Soft Cherry Bread with Cherry-Almond Glaze — An EASY quick bread recipe that’s perfect for Valentine’s Day, Easter, or Mother’s Day! Because you can never have too much pink!
Table of Contents
Grandma’s Sweet Cherry Bread
My grandma used to make the best cherry bread. I’d give anything to watch her make it again and write down what she did. But since that will never happen, I had about 17 emails up and back dialoguing with my mom about how she thought Grandma made it.
My mom pieced together some of her own notes and a recipe from a 1948 cookbook that she thinks is what my grandma used.
After reading it all over and brainstorming about this bread on multiple 8-mile runs, I made a few tweaks and finally made it.
This cherry almond bread is a soft, sweet, and an easy quick bread recipe to make. It’s perfect for Valentine’s Day, Easter, Mother’s Day, baby or bridal showers, and would be so pretty for a brunch.
My daughter inhaled this sweet, soft cherry bread and her slices were flooded with glaze. You can never have too much pink. Or glaze.
My grandma loved pink and it was her favorite color. I have a feeling she would have been thrilled seeing all this pink.
Refreshing an Old Recipe
This is a re-post from when I originally posted this recipe in 2014 and since that time it has been imitated and copied, the photos have been stolen on the internet, but that’s just a testament to how good it is and my readers who’ve made it know that!
Recreating Grandma’s Recipe
I know my grandma didn’t use an electric mixer, and since she would have made it by hand, so did I.
I have a feeling she used shortening, but I know the word shortening causes immediate clicking off the page by most modern bakers, so I went with a little canola oil instead.
I was tempted to add buttermilk or Greek yogurt to the batter because I do swear by them for keeping things lighter, softer, and moister, but I know my grandma wouldn’t have used them, so they were out.
My grandma didn’t glaze her bread, and it didn’t need it. But I couldn’t resist reserving a bit of the cherry juice and making a cherry-almond glaze.
Glazed Cherry Bread Ingredients
Here’s what you’ll need to make this cherry dessert recipe (I know it’s a quick bread, but trust me when I say this is a dessert!):
- Maraschino cherries (+ their juice!)
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Eggs
- Canola oil
- Almond extract
- Vanilla extract
- Confectioners’ sugar
How to Make Cherry Bread with Almond Glaze
This is a quick and recipe for cherry bread. Check out the recipe card at the end of this post for full instructions!
- Whisk together the dry ingredients in one bowl and the wet in another.
- Add the wet ingredients to the dry and stir until just combined (the batter will be thick).
- Before adding the cherries to the batter, give them a rough chop on your cutting board and sprinkle them with a little flour. It helps prevent them from sinking to the bottom of the pan while baking.
- Turn the batter into two greased and floured 8×4-inch pans, then bake until the bread is domed, set, springy to the touch, and a toothpick inserted in the center comes out clean.
- Let the cherry bread loaves cool completely before glazing.
FAQs
There’s almond extract in the bread and also more in the glaze. It wonderfully complements the cherries and shouldn’t be missed. Look for it next to vanilla extract in the baking aisle.
If you love almond extract or are wondering what to do with the rest of the vial, make this cake. It’s unique and a keeper.
Of course, if you have an almond allergy in your family, you’re welcome to omit the almond extract altogether. Just note that your bread won’t taste the same as mine.
I used one 10-ounce jar maraschino cherries to make this bread. Look for them where ice cream toppings are sold.
No, maraschino cherries are a must in this cherry quick bread recipe. 
I baked the bread in two 8×4-inch loaf pans. You could probably get away with one 9×5-inch pan but I find things get a little too browned around the edges before the center fully cooks through in large loaf pans.
My mom made the recipe as 4 mini loaves with good luck, and I’m sure muffins would work. Just note that if you start tinkering with the pan sizes, you’ll have to start tinkering with the baking times.
Yes, this maraschino cherry bread will keep up to 6 months in the freeze. Do not glaze bread until ready to serve if you plan on storing long-term.
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Sweet Soft Cherry Bread with Cherry-Almond Glaze
This glazed cherry bread is an easy quick bread that's perfect for Valentine's Day, Easter, or Mother's Day! Because you can never have too much pink!
