Cherry Bread

Lee Thayer


Easy to prepare and simply delicious. Serve as is, or serve with ice cream and drizzle some leftover glaze over the ice cream.


☆☆☆☆☆ 0 votes

1 loaf
10 Min
50 Min



  • 3/4 c
  • 2 c
    all purpose flour
  • 1/2 c
  • 1/2 c
    vegetable oil
  • 1
  • 1 tsp
    almond extract
  • 2 tsp
    baking powder
  • 1/4 tsp
  • 2 jar(s)
    maraschino cherries, 10 oz jars

  • 2 c
    powdered sugar
  • 2 Tbsp
    butter, melted
  • 1/3 c
    maraschino cherry juice
  • 1/2 tsp
    almond extract

How to Make Cherry Bread


  1. Preheat your oven to 180 C (350 F), lightly grease a 9 x 5 loaf pan with butter or non stick spray.
  2. Drain the cherries and reserve 1/3 cup of the juice for use in the glaze. Coarsely chop the cherries or slice into quarters.
  3. In a mixing bowl, add the sugar, milk, oil, egg, and almond extract and mix together, then add the flour, baking powder, and salt and mix together to make the batter.
  4. Add the cherries and fold into the batter.
  5. Pour the batter into the prepared loaf pan. Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
  6. Remove from the oven and place on a rack to cool for 10 minutes.
  7. Use a butter knife and go around the sides and turn out the loaf and place on a plate to cool completely.
  8. Once the bread has cooled to room temperature, mix the glaze ingredients, and drizzle over the top.
  9. Slice and enjoy.

Printable Recipe Card

About Cherry Bread

Course/Dish: Sweet Breads
Main Ingredient: Bread
Regional Style: American

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