Introduction

This Cherry Bread is a delightful treat balancing sweet, tart cherries with a buttery crumb topping. Perfect for breakfast, snack time, or dessert, it’s easy to make and wonderfully satisfying.

Ingredients

2½ cups All-purpose flour
1¼ cups Granulated sugar
1½ tsp Baking powder
A pinch of salt
1 cup Cold butter (cut into pieces)
¾ cup Milk (2% recommended)
2 Large eggs
1 tsp Vanilla extract
1-2 cups Cherries, pitted and halved

Instructions

Step 1: Preheat your oven to 375°F (190°C). Grease and flour a 9-inch loaf pan to prepare it for baking.
Step 2: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold butter pieces and mix until the mixture becomes crumbly. Scoop out about ¾ cup of this mixture and set it aside for the crumb topping.
Step 3: In a medium bowl, beat together the milk, eggs, and vanilla using a fork or whisk. Pour this liquid mixture into the flour mixture and stir gently with a wooden spoon or spatula. Some lumps in the batter are okay.
Step 4: Fold the pitted and halved cherries into the batter gently to distribute evenly. Pour the batter into the prepared loaf pan and sprinkle the reserved crumb topping over the surface.
Step 5: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let the bread cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Step 6: Slice and serve your Cherry Bread. It’s delicious warm or at room temperature, perfect for any time of day.

Tips & Variations

Use fresh or frozen cherries—just be sure to thaw and drain frozen ones well to avoid excess moisture.
Add a teaspoon of almond extract for a complementary flavor twist.
For a nutty crunch, sprinkle chopped walnuts or pecans on the crumb topping before baking.

Storage

Store Cherry Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 2 months. Reheat slices gently in a microwave or toaster oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute the cherries with other fruits?

Yes, you can swap cherries with berries like blueberries or raspberries, or diced stone fruits such as peaches or plums. Just adjust quantities to avoid making the batter too wet.

Do I need to pit the cherries before adding them?

Yes, it’s important to remove pits to ensure a pleasant eating experience and to make slicing easier.

Cherry Bread Recipe

Print Recipe

★★★★★

5 from 136 reviews

This Cherry Bread recipe is a delightful homemade loaf bursting with juicy cherries and topped with a buttery crumb topping. Perfectly moist with a tender crumb, it’s an ideal treat for breakfast, brunch, or an anytime snack. Easy to prepare and baked to golden perfection, this bread combines sweet cherries with a subtle vanilla flavor for a comforting and delicious bake.

Author: Zane
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 8 servings 1x
Category: Baking
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

2½ cups All-purpose flour
1¼ cups Granulated sugar
1½ tsp Baking powder
A pinch of salt

Wet Ingredients

1 cup Cold butter (cut into pieces)
¾ cup Milk (2%)
2 Large eggs
1 tsp Vanilla extract

Fruit

1–2 cups Cherries (pitted and cut in half)

Instructions

Preheat and prepare pan: Preheat your oven to 375°F (190°C). Grease and flour a 9-inch loaf pan to prevent the bread from sticking.
Mix dry ingredients and cut in butter: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Add the cold butter pieces and work them into the dry ingredients until the mixture becomes crumbly. Reserve about ¾ cup of this crumbly mixture for the topping.
Combine wet ingredients: In a medium bowl, beat together the milk, eggs, and vanilla extract using a fork or whisk until evenly blended.
Make the batter: Pour the wet mixture into the flour and butter mixture. Stir gently with a wooden spoon or spatula until just combined. It’s okay if there are still some lumps; avoid overmixing for a tender bread.
Fold in cherries: Gently fold the pitted and halved cherries into the batter until they are evenly distributed throughout.
Assemble and top: Pour the batter into the prepared loaf pan, smoothing the surface. Sprinkle the reserved crumb topping evenly over the batter.
Bake: Place the loaf pan in the preheated oven and bake for 50-60 minutes. The bread is done when a toothpick inserted into the center comes out clean.
Cool and serve: Let the bread cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Slice and enjoy your cherry bread at any time of day!

Notes

Be sure to use cold butter for the crumb topping to get a nice, crumbly texture.
Do not overmix the batter; lumps are okay and help keep the bread tender.
If fresh cherries are not available, frozen cherries (thawed and drained) can be used.
Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
For an extra touch, sprinkle some coarse sugar on top of the crumb before baking for added crunch.

Keywords: Cherry Bread, Cherry Loaf Cake, Fruity Bread, Homemade Bread, Breakfast Bread, Sweet Bread