EASY CHERRY BREAD RECIPE
A simple quick bread with maraschino cherries in every bite. Don't forget the almond cherry glaze on top!
Provided by Julie Clark
Categories Breads
Time 1h5m
Number Of Ingredients 14
Steps:
- Preheat the oven to 350ºF. Spray a 9"x5" loaf pan with cooking spray, or grease with shortening, then dust with flour.
- In a medium bowl, stir together the sugar, milk, oil, egg and almond extract.
- In a separate bowl, combine the flour, baking powder, baking soda 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 the prepared pan. Bake 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. Whisk until it is smooth.
- Once the bread is cool, spread the glaze on top of the bread. If you spread the glaze on while the bread is still warm, it will melt and run off.
- Slice and serve. Store any leftovers at room temperature in an airtight container. The bread freezes well, too.
Nutrition Facts : ServingSize 155 g, Calories 378 kcal, Carbohydrate 59 g, Protein 3 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 25 mg, Sodium 92 mg, Sugar 39 g
GLUTEN FREE CHERRY QUICK BREAD
A recipe for gluten free Cherry Quick Bread or traditional cherry quick bread can be made in a loaf pan or in muffins tins. Baking with frozen cherries makes this an easy recipe for any time of year.
Provided by Holly Baker
Categories Bread
Time 1h10m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Prepare a 9 inch loaf pan with parchment and baking spray.
- If using frozen cherries, let them thaw in a strainer for ten minutes. Toss with one tablespoon of gluten free flour. Set aside.
- Mix the dry ingredients of gluten free flour, salt, baking powder and nutmeg. Set aside.
- Beat the sugar and the butter until fluffy. Add the eggs one at a time. Add the vanilla and the milk.
- Gently fold the wet and dry ingredients together. Fold the cherries into the batter. Do not overmix.
Nutrition Facts : Calories 171 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 64 milligrams cholesterol, Fat 8 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1 slice, Sodium 395 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
DRIED CHERRY BREAD
I was looking for a muffin or quick bread recipe that called for yogurt but all were a bit too wholesome for me so I dreamed up this dried cherry bread. But at least I kept the oats! I am sure this batter could be used to make muffins too. A streusel topping or powdered sugar glaze would be extra naughty and extra good too but I didn't want to be too naughty.
Provided by EMERALDCITYJEWEL
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h25m
Yield 12
Number Of Ingredients 14
Steps:
- Pour boiling water over dried cherries in a bowl and let sit to plump up for 15 minutes. Drain.
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
- Beat eggs lightly in a bowl. Add sugar, oil, butter, buttermilk, yogurt, and vanilla extract. Whisk well.
- Combine flour, oatmeal, baking powder, baking soda, and salt in a separate, larger bowl. Whisk well. Add egg mixture, white chocolate chips, and cherries. Stir just until combined. Don't overmix. Pour into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 minutes to 1 hour, checking at 35 minutes to account for different ovens. If bread begins to brown too much, lightly cover the top with aluminum foil. Let set for 5 to 10 minutes in the pan before inverting loaf onto a wire rack to cool completely.
Nutrition Facts : Calories 376.2 calories, Carbohydrate 44.1 g, Cholesterol 45.3 mg, Fat 19.8 g, Fiber 1.6 g, Protein 5.8 g, SaturatedFat 7.5 g, Sodium 277.8 mg, Sugar 26.2 g
CHERRY LOAF
This bread was very good. I made it a few years ago. I love desserts with marashino cherries. From Jean Paré.
Provided by Boomette
Categories Quick Breads
Time 55m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, beat butter and sugar until creamy. Add the egg, almond extract and vanilla while beating. Add cherries and the juices. Beat to combine everything.
- Put flour in a small bowl. Add baking powder and salt. Add to the mixture of cherries. Stir just enough to wet the dry ingredients. Pour the dough in a greased loaf pan. Cook in the oven at 350 F for about 45 minutes or until a toothpick inserted in it comes out dry. Cut in 8 slices.
Nutrition Facts : Calories 155.7, Fat 5.1, SaturatedFat 3, Cholesterol 34.7, Sodium 142.8, Carbohydrate 25, Fiber 0.4, Sugar 12.9, Protein 2.5
CHERRY NUT BREAD
Chopped pecans and maraschino cherries perk up this pound cake-like bread. The pretty slices are rich and moist with a crisp golden crust. This is my husband's favorite bread. -Melissa Gentner, Tecumseh, Michigan
Provided by Taste of Home
Time 1h15m
Yield 4 loaves (16 slices each).
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla. Combine the flour, baking soda, baking powder and salt; add to the creamed mixture alternately with buttermilk just until blended (batter will be thick). , In a small bowl, beat egg whites until stiff peaks form. Fold into batter. Fold in cherries and pecans., Transfer to four greased and floured 8x4-in. loaf pans. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean and loaves are golden brown. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 148 calories, Fat 8g fat (4g saturated fat), Cholesterol 32mg cholesterol, Sodium 108mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 0 fiber), Protein 2g protein.
