Soft Cherry Bread with Cherry-Almond Glaze — An EASY quick bread recipe that’s perfect for Valentine’s Day, Easter, or Mother’s Day! Because you can never have too much pink!
Table of Contents
Grandma’s Sweet Cherry Bread
My grandma used to make the best cherry bread. I’d give anything to watch her make it again and write down what she did. But since that will never happen, I had about 17 emails up and back dialoguing with my mom about how she thought Grandma made it.
My mom pieced together some of her own notes and a recipe from a 1948 cookbook that she thinks is what my grandma used.
After reading it all over and brainstorming about this bread on multiple 8-mile runs, I made a few tweaks and finally made it.
This cherry almond bread is a soft, sweet, and an easy quick bread recipe to make. It’s perfect for Valentine’s Day, Easter, Mother’s Day, baby or bridal showers, and would be so pretty for a brunch.
My daughter inhaled this sweet, soft cherry bread and her slices were flooded with glaze. You can never have too much pink. Or glaze.
My grandma loved pink and it was her favorite color. I have a feeling she would have been thrilled seeing all this pink.
Refreshing an Old Recipe
This is a re-post from when I originally posted this recipe in 2014 and since that time it has been imitated and copied, the photos have been stolen on the internet, but that’s just a testament to how good it is and my readers who’ve made it know that!
Recreating Grandma’s Recipe
I know my grandma didn’t use an electric mixer, and since she would have made it by hand, so did I.
I have a feeling she used shortening, but I know the word shortening causes immediate clicking off the page by most modern bakers, so I went with a little canola oil instead.
I was tempted to add buttermilk or Greek yogurt to the batter because I do swear by them for keeping things lighter, softer, and moister, but I know my grandma wouldn’t have used them, so they were out.
My grandma didn’t glaze her bread, and it didn’t need it. But I couldn’t resist reserving a bit of the cherry juice and making a cherry-almond glaze.
Glazed Cherry Bread Ingredients
Here’s what you’ll need to make this cherry dessert recipe (I know it’s a quick bread, but trust me when I say this is a dessert!):
- Maraschino cherries (+ their juice!)
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Eggs
- Canola oil
- Almond extract
- Vanilla extract
- Confectioners’ sugar
How to Make Cherry Bread with Almond Glaze
This is a quick and recipe for cherry bread. Check out the recipe card at the end of this post for full instructions!
- Whisk together the dry ingredients in one bowl and the wet in another.
- Add the wet ingredients to the dry and stir until just combined (the batter will be thick).
- Before adding the cherries to the batter, give them a rough chop on your cutting board and sprinkle them with a little flour. It helps prevent them from sinking to the bottom of the pan while baking.
- Turn the batter into two greased and floured 8×4-inch pans, then bake until the bread is domed, set, springy to the touch, and a toothpick inserted in the center comes out clean.
- Let the cherry bread loaves cool completely before glazing.
FAQs
There’s almond extract in the bread and also more in the glaze. It wonderfully complements the cherries and shouldn’t be missed. Look for it next to vanilla extract in the baking aisle.
If you love almond extract or are wondering what to do with the rest of the vial, make this cake. It’s unique and a keeper.
Of course, if you have an almond allergy in your family, you’re welcome to omit the almond extract altogether. Just note that your bread won’t taste the same as mine.
I used one 10-ounce jar maraschino cherries to make this bread. Look for them where ice cream toppings are sold.
No, maraschino cherries are a must in this cherry quick bread recipe. 
I baked the bread in two 8×4-inch loaf pans. You could probably get away with one 9×5-inch pan but I find things get a little too browned around the edges before the center fully cooks through in large loaf pans.
My mom made the recipe as 4 mini loaves with good luck, and I’m sure muffins would work. Just note that if you start tinkering with the pan sizes, you’ll have to start tinkering with the baking times.
Yes, this maraschino cherry bread will keep up to 6 months in the freeze. Do not glaze bread until ready to serve if you plan on storing long-term.
