Cherry Bread Recipe is the kind of thing I crave when I want something sweet but I do not want to fuss with yeast or fancy steps. You know those days when you have a bag of cherries that are a little too soft for snacking, or a jar of cherries sitting in the pantry waiting for its moment? This is that moment. This bread comes together fast, makes your kitchen smell like a cozy bakery, and slices like a dream for breakfast or an afternoon coffee break. I also love that it feels special enough for guests, but it is honestly easy enough for a random Tuesday. Let me walk you through exactly how I make it, plus the little tricks that keep it fluffy and not sinky.
The Story Behind This Recipe
From my kitchen to yours—Cherry Bread Recipe mixes a little nostalgia with a buttery finish. Tested, tasted, and ready for your table. Cherry Bread Recipe is the kind of thing I crave when I want something sweet but I do not want to fuss with yeast or fancy…
What are the best cherries for baking?
I have baked this loaf with pretty much every kind of cherry I could get my hands on, and I can tell you the truth: the best choice depends on what you have and how sweet you like your bread.
If you want that classic bakery style sweet cherry vibe, go with sweet cherries like Bing or Rainier. They bake up soft and jammy and make the whole loaf taste like dessert.
If you like a little tang to balance the sugar, tart cherries are amazing. They taste brighter and keep the bread from feeling too sugary. Dried tart cherries are also great when fresh ones are not in season.
Here is my quick breakdown:
- Fresh sweet cherries: Best for a juicy, mellow loaf. Pit them well and pat them dry.
- Fresh tart cherries: A little more punchy and less candy sweet.
- Frozen cherries: Super convenient, but keep them frozen until the last second to avoid streaking the batter.
- Dried cherries: Easy, neat, and great texture. Soak them in warm water for 10 minutes if they feel tough.
- Maraschino cherries: Fun and very sweet. Drain and pat dry, and expect a more “treat” style loaf.
One more thing I learned the hard way: cherries carry a lot of moisture. If they are extra juicy, your loaf can get a little gummy in the center. A quick pat with paper towels helps a lot.
Also, if you are on a fruit baking kick, you might like my other cherry idea for later: cherry muffins. They are basically the grab and go cousin of this bread.
How to Make Cherry Bread
This is a simple quick bread, which means no yeast, no kneading, and no waiting around for dough to rise. You mix, pour, bake, and try not to cut into it too soon because the smell will test your patience.
Ingredients you will need
- 2 cups all purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup milk (whole or 2 percent both work)
- 1/2 cup neutral oil or melted butter
- 1 1/2 cups cherries (fresh, frozen, or drained maraschino), chopped
- 1 teaspoon vanilla extract
- Optional: 1 teaspoon almond extract (makes it taste like a bakery)
- Optional: 1 to 2 tablespoons flour for tossing the cherries
Step by step directions
1) Prep your pan and oven. Heat your oven to 350 F. Grease a standard loaf pan and add a strip of parchment if you want easy lifting later.
2) Mix the dry stuff. In a big bowl, whisk flour, sugar, baking powder, and salt.
3) Mix the wet stuff. In a second bowl, whisk eggs, milk, oil (or butter), and vanilla. If you are using almond extract, add it here.
4) Combine without overdoing it. Pour wet into dry and stir just until you do not see dry flour anymore. The batter will look a little lumpy. That is good.
5) Add cherries. Toss chopped cherries with 1 to 2 tablespoons flour if they are super juicy, then fold them in gently.
6) Bake. Pour batter into the loaf pan and bake 50 to 60 minutes. Start checking at 50. A toothpick should come out mostly clean, with maybe a couple moist crumbs.
7) Cool before slicing. Let it cool in the pan for 10 minutes, then lift it out and cool fully on a rack. If you cut too early, it can crumble.
If you want to make it extra pretty, sprinkle a tablespoon of coarse sugar on top before baking. It gives a tiny crunch and looks like you meant to do it for a photoshoot.
Serving ideas at my house are pretty simple: warm slice with butter, toasted slice with cream cheese, or a slice next to coffee. If you are building a brunch table, I also love adding something savory like 7 Up biscuits for balance.
“I baked this cherry bread last weekend and it disappeared in one afternoon. The crumb stayed soft even the next day, and the cherry bits tasted like little pockets of jam.”
Can I use fresh cherries in this recipe?
Yes, absolutely. Fresh cherries are honestly my favorite when they are in season, because the flavor is bright and real, and the color is gorgeous.