Ingredients
Cherry Bread
- one 10-ounce jar maraschino cherries, divided
- 1 3/4 cup + 2 tablespoons all-purpose flour, divided
- 1 cup granulated sugar
- 2 teaspoons baking powder
- pinch salt, optional and to taste
- 2 large eggs
- 1/2 cup canola or vegetable oil
- cherry juice, reserve 1/4 cup
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
Cherry-Almond Glaze
- 1/4 cup reserved cherry juice
- 1 teaspoon almond extract
- about 1 1/2 cups+ confectioners’ sugar
Instructions
- Preheat oven to 350F. Spray two 8×4-inch loaf pans with floured cooking spray or lightly grease and flour the pans; set aside. (Recipe may be baked in one 9×5 pan, as 4 mini loaves, or as muffins, although I have not tested it that way. Adjust baking time accordingly.)
- Remove cherries from jar and place on a cutting board. Roughly chop them.
- Sprinkle with 2 tablespoons flour (prevents them from sinking during baking) and toss to coat evenly; set cutting board aside. Set jar with the cherry juice aside.
- In a large mixing bowl, add 1 3/4 cups flour, sugar, baking powder, optional salt, and whisk to combine; set aside.
- In a small mixing bowl or glass measuring cup, combine eggs, oil, all the cherry juice from the jar except 1/4 cup to be reserved for the glaze, almond extract, vanilla extract, and whisk to combine.
- Pour wet mixture over dry ingredients and stir to combine; don’t overmix. Batter will be very thick.
- Gently fold in the chopped cherries.
- Turn batter out into the prepared pans, smoothing the tops lightly with a spatula. Strategically place a few cherries on top for visual appeal.
- Bake for about 40 minutes, or until bread is domed, set, springy to the touch, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter.
- Allow bread to cool in pans on top of a wire rack for about 15 minutes before removing and allowing to finish cooling completely on rack. While bread cools, make the glaze.
- In a medium bowl, combine 1/4 cup reserved cherry juice, almond extract, about 1 cup confectioners’ sugar, and whisk to combine until smooth and satiny. Add sugar until desired consistency is reached.
- Glaze the bread prior to serving. After the photos were done, I glazed much more liberally, spreading the glaze like butter on the interior of the slices.
Make the cherry bread:
Make the Cherry-Almond Glaze:
Notes
- Bread will keep airtight at room temp for up to 5 days or in the freezer for up to 6 months. Do not glaze bread until ready to serve if you plan on storing long-term.
Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 200Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 19mgSodium: 67mgCarbohydrates: 35gFiber: 1gSugar: 25gProtein: 2g
More Cherry Dessert Recipes:
Cherry Cream Pie — An old-fashioned pie with homemade scratch crust topped with NO-BAKE layers of sweetened cream cheese along with juicy cherry pie filling!! If you like cherry pie, you’re going to LOVE this amped up version!!
Mini Cherry Oreo Cheesecakes – EASY mini cheesecakes loaded with cherries and an Oreo cookie crust!! The hit of your Valentine’s Day party! Mini food is IRRESISTIBLE!!
Glazed Cherry Pie Bars — The cherry bars are like cherry pie but easier. There’s a buttery, soft, tender crust topped with cherry pie filling before being baked and glazed.
Chocolate Chip and Cherry Blondies — These cherry bars use my favorite blondie base and turn out perfectly every single time! You can use fresh or frozen cherries, or a blend of mixed berries. These bars are seriously so good!
Glazed Cherry Bonbon Cookies — These cookies are just so fun. Soft, buttery, pink cookies with the surprise of a juicy, sweet maraschino cherry in the middle that also helps keep the cookies moist.
Cherry Turnovers with Vanilla Cream Cheese Glaze — The turnovers are so good that people will think you bought them from a local bakery, but they’re so easy, ready in 20 minutes, and you’ll never need to settle for store-bought turnovers again!
Maraschino Cherry White Chocolate Cookies — These cherry bars use my favorite blondie base and turn out perfectly every single time! You can use fresh or frozen cherries, or a blend of mixed berries. These bars are seriously so good!
Triple Chocolate Cherry Cake — This cake is loaded with juicy cherries and topped with an easy homemade chocolate frosting. I used a few shortcuts in this recipe to save time, but this cake tastes completely homemade!
Originally published February 11, 2014 and republished with updated text May 8, 2020.
I have made this recipe twice exactly as it is written and it turned out perfect. I gave it for Christmas last year and everyone I gifted it to asked for the recipe. Here’s to another 85-90 years!
That’s great to hear it came out perfectly and yes, long live the cherry bread!
Made this today and it’s great! Missed the part about having 2 small loaf pans so made it in one standard size – needed to cook about 20 mins longer and the outside was overdone (definitely my mistake for not making sure I used 2 loaf pans). But delicious nonetheless! Will make again for sure (correctly haha).
Thanks for trying the recipe and this is one where yes, making in 2 pans is the only way to go to avoid what you described. I am glad it’s delicious nonetheless!