CHERRY BREAD
With both cherries and cherry juice in this bread, the flavor is amazing.
Provided by RebeccaO
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h20m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat an oven to 325 degrees F (165 degrees C).
- Whisk together the eggs, shortening, milk, cherry juice, and vanilla extract in a bowl until evenly blended; set aside. Stir together the flour, sugar, baking powder, and salt in a separate large bowl; make a well in the center of the flour mixture. Pour the cherry juice mixture into the well and stir just until combined. Fold in the cherries. Pour the batter into a loaf pan.
- Bake in the preheated oven until golden and the top springs back when lightly pressed, about 1 hour. Allow to cool completely on a wire rack before cutting to serve.
Nutrition Facts : Calories 318.7 calories, Carbohydrate 52.6 g, Cholesterol 47.3 mg, Fat 10.3 g, Fiber 0.9 g, Protein 4.6 g, SaturatedFat 2.7 g, Sodium 104.3 mg, Sugar 26.4 g
HOMEMADE CHERRY BREAD RECIPE
Steps:
- Pre-heat oven to 375F (190C). Grease and flour a 9 inch loaf pan.
- In a large bowl whisk together the flour, sugar, baking powder and salt, add the butter and mix to form a crumbly mixture. Remove 3/4 cup of the mixture (this is your crumb topping) and set aside.
- In a medium bowl with a fork or whisk beat together the milk, eggs and vanilla. Add it to the flour mixture and mix with a wooden spoon or spatula just until combined. The batter should be a little lumpy. Do not over mix.
- Fold in the cherries and transfer to the prepared loaf pan. Sprinkle with the crumb topping. Bake for approximately 50-60 minutes. Check with a toothpick for doneness. Let cool in the loaf pan then move to a wire rack to cool completely before serving. Enjoy!
Nutrition Facts : Calories 407 kcal, Carbohydrate 52 g, Protein 5 g, Fat 20 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 39 mg, Sodium 305 mg, Fiber 1 g, Sugar 28 g, UnsaturatedFat 14 g, ServingSize 1 serving
OLD FASHION CHERRY NUT BREAD
A very delightful loaf..great anytime...bake a couple of loaves and freeze one..pull it out when company comes..
Provided by sharsmith22
Categories Breads
Time 1h10m
Yield 1 loaf, 6-12 serving(s)
Number Of Ingredients 12
Steps:
- Grease and line a standard 9″ loaf pan with parchment paper and non stick spray. Coursely chop cherries and pecans. Set aside.
- Cream butter and sugar in bowl of a stand mixer with the paddle attachment.
- Add eggs, vanilla, and sour cream beating until combined. Scrape down sides.
- In a separate bowl, whisk together flour, salt and baking powder.
- In a liquid measuring cup combine milk and cherry juice.
- With mixer on low and starting with flour mixture alternate flour mixture than milk mixture. Mix until just combined.
- Stir in chopped cherries and chopped nuts with a spatula making sure to evenly mix through batter.
- Pour batter into prepared pan and bake in a 350 degree oven 60 minutes or until a light golden color or a toothpick inserted comes out clean.
- Cool in pan for 10 minutes. Remove from pan and place on wire rack. Cool completely before serving.
Nutrition Facts : Calories 624.4, Fat 31.7, SaturatedFat 13.8, Cholesterol 114.7, Sodium 366.1, Carbohydrate 77.1, Fiber 2.7, Sugar 35.8, Protein 9.9
CHERRY PULL-APART BREAD
Every year I make a huge batch of my cherry bread -some goes to friends as a special treat, and the rest we enjoy as part of our Christmas breakfast. Refrigerated biscuits give the texture of scones to a pretty loaf that's much quicker than yeast bread made from scratch. -Beverly Batty, Forest Lake, Minnesota
Provided by Taste of Home
Time 1h10m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a small bowl, mix flour and sugar; cut in butter until crumbly. Stir in almonds, cherries and extract until crumbly and well blended., Split biscuits horizontally in half. Line bottom of a greased 8x4-in. loaf pan with three biscuit halves. Sprinkle 2 tablespoons crumb mixture over biscuits; press gently into dough., Place remaining biscuit halves on a lightly floured surface. Top each with remaining crumb mixture; press gently to adhere. Stack seven of the topped biscuits; place stack sideways at one end of the pan, facing crumb sides inward. Repeat with remaining six biscuits, placing stack at opposite end of pan, again facing crumb sides inward., Bake until golden brown, 35-40 minutes. Cover loosely with foil if top browns too quickly. Cool in pan 10 minutes before removing to a serving plate., For icing, mix confectioners' sugar, butter, extract and enough water to reach a drizzling consistency. Spoon over warm bread. Top with almonds and cherries.
Nutrition Facts : Calories 319 calories, Fat 15g fat (7g saturated fat), Cholesterol 17mg cholesterol, Sodium 511mg sodium, Carbohydrate 42g carbohydrate (16g sugars, Fiber 2g fiber), Protein 5g protein.
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