Imagine the scent of sweet soft cherry bread baking in your oven—the aroma of ripe cherries and almond wrapping your kitchen in a cozy embrace. This sweet soft cherry bread with cherry-almond glaze isn’t just a pretty pink loaf—it’s a slice of nostalgia, reborn with a modern twist.
Perfect for Mother’s Day breakfasts, Valentine’s Day treats, Easter brunches, or bridal shower spreads, this sweet soft cherry bread is soft, moist, and absolutely bursting with cherry flavor. Whether you’re a busy parent or a weekend baking enthusiast, you’ll fall in love with this easy sweet soft cherry bread recipe, a delightful addition to any gathering.
Join our community of home bakers on Kai Recipe’s Facebook page for more tips, or explore our sweet bread collection on Pinterest to discover more variations of sweet soft cherry bread and other creative bakes!
In This Guide
Personal Story Sections
Grandma’s Sweet Cherry Bread
Some recipes live in our memories longer than any photo album. My grandmother’s sweet soft cherry bread was one of those—wrapped in wax paper, slightly sticky from the glaze, and lovingly stored in her tin bread box. That simple loaf of sweet soft cherry bread held more love and tradition than any store-bought dessert ever could.
Reimagining a Classic
This updated version honors her original while making things simpler for today’s kitchens—no yeast, no mixer, just a bowl, a spoon, and lots of cherry love. The ease of making sweet soft cherry bread without yeast means less waiting and more enjoying. It’s everything you love about homemade baking, wrapped into one beautifully pink, moist loaf.
Recreating Grandma’s Recipe
Inspired by family notes and a faded 1948 cookbook, I gave the recipe a modern touch—using canola oil instead of shortening, and creating a vibrant cherry-almond glaze with maraschino cherry juice. The result is this delicious sweet soft cherry bread, which has quickly become one of my go-to quick bread recipes!
Ingredients for Sweet Soft Cherry Bread with Cherry-Almond Glaze
For the Cherry Bread:
- 1 10-oz jar maraschino cherries (reserve ¼ cup juice)
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup canola oil
- 1 tsp almond extract
- ½ tsp vanilla extract
- 2 tsp baking powder
- ½ tsp salt
For the Cherry-Almond Glaze:
- 1 cup powdered sugar
- 2–3 tbsp reserved cherry juice
- ¼ tsp almond extract
- 1–2 tbsp milk (as needed for consistency)
How to Make Sweet Soft Cherry Bread with Cherry-Almond Glaze
1. Prep the Cherries
- To start your sweet soft cherry bread, drain the maraschino cherries and chop them finely. Toss the chopped cherries with 1 tablespoon of flour—this simple step helps keep the fruit evenly distributed throughout your sweet soft cherry bread batter, preventing them from sinking during baking.
2. Make the Batter
- In a large bowl, begin preparing your sweet soft cherry bread by whisking together the eggs, sugar, oil, cherry juice, and both extracts. Stir in the flour, baking powder, and salt until just combined—be careful not to overmix. Finally, gently fold in the floured cherries, ensuring they’re evenly spread throughout the sweet soft cherry bread batter.
3. Bake the Bread
- Pour batter into greased loaf pans (two 8×4-inch or one 9×5-inch).
- Bake at 350°F (175°C) for 38–42 minutes until a toothpick comes out clean.
- Cool completely before glazing.
4. Add the Glaze
- Whisk the glaze ingredients until smooth and pourable. Generously drizzle the cherry-almond glaze over your cooled sweet soft cherry bread, letting it cascade over the sides. Allow the glaze to set for 10–15 minutes before slicing into your beautifully finished sweet soft cherry bread.
See step-by-step cherry bread baking tips on our Facebook to nail that perfect glaze every time.
Tips & Substitutions
- Dairy-Free? No problem—use plant-based milk in the glaze to keep your sweet soft cherry bread completely dairy-free.
- No Almond Extract? You can substitute with all vanilla extract or try lemon extract for a bright twist on this classic sweet soft cherry bread.
- Want Muffins? Transform your sweet soft cherry bread into muffins by dividing the batter into muffin tins. Adjust the bake time to around 20 minutes (note: not yet tested).