What would the measurement be to use shortening instead of oil?
I would estimate the same, about 1/2 cup. However I personally have not tried that. I strongly recommend using oil because it is PERFECT as written!
I am wondering if the people who made this recipe put enough salt in it. Baking powder needs salt to active the leavening of baking powder or baking soda.
The ratio of baking powder to 1 cup of flour is 1/2 tsp and should have 1/4 tsp of salt.
I guess I’ll find out when I make this today.
The recipe works just fine as written. In my experience baking powder is not salt dependent since there is already salt IN the baking powder. It only needs a liquid and then heat to be fully activated.
This was my grandma’s recipe and has worked great for about 85-90 years now :)
Made this today and mine turned brown like banana bread all the way through. Any idea why?
Hmmmm that is interesting, not sure. But I am thinking it had to do with a chemical reaction with the red (artificial) color of the maraschino cherries with the oven heat applied. I’ve never had this happen but that is mu hunch however I really don’t know for sure.
This cherry loaf cake was delicious. will make again, keep the great recipes coming. will make again over and over.
Glad it was delicious and that you will make it again!
Hi Avery,
Thank you for sharing another of your fantastic recipes. So, I am more of a cake fan than a bread fan. Prior to emailing, I scanned your FAQs and read the comments. In general, what modifications would you make to transform the cherry loaf into a cake? Could it be as simple as using a different pan??? Adding more liquid? I attempted with your apple carrot loaf, but was not thrilled with my modifications.
Thanks again.
O.M.G. As someone whose name is frequently misspelled, I apologize for misspelling yours.
Though I am relatively new to your site, I noticed you have been doing this for years. That takes a lot of creatively and dedication. Thank you for continuing to test and create delicious easy-to-make recipes for everyday people.
I appreciate your time and efforts to share these with us. You have enhanced my kitchen and the rotation. My family thanks you too!
Thank you for noticing that I have been doing this for years! Since early 2009 to be exact before anyone even knew what a blog even was. And there are people to this day and moment who STILL don’t get it, if I say a food blog, a recipe website, nothing registers…but maybe one day.
BUT thank you for recognizing that I was a pioneer in all of this and have been sharing recipes now for over a decade :)
I am grateful to hear I have enhanced your kitchen and your rotation of things. I truly appreciate your comment. After a weekend full of questions, complaints, etc. it is really really nice to hear from someone appreciative. Thank you for your readership and support!
Hi, this recipe calls for 2 loaf pans and I have it cooking in two in the over right now but is it only supposed to be one? Is this a two loaf or a 1 loaf recipe? I hope it turns out because I have it split between two.
It’s two 8×4-inch pans. You could probably do it in one 9×5 but the issue is that things take longer to cook through when it’s a bigger pan and the appearance can get a little dark on the outside. Not ‘bad’ but for a lighter-colored bread, it’s not as cosmetically pretty. I think you made the right call in two pans.
The ingredients portion of the recipe shows one amount of powdered sugar for the glaze, and the directions say a different amount. Which amount is the amount to use?
It says “about” in the ingredients because you will use about 1 1/2 cups but start with 1 cup and go from there.
That’s how powdered sugar glazes work as you know, it’s never totally exact, and you use your judgment to get to the consistency that you want given your exact amount of liquid used.
My gran made wonderful cherry bread and used margarine rather than oil. Was always great. I make lemon bread several times a month as my lemon trees yield about 1000 lemons during the season. I always use shortening (Crisco) as it gives a better texture than oil or marg.
I am going to try your recipe now but will make with shortening. Wish me luck.
I love cherry desserts so I purchase the jumbo jars of cherries from the warehouse store. Any ideas how many/much cherries to use? Juice in both batter and glaze?
I would say about 3/4 cup of cherries and maybe about 1/4 cup juice – purely guessing here though.
Do you know how much cherry juice you put in the bread? When I measured all the juice from my 10 oz. jar, I barely had 1/3 c. juice. I left out 1/4 c. for the glaze, but that didnt leave much juice for the bread, which also didn’t give it a good pink color.
Could you give a more specific measurement for how much juice goes in the bread? Thanks! Looking forward to giving this another try!
To be honest I don’t measure it but I would say that between 1/3 and 1/2 cup is all I use as well; any more than that and the batter would be too moist. You can always skimp on the reserved portion for the glaze. Or just add a drop of red food coloring – that will fix it for sure.
Should this have baking soda also? Did every thing correct and not rising. I used my baking powder two days ago so I know it’s not that.
