Every once in a while, a recipe comes along that manages to capture the whimsy of cherry season and turn it into something utterly irresistible. This Cherry Bread with Cherry Glaze is exactly that joyful treat: a tender, buttery loaf bursting with bits of vibrant maraschino cherries, all crowned with a shimmering pink glaze that’s as fun to eat as it is to make. It’s the perfect mix of retro charm and modern comfort, and trust me, once you’ve had a thick slice in the afternoon with your favorite cup of tea, you’ll be looking for reasons to bake it again and again.
Ingredients You’ll Need
You’ll be amazed at how a handful of kitchen staples can transform into such a festive and luscious quick bread. Every ingredient in this Cherry Bread with Cherry Glaze plays its own starring role, from the creamy richness of butter and tangy sour cream to the sweet pops of juicy cherries. Here’s how each component adds that magic touch:
- All-purpose flour: Provides the perfect tender crumb and structure so your loaf rises beautifully.
- Baking powder: Gives the bread a gentle lift for a soft, airy texture.
- Baking soda: Works with the sour cream to keep the bread light and fluffy.
- Salt: Enhances the flavors and balances the sweetness.
- Unsalted butter (softened): Lends a rich, buttery flavor and keeps the loaf moist.
- Granulated sugar: Sweetens the bread to perfection—without overpowering the cherries.
- Large eggs: Bind everything together and add a little richness.
- Vanilla extract: Adds warmth and that classic bakery aroma.
- Sour cream: Keeps the crumb tender and adds a slight tang that balances the cherries’ sweetness.
- Chopped maraschino cherries (well-drained and dried): Bring pops of juicy flavor and that gorgeous pink-red color.
- Maraschino cherry juice: Infuses every bite and the glaze with bright cherry flavor and the prettiest hue.
- Powdered sugar (for glaze): Creates a silky sweet glaze that ties the whole loaf together.
How to Make Cherry Bread with Cherry Glaze
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C) and greasing a 9×5-inch loaf pan. This ensures your loaf releases easily and bakes evenly. I like to line the bottom with parchment for extra insurance, but a thorough buttering works wonders.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Blending the dry ingredients first helps distribute the leaveners so you get a lovely rise and tender crumb in every slice.
Step 3: Cream the Butter and Sugar
In a large bowl, beat the softened butter and sugar together until the mixture is light and fluffy—about 2-3 minutes. This step introduces air, setting the stage for a soft bread with melt-in-your-mouth texture.
Step 4: Add Eggs, Vanilla, and Sour Cream
Beat in the eggs one at a time, then stir in the vanilla and sour cream. The mixture should look rich and creamy at this point, building layers of flavor and moisture which are key for the perfect Cherry Bread with Cherry Glaze.
Step 5: Combine Wet and Dry Mixtures
Gradually fold your dry ingredients into the wet mix. Stir just enough to combine; overmixing can toughen the bread. You’re looking for a slightly thick, cohesive batter.
Step 6: Fold in Cherries and Cherry Juice
Gently fold in the well-drained, patted-dry maraschino cherries and the cherry juice. The juice swirls a light blush through the batter, while the cherry pieces dot the loaf with festive color in every slice.
Step 7: Bake
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Pop it into the oven and bake for 50–60 minutes, or until a toothpick in the center comes out clean. Let the bread cool in the pan for 10 minutes, then finish cooling on a wire rack. This step keeps the bread from getting soggy on the bottom.
Step 8: Glaze Time!
While the loaf is cooling, whisk the powdered sugar and cherry juice into a smooth, pourable glaze. If you want that extra pop of pink, add a tiny drop of red food coloring. Once the bread is completely cool, drizzle the glaze all over the top and let it set—you’ll end up with a glorious finish that’s almost too pretty to eat.
