Cherry bread is a delightful treat that combines the natural sweetness and tartness of cherries with a soft, moist bread base. Perfect for breakfast, brunch, or a snack, this recipe yields a flavorful loaf with vibrant cherry bursts in every bite. Its simple ingredients and straightforward method make it accessible for bakers of all levels looking to enjoy a homemade cherry-infused bread.
Ingredients
- 2 cups (240g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1/2 cup (120ml) vegetable oil or melted unsalted butter
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240ml) whole milk
- 1 1/2 cups (200g) fresh or frozen cherries, pitted and chopped
- Optional: 1 tablespoon lemon zest for added brightness
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder until well combined.
- In a separate bowl, beat the eggs lightly. Add the oil (or melted butter), vanilla extract, and milk. Mix until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix, as this can make the bread dense.
- Fold in the chopped cherries and lemon zest (if using) carefully to distribute evenly without breaking the cherries apart.
- Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Check around the 50-minute mark to prevent overbaking.
- Remove from the oven and let the bread cool in the pan for about 15 minutes. Then, transfer it to a wire rack and cool completely before slicing.
Tips
- For a more pronounced cherry flavor, toss the chopped cherries with a tablespoon of flour before folding them into the batter. This helps prevent them from sinking to the bottom during baking.
- If using frozen cherries, do not thaw them before adding to the batter to prevent excess moisture, which can affect the bread’s texture.
- To keep the bread moist for longer, store it in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, warm slices in the microwave for 15-20 seconds.
- For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Note that baking times may vary slightly.
Serving Suggestions
Enjoy slices of cherry bread plain or toasted with a smear of butter or cream cheese. It pairs beautifully with fresh fruit, yogurt, or a hot cup of coffee or tea. For a decadent touch, serve with a dollop of whipped cream or a drizzle of honey.
Variations
- Cherry Almond Bread: Add 1/2 teaspoon almond extract and sprinkle sliced almonds on top before baking for added crunch and flavor.
- Chocolate Cherry Bread: Mix in 1/2 cup (90g) mini chocolate chips for a chocolatey twist that kids and adults love.
- Vegan Cherry Bread: Replace eggs with flaxseed or chia seed eggs (1 tablespoon ground seeds mixed with 3 tablespoons water per egg) and use plant-based milk and oil.
- Whole Wheat Cherry Bread: Substitute half of the all-purpose flour with whole wheat flour for a heartier, more nutritious loaf.
Storage and Reheating
Store cherry bread in an airtight container at room temperature for up to 2 days to maintain freshness. For longer storage, wrap tightly in plastic wrap or foil and refrigerate for up to 5 days. To reheat, warm slices in the microwave for 15-20 seconds or in a preheated oven at 350°F (175°C) for about 10 minutes. Freezing slices individually allows for easy thawing; wrap each slice well in plastic wrap and store in a resealable bag for up to 3 months. Thaw at room temperature or warm briefly in the microwave before serving.
Frequently Asked Questions
Can I use canned cherries instead of fresh or frozen?
Yes, you can use canned cherries, but drain them thoroughly to remove excess syrup. To prevent adding too much moisture, pat them dry with paper towels before folding into the batter. Canned cherries may also be softer, so handle gently to avoid breaking them apart excessively.
Can I make this bread gluten-free?
Absolutely. Substitute the all-purpose flour with a gluten-free baking flour blend that includes xanthan gum or add 1 teaspoon if your blend does not contain it. Be aware that gluten-free baked goods may have a slightly different texture and baking time, so keep an eye on the bread as it bakes.
How do I prevent the cherries from sinking to the bottom?
To keep cherries evenly distributed, toss them lightly in a small amount of flour before folding into the batter. This helps suspend them throughout the loaf. Additionally, gently fold the cherries into the batter without overmixing to maintain an even distribution.
What is the best way to tell when the bread is done?
The simplest method is to insert a toothpick into the center of the loaf; if it comes out clean or with a few moist crumbs, the bread is ready. You can also gently tap the top of the loaf; it should sound hollow when fully baked. Keep an eye on the baking time to prevent overbaking, which can dry out the bread.
Can I freeze the bread after baking?
Yes, once cooled completely, wrap the bread tightly in plastic wrap and then foil or place it in a resealable freezer bag. It can be frozen for up to 3 months. To serve, thaw at room temperature or warm slices in the microwave or oven. Freezing helps preserve freshness if you plan to enjoy the bread over several days or weeks.
Is it better to use fresh or frozen cherries?
Both work well; fresh cherries provide the best flavor and texture, but frozen cherries are a convenient alternative, especially when cherries are out of season. Just ensure they are drained and patted dry if frozen to avoid excess moisture, which can affect the bread’s crumb.
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