No baking soda in this one, only baking powder. Not sure what happened for you but thanks for trying the recipe.
I just made this for my kids and they devoured it! Thanks for another fantastic recipe ?
Thanks for trying the recipe and I’m glad it came out great for you! Glad the kids went to town on it!
I made this loaf the other day and it turned out amazing! Â I am making two more for a wedding reception and I was wondering, can I double up on the recipe to make two loafs at the same time, or will it affect the turnout ? Â
Thanks,Â
Tracey
Making a double batch and baking in two pans will probably be okay but because it’s for a wedding and such an important event you may just want to make/bake one at a time just in case.
Hi! In the middle of making this, and I only have 1/3 cup of juice total from my cherry jar. How much juice do you think the batter needs?? Is that small amount enough? Thanks!
By now I’m sure you’ve carried on with the recipe. Hopefully everything works out great for you!
I just made this tonight but the outsides burned before thencenter is done. i filled the pans about 1/2 full. i doubled the batch because i was making it for a group tomorrow but now wont have it. any suggestions on what i could habe done differently so i can try again?
I would say that cooking a double batch of things in one oven can sometimes lead to uneven cooking. I would also tent the pan at about the 25-30 minute mark with foil which can help dramatically. Also sounds like your oven is running hot – you may consider turning it down 10 – 25 degrees and seeing if that helps. Thanks for trying the recipe.
Thanks for the recipe! I just made this and it tastes wonderful! However, both of my loafs fell…I was wondering if you have any tips to avoid this or what I might have done wrong?
Sometimes if you underbake quickbreads, just slightly, and the internal temp doesn’t reach quite high enough to ‘set’ the bread, they can fall upon cooling.
Make sure baking powder is fresh and use King Arthur brand flour. It has a slightly higher gluten content than other flours, giving a bit of structural insurance. Glad the bread tasted great!
I used new baking powder and same size pans. They didn’t rise much and the middles sank, which I think may be from placing some cherries on top before baking like you suggested. They sank and took the batter with it. Haven’t tasted them yet.
It’s always hard to say why things don’t turn out cosmetically perfectly when it comes to baking. It could be the weather (humidity, moisture, tend not to be a baker’s friend), your oven temp and calibration, the way you measured the ingredients…not sure. I have made this recipe many times and always with great success. Thanks for trying the recipe.
I used new baking powder and bread pans, I also experienced the middle not cooking completely – 3 separate occasions
Not sure what to tell you or what else to suggest. Maybe your oven is baking a little on the cooler side, that can contribute to things not cooking through completely, or you think they are, but they’re not quite there. Thanks for trying the recipe.
What a great story about your grandma, and I can’t wait to make this with mine!
Made this in advance of Valentine’s Day. Surprisingly I did not have the recommend loaf pan size, but it still turned out beautiful and delicious. Every bit was gone before I could get around to making the glaze. It will be a part of pink occasions to come. Thank you for sharing.
Thanks for trying the recipe and I’m glad it came out great for you even without the rec. loaf pan and that it was gone before even getting to the glaze..that’s great to hear!
This bread turned out so wonderfully delicious! Thank you for sharing :) I just cut some slices for our dessert and am trying to resist going back for more! Mine was actually done around the 30 minute mark. I’m not sure if it was my oven but thought I’d share for others to check on their bread early :) next time, I think I will add some walnuts or pecans.
Oh I am so glad to hear it came out great for you and you’re happy! My grandma would be so happy to hear that :) And good tip about checking early!
Fantastic looking recipie. I love Cherries and almond. Christmas treat coming up. God Bless you Grand-ma. Thank you
I have gallons of donated maraschino cherries that were donated to our food pantry. So to make this bread I need to know how much cherry juice is in a 10 oz bottle…..after the 1/4 cup for the glaze is removed. Thanks…if the sample turns out I will be making dozens of loaves!!!!
Just guessing here but if in a 10 oz jar, half is juice/half is cherries, that’s about 5 oz of juice. Remove 1/4 c for glaze, so we’re at a bit under 4 oz which is a bit under 1/2 c juice. So I’d go with between 1/3 and 1/2 cup, you’ll have to use your judgment.