Here is what I do so fresh cherries behave in the batter:
Pit them carefully. I know it is obvious, but nothing ruins a cozy slice faster than biting into a pit. If you do not have a cherry pitter, a metal straw or a chopstick works surprisingly well.
Chop them. Whole cherries are heavy and can sink. Chopping helps them spread out through the loaf.
Dry them. Fresh cherries can be wet inside. I pit, chop, then pat them lightly with paper towels.
Toss with flour. This little trick helps suspend the cherries so they do not all dive to the bottom.
If you are using frozen cherries, do not thaw them first. I fold them in frozen, then bake right away. It helps keep the batter from turning pink and thin.
And if you are the type who loves fruity bakes, you should browse the bread category when you have time. It is where I go when I want comfort baking ideas without making a whole cake.
How to Prevent Quick Breads from Sinking
I have had a few loaves sink in the middle over the years, and it is always a little heartbreaking. The good news is it is usually fixable with a couple small changes.
Here is what works for me when making Cherry Bread Recipe style quick breads:
Do not overmix the batter. Stir just until combined. Overmixing can make the center collapse or turn rubbery.
Measure flour the simple way. Spoon flour into your measuring cup and level it off. Scooping straight from the bag packs it in, and that can throw off the balance.
Check your baking powder. If it is old, the loaf may rise weirdly then fall. If you cannot remember when you bought it, it might be time to replace it.
Do not open the oven too early. I know it is tempting. Wait until at least 45 to 50 minutes before you start peeking.
Bake it through. If the outside looks done but the center is still wet, the middle will sink as it cools. If the top is browning too fast, lay a piece of foil over it for the last 10 to 15 minutes.
Cool it the right way. Let it sit in the pan about 10 minutes, then move it to a rack. Leaving it in a hot pan too long can make the bottom soggy.
If you like baking experiments, try this loaf one day and then compare it to something like Amish cinnamon bread. The mixing method is similar, but the flavors are totally different, and it is a fun little lesson in how quick breads behave.
More Quick Bread Recipes with Fruit
Once you make this once, it is hard not to start thinking, “What else can I turn into a quick bread?” That is basically how my recipe notes get messy.
If you want more fruit quick bread inspiration, here are a few directions to go:
Banana: super forgiving and always moist. I have been into this one lately: air fryer banana bread.
Apple: cozy and spiced, especially when the weather cools down. Apples also hold their shape nicely in batter.
Mixed berries: blueberries and raspberries work great, just watch the moisture like you do with cherries.
Citrus: lemon quick breads are bright and sliceable, especially with a simple glaze.
And if you want to stay in a cherry mood but switch it up into something fun and snacky, these air fryer cherry cheesecake egg rolls are dangerously easy to eat.
Common Questions
1) How do I store cherry bread?
Wrap it tightly and keep it at room temperature for up to 2 days. After that, I move it to the fridge for another 2 to 3 days. Warm slices taste best.
2) Can I freeze this bread?
Yes. Let it cool completely, wrap in plastic wrap and then foil, and freeze up to 2 months. Thaw on the counter still wrapped so it does not dry out.
3) What glaze works well on top?
A simple powdered sugar and milk glaze is perfect. If you used almond extract, a tiny drop of almond in the glaze tastes amazing too.
4) Why did my cherries sink?
Usually the pieces were too big or too wet. Chop them smaller, pat them dry, and toss with a little flour before folding in.
5) Can I make muffins instead of a loaf?
Totally. Fill a lined muffin tin about two thirds full and bake around 18 to 22 minutes at 350 F, depending on your oven.
A sweet little wrap up before you bake
This Cherry Bread Recipe is my go to when I want a homemade treat that feels cozy but does not take over my whole day. Pick the cherries you love, keep the mixing gentle, and let the loaf cool so the slices stay neat and tender. If you want to compare versions, I have enjoyed reading Cherry Quick Bread – Baked From Scratch – Hostess At Heart and Cherry Bread – Tastes of Lizzy T for extra ideas like glaze options and little flavor twists. Now go put the kettle on, preheat that oven, and make your kitchen smell like something wonderful.
Cherry Bread
Ingredients
Method
- Heat your oven to 350°F (175°C) and grease a standard loaf pan.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, mix the eggs, milk, oil or melted butter, and vanilla extract. Add almond extract if using.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix.
- Toss the chopped cherries with 1 to 2 tablespoons of flour if they are very juicy, then gently fold them into the batter.
- Pour the batter into the prepared loaf pan and bake for 50 to 60 minutes, starting to check at 50 minutes.
- A toothpick inserted should come out mostly clean with a few moist crumbs.
- Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