How to Serve Cherry Bread with Cherry Glaze
Garnishes
To make your Cherry Bread with Cherry Glaze feel extra special, top each slice with a few extra chopped cherries or a light dusting of powdered sugar just before serving. Fresh mint leaves or a dollop of whipped cream can also add a lovely touch for celebrations.
Side Dishes
This sweet loaf pairs beautifully with a warm cup of tea, coffee, or cold milk. For brunch, serve it alongside a yogurt parfait or a fruit salad to make a refreshing and colorful breakfast spread.
Creative Ways to Present
Cut the loaf into thick slabs for a rustic feel, or use a serrated knife to create neat, bakery-style slices. For parties or showers, cut the bread into bite-sized cubes and skewer them with cocktail picks, perhaps with a cherry on top for a playful twist.
Make Ahead and Storage
Storing Leftovers
Once cooled and glazed, wrap any leftover Cherry Bread with Cherry Glaze tightly in plastic wrap or foil, and keep it at room temperature for up to 2 days. This helps retain the bread’s moisture and prevents the glaze from melting into the loaf.
Freezing
If you want to save some for later, freeze unglazed slices individually wrapped, then place in a zip-top freezer bag for up to 2 months. Thaw slices at room temperature and glaze just before serving to revive that fresh-baked flavor.
Reheating
To enjoy a warm slice, pop an unglazed piece in the microwave for about 10 seconds or toast it lightly. If the bread has already been glazed, heat gently to prevent the glaze from melting completely; a short zap in the microwave works best.
FAQs
Can I use fresh or frozen cherries instead of maraschino?
Absolutely! Just make sure to pit and chop the cherries, and pat them dry to prevent excess moisture. The flavor will be a bit more tart and the color a little different, but the bread will still be delicious.
Do I need to add food coloring to the glaze?
Nope! The maraschino cherry juice gives a natural blush to the glaze, but if you want an even brighter pink, a drop of red food coloring is totally optional and fun for extra flair.
Can I make Cherry Bread with Cherry Glaze gluten-free?
Yes, you can swap in your favorite 1:1 gluten-free all-purpose flour blend. Just check that your baking powder is gluten-free, and don’t skip the sour cream for the best texture.
Why is there sour cream in the batter?
Sour cream adds moisture and a subtle tang, making the loaf tender and balancing out the sweetness of the cherries and glaze. It’s a secret weapon for soft, bakery-quality quick breads!
My bread is browning too fast on top—what should I do?
If the loaf is getting a little too golden before it’s cooked through, tent a piece of foil loosely over the top after 35–40 minutes of baking. This will prevent over-browning while allowing the inside to finish baking.
Final Thoughts
If you’re looking for a treat that’s as pretty as it is scrumptious, look no further than Cherry Bread with Cherry Glaze. It’s a true kitchen charmer—simple to bake, dazzling to serve, and impossible to stop at just one slice. I hope you’ll give this recipe a try and share it with the people you love most!
Print
Cherry Bread with Cherry Glaze Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (8–10 slices)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful sweetness of Cherry Bread with a luscious Cherry Glaze. This moist and flavorful bread is packed with juicy maraschino cherries and topped with a vibrant pink glaze, making it a perfect treat for any occasion.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 1/2 cups chopped maraschino cherries (well-drained and patted dry)
- 2 tablespoons maraschino cherry juice
For the glaze:
- 1 cup powdered sugar
- 2–3 tablespoons maraschino cherry juice
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and sugar until light and fluffy. Add eggs, vanilla extract, and sour cream, mixing until smooth.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture and stir until just combined. Fold in chopped cherries and cherry juice.
- Bake: Pour the batter into the prepared loaf pan and bake for 50–60 minutes until a toothpick inserted comes out clean.
- Glaze: Whisk powdered sugar with cherry juice to make the glaze. Drizzle over cooled bread.
Notes
- For a brighter pink glaze, add a drop of red food coloring.
- You can substitute fresh or frozen cherries, but make sure they are pitted and well-drained.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 26g
- Sodium: 190mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