I was so excited to make this, but I messed it up terribly and don’t know how. My bread was dark brown all the way through. I checked it, and when I finally pulled it out, the batter still wasn’t done in the center. I used the size of pans you recommended (I don’t own bread pans, so I just bought the foil ones from Walmart). The bread also didn’t rise at all. In fact, it dips down in the center of each. I went back and made sure I had the oven set right, and used the right ingredients. I have no idea what I did :(
I don’t own bread pans, so I just bought the foil ones from Walmart = you use a cheapie foil pan that will basically cause anything in it to scorch and burn horribly around the sides and edges. Invest in a bread pan, even a $8-10 one from Walmart would be fine! That is the source of every single issue – from the burnt sides, center not cooking through, and while you’re at it pick up new baking soda and baking powder which may have contributed to the fallen center but I believe that is also due to a wobbly, cheap pan that is bouncing and shimmy’ing around so the batter never really can ‘grip’ the sides of the pan to rise properly.
Can replace vegetable oil with coconut oil? :)
I will definitely try this recipe out, thank you for sharing it with us :)
I haven’t tried it that way but it would probably work (and taste) great!
I love the idea of adding almond and vanilla extract to the batter. I’ll have to try that in mine next time! Your photography is gorgeous, as always!
Thanks for the compliments, Julie, and for stopping by to check out the bread. The almond (and vanilla) extract are so good with the cherries!
Is it normal for there to not be much batter per loaf pan? It wasn’t as full as it normally would look batter-wise when I make bread. And it didn’t rise much…and fell after taking it out of the oven :( It tasted pretty good, though. We had ice cream with it.
Depends what size pan you used. I prefer to bake 2 loaves in a 8×4 than 1 big 9×5 loaf, and yes, there isn’t tons of batter per pan in my pans, but sizes to vary slightly. It rose about what you’d expect a quickbread to rise. I’m thinking if yours didn’t rise well and then fell, you may have underbaked it a bit (internal temp not quite hot enough for full rising) or your baking powder could be not as fresh as possible. Glad you enjoyed the flavor of the bread!
Thank you are the cherry bread recipe, it sounds great, will be making this weekend…I have been looking for a good Cherry Bread and I’m sure I just found it. Would you possible have a good Orange Bread recipe? Thanks again
I’ve actually wanted to do an orange bread. I’ve got lemon (cupcakes), cherry, and I’ll put orange bread in my one-day make this pile :) Enjoy the cherry bread!
This looks delish! Could I omit the almond extract or replace it with vanilla extract? Which would you do? Thanks in advance!
Personally I love almond extract so so much (vanilla too) but the almond extract is really special in this recipe. Use it if you can!
ok thanks, I don’t like almond extract so I was hoping to either omit it or replace it. I think I’ll replace it with vanilla. Excited to try it!
Oh, my goodness, I love the sound of this. I have such a weakness for marachino cherries. They just make me feel like a little girl inside. I loved reading your post about your Grandma, so sweet. When my Grandma passed away, I inherited her recipe box and it is such a treasure. I am pinning your recipe and it’s gonna be on my short list of things to make very soon! Thanks for sharing, definitely my favorite recipe of the day!! : )
Thanks for pinning & putting on your short list of things to make & for sharing your story about your Grandma too :)
Have a veganized version of this in the oven right now. Really hope it will work out :)
Lmk how it turns out!
LOVED this, though I had black cherries lying at home so attempted an almost blasphemous twist. Came out absolutely delish!
Thank you so much. LOVE reading your blog
As requested, I’ve shared your link in my post about my twisted venture :)
Keep cooking :)
http://thegooglecook.blogspot.com/2014/02/cheery-cherries-and-chunky-jars.html
Thanks for trying it and so glad you enjoyed it! Black cherries would be great in it! Thanks for linking up in your post, too :)
I’m glad you didn’t mind me changing your grandma’s recipe. In this part of the world I might have lost a friend for such sacrilege!
Thank you so much for sharing :)
This is so beautiful :) I love the colors! It looks so tasty and moist!
Cherries & almond, what’s not to love? The soft pink makes it all the more irresistible!! Even as an adult, I cannot resist pink pastries.
Looking forward to making this sweet bread. If I use shortening, is it the same amount as the oil? In my opinion there is nothing better than when the flavors of cherry and almond come together. They compliment each other so well! Thank you for sharing this beautiful story along with the recipe.
Since I haven’t actually tried it with shortening, I cannot say for sure but yes I would go with 1/2 c and then cream it with the egg and sugar. LMK how it goes!!
This bread is delicious! I made it Thursday when the charter went out in all of northern Cali , so I couldn’t work and ever since I saw this post I knew I had to make this bread. It really is very good! My husband loved it too. Again, it was a super easy recipe with fantastic results. I kept thinking, ” I wonder if Averie’s grandma’s bread tasted like this”. If so, she was a super wonderful baker! Just like you Averie! Thank you for such a unique recipe that is both easy and delicious!
