Description
This Cherry Bread with Cherry Glaze is a moist and flavorful loaf packed with fresh or frozen cherries and topped with a sweet cherry-infused glaze. Perfect for breakfast, brunch, or a delightful snack, this bread combines the subtle warmth of cinnamon with the natural tartness of cherries, making it a unique and delicious treat.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon (optional)
Wet Ingredients
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
Fruit
- 1 1/2 cups fresh or frozen cherries, pitted and chopped (reserve a few whole cherries for garnish, if desired)
Cherry Glaze
- 1/2 cup powdered sugar
- 2-3 tbsp cherry juice (from fresh or maraschino cherries)
- 1/4 tsp vanilla extract
Optional Garnish
- Chopped cherries for garnish
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and optional cinnamon to ensure they are evenly combined.
- Cream butter and sugar: In a large bowl, use a hand mixer or stand mixer to cream the softened unsalted butter with the 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 stir in the vanilla extract.
- Combine milk and dry ingredients: Alternately add the dry ingredients and whole milk to the butter mixture, beginning and ending with the dry ingredients. Mix gently after each addition until just combined; avoid overmixing to keep the bread tender.
- Fold in cherries: Carefully fold the chopped cherries into the batter, making sure they are evenly distributed.
- Bake the bread: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent the loaf with foil.
- Prepare the glaze: While the bread bakes, in a small bowl, whisk together powdered sugar, cherry juice, and vanilla extract until smooth and pourable. Adjust the consistency by adding more juice or sugar if needed.
- Cool and glaze: Remove the bread from the oven and let it cool in the pan for about 15 minutes. Then transfer it to a wire rack to cool almost completely. Drizzle the cherry glaze over the top of the loaf and garnish with reserved cherries or chopped cherries as desired.
- Serve: Slice the bread into 8-10 slices and serve as a sweet breakfast or snack treat.
Notes
- If using frozen cherries, thaw and drain excess liquid to avoid overly wet batter.
- The optional cinnamon adds a warm, spicy note but can be omitted if preferred.
- For a dairy-free option, substitute milk with almond or oat milk and butter with a dairy-free spread.
- Store the bread covered at room temperature for up to 3 days, or refrigerate for up to a week.
- This bread also freezes well; wrap tightly and freeze for up to 3 months.