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Sweet Soft Cherry Bread with Cherry-Almond Glaze
Ingredients
Cherry Bread
- one 10-ounce jar maraschino cherries, divided
- 1 ¾ cup + 2 tablespoons all-purpose flour, divided
- 1 cup granulated sugar
- 2 teaspoons baking powder
- pinch salt, optional and to taste
- 2 large eggs
- ½ cup canola or vegetable oil
- cherry juice, reserve 1/4 cup
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
Cherry-Almond Glaze
- ¼ cup reserved cherry juice
- 1 teaspoon almond extract
- about 1 1/2 cups+ confectioners’ sugar
Instructions
Make the cherry bread:
- Preheat oven to 350F. Spray two 8×4-inch loaf pans with floured cooking spray or lightly grease and flour the pans; set aside. (Recipe may be baked in one 9×5 pan, as 4 mini loaves, or as muffins, although I have not tested it that way. Adjust baking time accordingly.)
- Remove cherries from jar and place on a cutting board. Roughly chop them.
- Sprinkle with 2 tablespoons flour (prevents them from sinking during baking) and toss to coat evenly; set cutting board aside. Set jar with the cherry juice aside.
- In a large mixing bowl, add 1 3/4 cups flour, sugar, baking powder, optional salt, and whisk to combine; set aside.
- In a small mixing bowl or glass measuring cup, combine eggs, oil, all the cherry juice from the jar except 1/4 cup to be reserved for the glaze, almond extract, vanilla extract, and whisk to combine.
- Pour wet mixture over dry ingredients and stir to combine; don’t overmix. Batter will be very thick.
- Gently fold in the chopped cherries.
- Turn batter out into the prepared pans, smoothing the tops lightly with a spatula. Strategically place a few cherries on top for visual appeal.
- Bake for about 40 minutes, or until bread is domed, set, springy to the touch, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter.
- Allow bread to cool in pans on top of a wire rack for about 15 minutes before removing and allowing to finish cooling completely on rack. While bread cools, make the glaze.
Make the Cherry-Almond Glaze:
- In a medium bowl, combine 1/4 cup reserved cherry juice, almond extract, about 1 cup confectioners’ sugar, and whisk to combine until smooth and satiny. Add sugar until desired consistency is reached.
- Glaze the bread prior to serving. After the photos were done, I glazed much more liberally, spreading the glaze like butter on the interior of the slices.
Notes
- Bread will keep airtight at room temp for up to 5 days or in the freezer for up to 6 months. Do not glaze bread until ready to serve if you plan on storing long-term.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
More Cherry Dessert Recipes:
Cherry Cream Pie — An old-fashioned pie with homemade scratch crust topped with NO-BAKE layers of sweetened cream cheese along with juicy cherry pie filling!! If you like cherry pie, you’re going to LOVE this amped up version!!
Mini Cherry Oreo Cheesecakes – EASY mini cheesecakes loaded with cherries and an Oreo cookie crust!! The hit of your Valentine’s Day party! Mini food is IRRESISTIBLE!!
Glazed Cherry Pie Bars — The cherry bars are like cherry pie but easier. There’s a buttery, soft, tender crust topped with cherry pie filling before being baked and glazed.
Chocolate Chip and Cherry Blondies — These cherry bars use my favorite blondie base and turn out perfectly every single time! You can use fresh or frozen cherries, or a blend of mixed berries. These bars are seriously so good!
Glazed Cherry Bonbon Cookies — These cookies are just so fun. Soft, buttery, pink cookies with the surprise of a juicy, sweet maraschino cherry in the middle that also helps keep the cookies moist.
Cherry Turnovers with Vanilla Cream Cheese Glaze — The turnovers are so good that people will think you bought them from a local bakery, but they’re so easy, ready in 20 minutes, and you’ll never need to settle for store-bought turnovers again!
Maraschino Cherry White Chocolate Cookies — These cherry bars use my favorite blondie base and turn out perfectly every single time! You can use fresh or frozen cherries, or a blend of mixed berries. These bars are seriously so good!
Triple Chocolate Cherry Cake — This cake is loaded with juicy cherries and topped with an easy homemade chocolate frosting. I used a few shortcuts in this recipe to save time, but this cake tastes completely homemade!
Originally published February 11, 2014 and republished with updated text May 8, 2020.