Thanks for the awesome compliments, Julie. My grandma would be proud. My grandma’s was about 95% like this. Hers was better though :) Glad you loved it!
These are stunning Averie!! Love that soft pink, it’s the perfect recipe for a girl’s night or fundraiser. The combination of cherry and almond sounds amazing. Thanks for the recipe xxx
Girl, this bread is making my sweet tooth scream! It looks delicious!
Thank you Sommer!
Oh my, this bread looks so very beautiful! I look forward to trying this soon!
Grandmas recipes are truly the best! Glad you were able to piece it all together and create this gorgeous loaf! It is BEAUTIFUL!
Thank you, Kate! I appreciate it :)
What a beautiful bread Averie! I’m sure your Grandma would be proud! I’m a sucker for anything with maraschino cherries so I’m all in on this one :)
Thanks Trish!
As soon as I saw this recipe, I knew I had to make it for Valentine’s day – such a perfect colour! Then I found out my oven didn’t work :( So…I made it in my toaster oven! It worked perfectly – just a little brown on the top, but you couldn’t even tell once I glazed it.
Now THAT’S impressive that you baked it in your toaster oven and it worked great! Thanks for sharing!
Averie, I’m totally inspired by this bread + the white choc/cherry cookies. I think I’ll try making them as muffins with white choc chips mixed in. I will let you know how it goes. Can’t wait as maraschinos are my favorite!
I know white choc would be GREAT in it! LMK how it goes!
I have a feeling Skylar not only loved the taste, but the color too. :) Averie, this cherry bread looks incredible. Grandma’s recipes are purely the best. I have no doubt her version was dynamite and your updated version is just as incredible. The most perfect recipe for Valentine’s Day, spring, Easter, etc. I love almond extract + cherries together!
Thanks, Sally! Glad you saw this post. I loved how pink it turned out :) This recipe, whoa, what a labor of love. These retro recipes that no one really has written down, to bring them into the modern era, via some stabs in the dark, not always the easiest but so glad this one came together!
This looks decadent! And I’m loving its nice shade of pink!
Do you think I could make the glaze substituting greek yogurt for half the powdered sugar? Thanks in advance!
P.S. I love your recipes! You’re a truly talented baker, AND photographer. :)
For the glaze no you wouldn’t want to sub anything. Make it just like I wrote it, or simply omit.
What a pretty pink dessert, just perfect for Valentine’s Day!
I will definitely have to try this. My boys love maraschino cherries! I am so with you on the family recipes, many of my Grandma’s are regulars in our baking. Luckily my mom made a family cookbook with recipes from everyone on her side of the family so I have recipes from my great aunts too.
Family recipes are such a treasure, this is such a pretty pink bread!
Wow . . . how to die for is this? I’ve never bought, used or tasted maraschino cherries, but I think it’s about time I do, because I really want this bread.
You totally made this for me, didn’t you?? I adore cherries and this is definitely going to get made!
This cake is so cute – almost too cute to eat (but I’d still devour it!). Love the pink glaze as well. So fun for Valentine’s Day!
Oops – comment posted twice! Whoops.
This cake is so cute – almost too cute to eat (but I’d still devour it!). Love the pink glaze as well. So fun for Valentine’s Day as well.
This bread looks amazing. I’m making it for my husband’s grandma’s birthday, but trying your recipe this year. Can I use self rising flour and just omit the salt?
I haven’t tried self-rising flour. If you do, LMK how it goes!
I love cherries and this is so pretty. Great recipe!
I am dying over this bread – it looks absolutely scrumptious! I love that you’ve been bringing cherries to the forefront instead of strawberries this time of year. Family recipes are always the best – I am sure your Grandma would be so proud of you!!!
This looks so lovely! I do believe I’ll bake it tonight for my office. My grandma didn’t cook or bake much but my mom did and to this day I think of her every time I use one of her recipes. I thought of compiling her recipes into a book, but I prefer keeping all her recipe cards and notes because they’re in her handwriting, plus they’ve got all the butter stains! I”ve been baking quick breads in two pans for a long time now, because I find it impossible to get the center of the loaf baked through using the large size. I’m glad I’m not the only one! Happy baking!
Glad you’re using 2 pans, too. I find 9x5s to be too big for almost all recipes anymore to give me the doneness that is right on both the edges and the middle. Two pans are so much more forgiving! Hope your coworkers enjoy this – LMK how it goes!
Just wanted to let you know I baked this last night and my work colleaagues are devouring it as we speak! A lovely success and perfect for Valentine’s day, so thank you so much! And since I’m kinda new to your wonderful blog, here’s a big fat thank you for your wonderful recipes! Happy baking!
