Cherry Quick Bread
A simple quick bread with maraschino cherries in every bite. Don't forget the almond cherry glaze on top! Sugar, milk, oil, egg, flour, salt and baking powder — two jars of maraschino cherries give lots of cherries in each bite. Drain the juice but reserve about 1/3 cup for the glaze.
Nutrition
Ingredients
| 3/4 cup | 180 ml | Granulated sugar |
| 1/2 cup | 120 ml | Milk |
| 1/2 cup | 120 ml | Oil |
| 1 | Large egg | |
| 1 tsp | 5 ml | Vanilla extract (or almond extract) |
| 2 cups | 480 ml | All-purpose flour |
| 2 tsp | 10 ml | Baking powder |
| 1/4 tsp | 1.3 ml | Salt |
| 2 jars | Jars maraschino cherries (10 ounces each) | |
| 2 cups | 480 ml | Powdered sugar (for glaze) |
| 2 tablespoons | 30 ml | Melted butter (for glaze) |
| 1/3 cup | 80 ml | Maraschino cherry juice (for glaze) |
| 1/2 tsp | 2.5 ml | Almond extract (for glaze) |
Instructions
About This quick bread is your traditional quick bread recipe. Sugar, milk, oil, egg, flour, salt and baking powder. I wanted there to be lots of cherries in each bite, so I used two jars of maraschino cherries. Drain the juice, but reserve about 1/3 cup of the juice for the glaze. Chop the cherries either in a small food processor or with a knife. Gently fold these cherries into the batter and bake the bread in a 9×5 loaf pan for 50-55 minutes. As with any quick bread or muffin, it's important not to overmix the batter. It's OK if there are still lumps or a tad bit of flour in the batter. It will all bake together so perfectly in the end.
Cherry glaze The glaze on top of the bread is a mix of powdered sugar, melted butter, the cherry juice you reserved from the maraschino cherries and some almond extract. The bread is good without the glaze, but the almond cherry glaze makes it over-the-top amazing!
Instructions
- Preheat the oven to 350 degrees.
- In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
- Drain the maraschino cherries, reserving the juice for the glaze. Coarsely chop the cherries in a food processor or with a knife. Gently fold the cherries into the batter.
- Pour the bread batter into a greased 9"x5" bread pan. Bake at 350 degrees for 50-55 minutes. A toothpick inserted in the center of the bread should come out clean. Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.
- To make the glaze, combine the powdered sugar, melted butter, cherry juice and almond extract in a small bowl. Mix until it is smooth.
- Once the bread is cool, spread the glaze on top of the bread. Slice and serve. Freezes well!
Recipe Notes *I often add an extra teaspoon of vanilla or almond extract to the bread batter (along with the wet ingredients) for an extra boost of flavor. I do this especially if I'm not putting the glaze on top. The bread has the most flavor when you add the cherry glaze! *Many maraschino cherry brands come without red dye in the cherries. If you pick up a jar like this, your bread will not be pink. If you want pink bread, be sure that the cherries you use actually have red coloring in it. You can always add additional red coloring if you want the bread to have more of a pink flavor. **The calories shown are based on the bread being cut into 10 pieces (and all of the frosting used), with 1 serving being 1 slice of bread. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.
Course: Breads. Cuisine: American. Author: Lizzy T.