Thank you are the cherry bread recipe, it sounds great, will be making this weekend…I have been looking for a good Cherry Bread and I’m sure I just found it. Would you possible have a good Orange Bread recipe? Thanks again
I’ve actually wanted to do an orange bread. I’ve got lemon (cupcakes), cherry, and I’ll put orange bread in my one-day make this pile :) Enjoy the cherry bread!
This looks delish! Could I omit the almond extract or replace it with vanilla extract? Which would you do? Thanks in advance!
Personally I love almond extract so so much (vanilla too) but the almond extract is really special in this recipe. Use it if you can!
ok thanks, I don’t like almond extract so I was hoping to either omit it or replace it. I think I’ll replace it with vanilla. Excited to try it!
Oh, my goodness, I love the sound of this. I have such a weakness for marachino cherries. They just make me feel like a little girl inside. I loved reading your post about your Grandma, so sweet. When my Grandma passed away, I inherited her recipe box and it is such a treasure. I am pinning your recipe and it’s gonna be on my short list of things to make very soon! Thanks for sharing, definitely my favorite recipe of the day!! : )
Thanks for pinning & putting on your short list of things to make & for sharing your story about your Grandma too :)
Have a veganized version of this in the oven right now. Really hope it will work out :)
Lmk how it turns out!
LOVED this, though I had black cherries lying at home so attempted an almost blasphemous twist. Came out absolutely delish!
Thank you so much. LOVE reading your blog
As requested, I’ve shared your link in my post about my twisted venture :)
Keep cooking :)
https://thegooglecook.blogspot.com/2014/02/cheery-cherries-and-chunky-jars.html
Thanks for trying it and so glad you enjoyed it! Black cherries would be great in it! Thanks for linking up in your post, too :)
I’m glad you didn’t mind me changing your grandma’s recipe. In this part of the world I might have lost a friend for such sacrilege!
Thank you so much for sharing :)
This is so beautiful :) I love the colors! It looks so tasty and moist!
Cherries & almond, what’s not to love? The soft pink makes it all the more irresistible!! Even as an adult, I cannot resist pink pastries.
Looking forward to making this sweet bread. If I use shortening, is it the same amount as the oil? In my opinion there is nothing better than when the flavors of cherry and almond come together. They compliment each other so well! Thank you for sharing this beautiful story along with the recipe.
Since I haven’t actually tried it with shortening, I cannot say for sure but yes I would go with 1/2 c and then cream it with the egg and sugar. LMK how it goes!!
This bread is delicious! I made it Thursday when the charter went out in all of northern Cali , so I couldn’t work and ever since I saw this post I knew I had to make this bread. It really is very good! My husband loved it too. Again, it was a super easy recipe with fantastic results. I kept thinking, ” I wonder if Averie’s grandma’s bread tasted like this”. If so, she was a super wonderful baker! Just like you Averie! Thank you for such a unique recipe that is both easy and delicious!
Thanks for the awesome compliments, Julie. My grandma would be proud. My grandma’s was about 95% like this. Hers was better though :) Glad you loved it!
These are stunning Averie!! Love that soft pink, it’s the perfect recipe for a girl’s night or fundraiser. The combination of cherry and almond sounds amazing. Thanks for the recipe xxx
Girl, this bread is making my sweet tooth scream! It looks delicious!
Thank you Sommer!
Oh my, this bread looks so very beautiful! I look forward to trying this soon!
Grandmas recipes are truly the best! Glad you were able to piece it all together and create this gorgeous loaf! It is BEAUTIFUL!
Thank you, Kate! I appreciate it :)
What a beautiful bread Averie! I’m sure your Grandma would be proud! I’m a sucker for anything with maraschino cherries so I’m all in on this one :)
Thanks Trish!
As soon as I saw this recipe, I knew I had to make it for Valentine’s day – such a perfect colour! Then I found out my oven didn’t work :( So…I made it in my toaster oven! It worked perfectly – just a little brown on the top, but you couldn’t even tell once I glazed it.
Now THAT’S impressive that you baked it in your toaster oven and it worked great! Thanks for sharing!
Averie, I’m totally inspired by this bread + the white choc/cherry cookies. I think I’ll try making them as muffins with white choc chips mixed in. I will let you know how it goes. Can’t wait as maraschinos are my favorite!
I know white choc would be GREAT in it! LMK how it goes!