Oh what a lovely comment to read! Thanks for trying this so soon after I posted it and getting back to me that your colleagues are devouring that! They’re lucky to have you around! Happy Valentine’s Day!
I am in love with this bread. I used to hate cherries, now I can’t get enough. Thanks for sharing this!
I love the color! It’s so fun rediscovering family favorites!
This cake is almost too beautiful eat..almost..my love for Cherry everything would win and I would devour it. Love recipes that bring make memories.
This is such a sweet post, Averie. I’ve tried to recreate a few of my grandma’s recipes, and while some need more tweaking, taking the first bite of something that is spot-on is really something special.
Love almond extract and cherries…this looks outrageous!
That’s great that you try things and hope for the best! :)
Love the tribute to your grandma. I adore retro recipes and wish I had more up my sleeve!
This bread is stunning and I love the color!
Thank you, Tieghan! I appreciate it :)
Family recipes are the best. I love your inspiration and determination behind this bread recipe. And it’s so pretty! Pinned!
Thanks for pinning, too!
I bet this recipe means so much to you! I love all the pink, I need to give cherries a go soon- I have never been a fan- except for cherry pie with custard. Your photos are stunning!!
Thanks for the photo compliments :)
Love the personal connection you have with this recipe.. I’m sure your grandma would be proud :)
thanks Laura!
I’m sure your grandma would appreciate this lovely Valentine to her memory. GREG
Thanks, Greg :) Happy Valentine’s Day!
Such a sweet, sentimental post, Averie! And it looks like you did this bread justice :) It’s beautiful!
Cherry and almond is a magical combination, especially when its so pink/Valentine’s appropriate! And I actually like using some canola oil in baked goods like muffins and cakes because I feel like they stay moist for longer. Butter is always the best for flavor but I feel like if you are not eating it right away using oil or part oil is the way to go.
I totally agree with your butter/oil assessment. Long term, oil gives lasting power so things don’t turn dry!
I love that you recreated your grandma’s bread! Amazing. I think I saw my grandma once in my life and I don’t think she ever cooked/baked so I’m very jealous of your memories with her!
And the pinkness – so stinking cute. With or without valentine’s day, I’d make this all year long!
You are the sweetest granddaughter to spend that much time brainstorming and recreating your grandmother’s cherry bread. She would have been so proud of your result! Its gorgeous color, its light moist crumb, and even the sweet glaze. Because if she loved pink, how could she not love a little extra color? :) And I’m so happy I’m not the only one who daydreams about recipes on my long runs… I swear it’s how I come up with at least half of the treats I post!
It’s where I come up with 95% of my recipes! FOR SURE!
And also where I burn off 95% of my recipes too! ;)
cherry bread with a cherry glaze is perfect for a Valentines’s Day snack. thanks for sharing.
This is a beautiful post, Averie. What a wonderful way to pay homage to your grandmother by recreating a recipe of hers. This looks incredible. The pink from the maraschino cherries totally pops and that glaze. Wow! This reminds me of a cherry cake that I used to buy all the time in high school. I tried recreating it a few years ago but it wasn’t the same. I just don’t have the patience you do with tweaking and re-tweaking. I’m definitely going to make this cherry bread. Thanks for sharing this!
I really thought, thought, thought about this before I even put 1 thing into a mixing bowl so that the actual hands-on tweaking trials was low. Thank goodness :) I don’t have time, $$ or ingredients for super extensive actual trials; I always think and ponder these types of recipes for month(s) before I even put 1 egg into a bowl!
I love this bread! The color is perfect for Valentines day and I have to say, I love using oil in quick breads- I think it keeps them so moist. I know I would love this, it totally reminds me of something my grandma would make!
I totally agree about oil in quickbreads!
This bread is such a beautiful colour and especially special (did I just say that?) because it came from the heart. Grandmothers and phenomenal baking seem to go hand in hand and you would have certainly done her proud with this bread. Pinned.
Thanks for pinning & for your super sweet comment :)
that looks SO good!
Beautiful, Averie. Your grandmother would be proud. I LOVE old recipes and cookbooks. Sometimes there’s no need to mess with a tried-and-true recipe (except, of course, when you aren’t sure what that recipe is!). I am a huge fan of almond extract with cherries–yum.
except, of course, when you aren’t sure what that recipe is <--- And that is the story of most of these old-fashioned recipes. No one quite knows what they were/are!
