Maraschino cherry bread recipe using maraschino cherries that’s great for breakfast or dessert. A fun Valentine’s Day sweet bread or cupcake treat for friends.
Have you ever made a cherry bread recipe? Who can resist those bright red cherries anyway right? If you’ve never baked with them you’re in for a real treat. They’re not just for the top of ice cream sundaes my friends. (originally published 1/15, affiliate links present)
Maraschino Cherry Bread
I originally made this cherry bread almost 20 years ago when I was tinkering around in the kitchen. Since I wasn’t a blogger then I didn’t have anywhere to share it. The other day when a friend asked how I made it ALL those years ago I thought I’d write up the instructions!
I forgot how much I enjoyed it, and definitely should’ve made it again sooner to share with my kids. If you’re having people over for brunch, or a holiday is coming up and you want something special, you should try this or chocolate cherry bread.
Cherry Bread Recipe
If you want to make this pinker for a Valentines Day cake of sorts you could with some food coloring. That isn’t important to us so I don’t bother but you could. I prefer Wilton’s gel vs. liquid coloring if you want to add some.
- 8 oz. of maraschino cherries
- you’ll use some of the liquid too
- Almond extract
- Flour and baking powder
- make sure you know how to measure flour
- Powdered sugar
- Heavy whipping cream
- Could add mini chocolate chips too
- 8×4 or 9×5 inch Loaf pan
As with any other baking recipe, you’ll want to mix dry ingredients in one bowl. Then add the eggs and wet ingredients in another. Then slowly combine the two and gently fold in the cherries at the end.
Just dice up the jarred cherries, but don’t discard that delicious juice. You will use some to add sweetness to the bread, and it will add a bit of color too.
If you want your loaf to be really pink for a holiday, or just for fun, you’d want to use some red food coloring. The cherry juice isn’t enough to color it much.
Cherry Chocolate Bread
Make sure that at the end you gently fold your cherries and other add ins in. A few ideas are:
- Mini chocolate chips
- Chopped nuts – walnuts in small pieces might be nice
- You could opt to sprinkle sliced almonds on top of your glaze too as a nice touch
Maraschino Cherry Almond Bread
You’ll want to be able to slide your cherry loaf out easily once it’s cooled for a bit. To do this use a bit of non stick cooking spray inside your prepared pan before pouring in the batter. You could line with parchment paper too.
- I use this same 8×4 loaf pan to make our pumpkin apple bread and it works great.
- Make sure you don’t over bake this because you want it nice and moist
- As soon as a toothpick inserted in the center comes out clean, take it out!
- Don’t flip it over and remove it right away. Allow it to cool and pull away from the sides just a bit first.
Then set it on a cooling wire rack and cool completely before slicing if you want slices to stay in tact better.
I don’t feel like you need anything on it beyond the homemade icing but some prefer to leave that off and spread butter on each piece before serving.
And here it is all done! Once the glaze is dry it slices nicely and has little red surprises inside. Add more if you like but remember they will want to settle to the bottom a bit when baking.
How do you keep homemade bread moist?
- Wrap leftovers in plastic or aluminum foil. These types of wrappings will trap in the bread’s natural moisture and keep it from drying out.
- Keep it at room temperature for no more than two days ideally.
- If after that time you don’t think you’ll finish it, wrap it in tinfoil, and then inside a gallon freezer bag.
- Don’t put bread in the refrigerator as it will dry out.
To thaw frozen bread, leave it on the countertop until it is defrosted to maintain moisture.
Can I use maraschino cherries for baking?
Yes! This recipe is a great one to follow! Typically, this jarred variety are made from royal ann cherries. If you’ve ever tried one you know they are extremely sweet.
- Most frequently used as garnishes in cocktails or for cake embellishments, you can also top baked ham with them, or serve on an ice cream sundae.
What can I use leftover maraschino cherry juice for?
Beyond this cherry bread we use it to make Shirley Temple’s which my girls love! I add a touch to my favorite island cocktail too. It’s super versatile to sweeten up just about any recipe. Looking for other quick bread recipes?
Most of what we make with this fruit is with pie filling. The only one we used fresh right off of the tree was our cherry crisp with tart ones. Bottled and marinated was used for this one and below is with canned with glaze.
- Then try this cherry coffee cake made with cake mix so it’s super easy
- For a fun 2 ingredient dessert try cherry brownies!
- Semi homemade easy monkey bread can be left plain and yummy or you can add in lots of goodies like cherry pie filling into it.
- Our 4 ingredient banana bread shown above is excellent
The printable recipe is below including nutritional information with calories, saturated fat etc… If you wanted to make a cherry quick bread you could just dice the cherries and incorporate it into a box of prepared cherry chip cake mix.
Want to see a few of my favorite things that I am totally obsessed with?? Take a peek and see how many you might already have…twinsies!
Cherry Bread Recipe
- Preheat oven to 325 degrees
- Spray 8×4" loaf pan with non stick spray. In a medium bowl mix together sugar and vegetable oil. Add eggs, almond extract, 1 tsp vanilla, and 1/2 c. of your maraschino cherry juice. Whisk until smooth.
- In a separate mixing bowl combine flour and baking powder, mix. Add this into your wet mixture slowly and stir until smooth and well combined.
- Chop cherries and fold them into your batter.
- Spread batter into prepared loaf pan and bake for 45-55 minutes or until toothpick inserted into the center comes out clean. Do not overbake, you want it moist.
- Take out and allow to cool for at least 10 minutes in pan before sliding out and on to a cooling rack.
- In a bowl whisk together powdered sugar, heavy whipping cream and remaining vanilla until smooth.
- When loaf is cooled pour this over the top
Original photo below, you can color the batter pink for more color.