Description
This Cherry Bread with Cherry Glaze is a moist and flavorful quick bread packed with sweet and tart cherries, enhanced by a subtle hint of cinnamon and vanilla. Topped with a glossy cherry glaze made from powdered sugar and cherry juice, this loaf is perfect for breakfast, brunch, or an afternoon treat.
Ingredients
Scale
For the Cherry Bread
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon (optional)
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1 1/2 cups fresh or frozen cherries, pitted and chopped (reserve a few whole cherries for garnish, if desired)
For the Cherry Glaze
- 1/2 cup powdered sugar
- 2-3 tbsp cherry juice (from fresh or maraschino cherries)
- 1/4 tsp vanilla extract
- Optional: Chopped cherries for garnish
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and grease or line a loaf pan with parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and cinnamon (if using). Set aside.
- Cream butter and sugar: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar until the mixture is light and fluffy, about 3-4 minutes.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then add the vanilla extract and mix well.
- Alternate adding dry ingredients and milk: Gradually add the dry ingredient mixture to the wet ingredients alternately with the whole milk, beginning and ending with the dry ingredients. Mix just until combined; avoid overmixing to keep the bread tender.
- Fold in cherries: Gently fold the chopped cherries into the batter, ensuring they are evenly distributed.
- Pour batter into pan: Transfer the batter into the prepared loaf pan, smoothing the top with a spatula. Optionally, place a few reserved whole cherries on top for decoration.
- Bake the bread: Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean. The edges should be golden brown and the bread should spring back when gently pressed.
- Cool the bread: Allow the bread to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely before glazing.
- Prepare the cherry glaze: In a small bowl, whisk together the powdered sugar, cherry juice, and vanilla extract until smooth and pourable. Adjust the consistency with extra cherry juice if needed.
- Glaze the bread: Drizzle the cherry glaze evenly over the cooled bread. Optionally, garnish with chopped cherries on top for added appeal.
- Serve and enjoy: Slice the cherry bread and serve as a delightful snack or dessert with tea or coffee.
Notes
- Use fresh or frozen cherries depending on availability; if using frozen, thaw and drain well before chopping.
- For a dairy-free version, substitute milk with plant-based milk and use a dairy-free butter alternative.
- To avoid cherries sinking to the bottom, toss them lightly in flour before folding into the batter.
- The bread keeps well for up to 3 days stored in an airtight container at room temperature.
- Glaze can be adjusted for thickness by adding more powdered sugar or cherry juice as desired.