Wow… this looks INCREDIBLE!! My Mom used to make me a Duncan Hines Cherry Chip cake every year for my birthday. This awesome recipe is a beautiful homemade version of that, I can’t wait to try :)
Oh THAT cake. I’ve had that cake at various holiday parties (usually around Xmas) and you are so right to draw the parallel! This bread is like that cake in so many ways, but with a homemade & nostalgic twist!
What a pretty color! Love it. You’re right – this bread is great for all sorts of occasions – Valentine’s, Mother’s Day, a baby shower, etc.! And I love that this is inspired by a family recipe :)
This bread looks unbelievable! I know I’d love it, it has the same flavors as the cherry cupcakes I posted a while ago, but in bread form – now that’s just genius because that makes it pass for breakfast :).
Those cherry cupcakes of yours with those gorgeous images…I was already formulating this recipe in my head when I saw those and was drooling because I KNOW how good the flavor combo is! And yes, “bread” for breakfast, anytime :)
I love all the PINK! And the retro recipe with your memories of your grandmother- I love that. Family recipes are the best to make.
Thanks Faith!
This is beautiful! I so love it. And that tip about pan sizes. *smacks hand on forehead* Why didn’t I think of THAT???? :)
I cannot tell you how many big 9x5s I make but they end up being gummy in the middle or they fall b/c they internal temp never got *quite* hot enough yet the sides are really overly browned and look horrible on camera (it’s all about the pics, right LOL) and so 2 8x4s are way better I find!
Grandmas recipes are always the best! My grandma’s most-loved recipes are her banana bread and cranberry bread—out of this world! This bread looks amazing-ly soft and I love all the pink and cherries! :D
I love this bread and the fact that your Grandmother made it, makes it even more special. You can never have enough pink. This bread would be so pretty at a tea party. Thanks for sharing.
My Grandma never wrote anything down either, so her recipes are by word of mouth.
Never too much pink or glaze is so true :). This bread looks heavenly. My mom always talks about how my granny made the best zucchini bread but no one has any idea how she made it. That’s unfortunately true for most of her recipes.
“but no one has any idea how she made it. That’s unfortunately true for most of her recipes.” <--- That is the same story here. So many things, gone forever and no one will know. It wasn't written down and no one thought to do so. Not sure why but sigh, what I wouldn't give! And thanks for the tweet too!
Love the tribute to your grandmother!!! This bread is so pretty–seriously, the color is so fun and different. Never seen anything like it.
Retro recipes are some of my favorites ever! As long as they don’t involve jello ;)
And she had plenty of Jello recipes too!! LOL :)
As weird as it may sound, but this bread looks so adorable!! I love that pink color!
Not weird at all!
What a beautiful tribute to your grandmother. :) I love making my Mama Faye’s recipes. Makes me feel so close to her when baking AND eating them.
So sweet!
Oh my goodness Averie! This may be one of my favorite things I’ve ever seen on here!!! I love that this recipe is inspired by your grandma. It looks amazing, and there can NEVER be too much pink! :)
One of your fave things on here? Wow!! That’s a high compliment! Always funny because I never know what people are going to like or gravitate to! Thanks for saying you like it :)
oh i have a book of all of my grandmothers old recipes. It has pictures of her on every page that my aunt put together for those of us in the family who love cooking! It is one of my most cherished things in my life and I love it and i am with you. there is something so special about being able to create something your grandmother first created! This bread is certainly special and I love it!
That’s so awesome you have a book! Mine never wrote anything down! Your aunt is a wise woman for putting that together! Cherish it as I know you do!
What a nice way to remember your grandmother–and of course I love the color! I absolutely agree you can never have too much glaze (or pink) regardless of age. Too funny about the shortening vs oil in re-creating this–but there was a time when crisco was a pantry staple. I don’t think I’ve seen a quick bread with maraschinos–but I like all forms of cherries and this looks especially appealing!
Paula I think you’d love this one. It’s got a retro flair for sure. And yes those blue tubs used to be THE pantry staple back with a stick of butter was scarce or too expensive!
I cherish the few old recipes I have from my grandmother. It’s it amazing the food memories evoked when eating something similar to what they made? I’ve never even heard of cherry bread–but I love the pretty color here.
The food/life memories that are evoked, you’re so right with that!
There is something nice about keep retro authenticity to recipes. In thise day people made cake and ate whole thing right then. Oh the nutrition naive had a good life.
Simply a gorgeous cake! Loving the color blends of this loaf. I feel this loaf would make a great breakfast treat toasted the next day too.
It would be good toasted or made into French toast, too!
Retro authenticity. Nutrition naive. Love those two!