- Freezing Tips: Wrap your unglazed sweet soft cherry bread tightly in plastic wrap and foil, then freeze for up to 6 months. Thaw and glaze before serving for the freshest taste.
FAQs
Can I use fresh cherries instead of maraschino?
Yes, you can use fresh cherries in your sweet soft cherry bread, but they’ll alter the color and reduce the sweetness. Be sure to pit and chop them finely, and substitute the cherry liquid with juice or milk to keep the batter moist.
How long does it keep?
When stored in an airtight container, your sweet soft cherry bread will stay fresh for up to 5 days at room temperature. For longer storage, freeze the unglazed sweet soft cherry bread and thaw before serving.
Can it be made vegan?
To make your sweet soft cherry bread vegan, swap the eggs with flax eggs and use non-dairy milk. The results may vary slightly, but it’s definitely worth experimenting to find your perfect vegan sweet soft cherry bread.
What’s the best pan to use?
Use an 8×4-inch loaf pan if you prefer a taller sweet soft cherry bread, or go with a 9×5-inch pan for wider slices. Whichever you choose, be sure to grease it well to ensure your sweet soft cherry bread releases easily after baking.
Recipe Card
| Details | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Total Time | ~1 hour |
| Yield | 1 large loaf or 2 small loaves |
| Calories/Serving | ~200 |
Ingredients
See detailed lists above.
Instructions Summary
- Mix the wet ingredients and sugar to begin your sweet soft cherry bread batter. Add in the dry ingredients along with the floured cherries, stirring gently to combine. Pour the mixture into prepared loaf pans and bake at 350°F (175°C) for 38–42 minutes. Once cooled, glaze your sweet soft cherry bread and enjoy every soft, cherry-filled slice.
Storage
Store in airtight container 5 days or freeze unglazed up to 6 months.
Comment Section Prompt
Do you have a cherished family version of sweet soft cherry bread? Or maybe you’ve added your own unique twist to the recipe? We’d love to hear your baking story—share it with us in the comments below!
Related Recipes
If you love cherry flavors…
- Cherry dessert lovers will also enjoy this Cherry Delight recipe
- Perfect your glaze skills with this Easy Cherry Pie Bars recipe
- For a refreshing pairing, try this Cherry Banana Smoothie
- You might also love our Cherry Cobbler Muffins for a twist on baked cherry treats
Follow us on Facebook for more sweet and easy baking recipes, and Browse our cherry dessert boards on Pinterest
Print
Sweet Soft Cherry Bread with Cherry-Almond Glaze
- Total Time: ~1 hour
- Yield: 1 large loaf or 2 small loaves
- Diet: Vegetarian
Description
Imagine the scent of sweet cherries and almond wafting through your kitchen, the kind of aroma that wraps you in a cozy embrace. This Sweet Soft Cherry Bread with Cherry-Almond Glaze is more than just a beautiful pink dessert bread—it’s a slice of nostalgia, reborn with a modern twist.
Ingredients
- 1 10-oz jar maraschino cherries (reserve ¼ cup juice)
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup canola oil
- 1 tsp almond extract
- ½ tsp vanilla extract
- 2 tsp baking powder
- ½ tsp salt
- 1 cup powdered sugar
- 2–3 tbsp reserved cherry juice
- ¼ tsp almond extract
- 1–2 tbsp milk (as needed for consistency)
Instructions
- Drain maraschino cherries and chop finely.
- Toss chopped cherries with 1 tbsp flour to prevent sinking.
- In a large bowl, whisk eggs, sugar, oil, cherry juice, and extracts.
- Stir in flour, baking powder, and salt until just combined.
- Gently fold in floured cherries.
- Pour batter into greased loaf pans (two 8×4-inch or one 9×5-inch).
- Bake at 350°F (175°C) for 38–42 minutes until a toothpick comes out clean.
- Cool completely before glazing.
- Whisk glaze ingredients until smooth and pourable.
- Drizzle over cooled bread. Let set for 10–15 minutes before slicing.
Notes
Dairy-Free? Use plant-based milk in the glaze. No almond extract? Use all vanilla or try lemon extract for a twist. Want muffins? Divide batter into muffin tins; adjust bake time to ~20 minutes (not tested). Freezing: Wrap tightly (unglazed) and freeze up to 6 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 18g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg