Cherry Bread

I grew up on a version of this bread when I was younger. It was made around the Holidays for a quick breakfast when the family was over. This is one of those moist breads that you can never have enough of.

There is an abundance of cherries packed into the bread. I say it is a perfect breakfast bread, however, it is also an excellent bread for snacking on throughout the day.

Do not be fooled, this is a true quick bread, an old fashioned recipe that holds true through the test of time.

Do not be shocked though, this bread will come out with a shade of pink to it. For me that adds to the flavor. I absolutely love this bread. This bread can be frozen, and truth be told, I tend to sneak a slice or two while it is frozen. I thaw it slightly and enjoy it warm.

Frequently Asked Questions:

            How can I stop my cherries from sinking to the bottom?

This is easy, lightly coat the cherries with flour. That will prevent them from sinking. The flour helps them to stay suspended in the batter.

            How do I store this bread?

This bread can be wrapped in plastic wrap and can be left on the counter at room temperature. The bread will last for up to 4 days with no issues.

            Can I freeze this Cherry bread?

When you wrap this bread in a couple of layers of plastic wrap, and then wrap it in aluminum foil, the Cherry bread can be placed in the freezer for up to 3 months.

What do yo need to make Cherry Bread

            ½ cup vegetable oil

            ½ cup sour cream

            ½ tsp salt

            ½ cup milk

            ¾ cup granulated sugar

            1 tsp almond extract

            1 tsp vanilla extract

            2 large eggs

            ¼ cup maraschino cherry juice, from the jar

            ½ tsp salt

            1 ½ tsp baking powder

            2 cups flour

Glaze:

            1 cup Powdered Sugar

            2 ½ tbsp heavy cream

            ½ tsp almond extract

          Maraschino juice

What do yo need to make Cherry Bread

FIRST STEP:

Preheat the oven to 350*

In a large mixing bowl, combine the sugar, almond extract, vanilla, vegetable oil, milk and cherry juice. Add in the eggs and sour cream

Whisk to combine well

SECOND STEP:

In a separate bowl combine the flour, salt, and the baking powder.

a)

b)

c)

d)

Drain the cherries but save the juice.

Roughly chop the cherries into pieces

THIRD STEP:

Sprinkle some of the flour over the cherries and toss to combine

Stir the remaining flour mixture into the milk and egg mix

Stir until ingredients are just wet, there will be some lumps and lines of flour

Gently fold the cherries into the batter and distribute evenly without overmixing

a)

b)

c)

d)

e)

f)

FOURTH STEP:

Pour the batter into a greased or lined loaf pan

FIFTH STEP:

Bake for 55 minutes or until a toothpick comes out clean when inserted into the center

SIXTH STEP:

Mix the ingredients for the glaze and drizzle over the bread. Allow the glaze to dry, this will take about 30 minutes.

a)

b)

c)

d)

YAY!

Enjoy!

YUM!