Cherry quick bread is a delightful, easy-to-make treat that combines the sweet-tart flavor of cherries with a tender, moist crumb. Perfect for breakfast, a snack, or even dessert, this bread comes together quickly without yeast or long rising times. Whether you’re using fresh, frozen, or dried cherries, this recipe delivers a burst of flavor in every bite.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup unsalted butter, melted and cooled
- 3/4 cup buttermilk (or plain yogurt as substitute)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract (optional but recommended)
- 1 1/2 cups pitted cherries, halved or quartered (fresh or frozen, see Tips)
- 1/2 cup chopped walnuts or pecans (optional)
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 bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In a separate medium bowl, beat the eggs. Whisk in the melted butter, buttermilk, vanilla extract, and almond extract.
- Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined—do not overmix, as this can make the bread tough.
- Gently fold in the cherries and nuts (if using). If using frozen cherries, toss them in a tablespoon of flour first to prevent sinking.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. If the top is browning too quickly, tent it loosely with foil after 40 minutes.
- Remove from the oven and let the bread cool in the pan for about 15 minutes. Then, transfer to a wire rack to cool completely before slicing.
Tips
- Fresh vs. frozen cherries: Both work well. If using frozen, do not thaw before adding to the batter; this helps prevent bleeding and sogginess.
- Substitutions: No buttermilk? Use plain yogurt or make a quick buttermilk by adding 2 teaspoons of lemon juice or vinegar to 3/4 cup milk and letting it sit for 5 minutes.
- Prevent sinking: Toss cherries and nuts with a tablespoon of flour before folding them into the batter. This helps them stay suspended.
- Check doneness: Ovens vary, so start checking at 55 minutes. The bread is done when a toothpick comes out clean or with a few moist crumbs.
Serving Suggestions
- Enjoy a warm slice with a pat of butter or cream cheese for breakfast or brunch.
- Serve toasted with a drizzle of honey or cherry preserves for a special snack.
- Pair with vanilla ice cream or whipped cream for a simple dessert.
- Cut into cubes and use as a base for a cherry bread trifle or parfait.
Variations
- Dried cherries: Substitute 1 cup dried cherries for fresh; soak in hot water for 10 minutes, then drain and pat dry before adding.
- Chocolate cherry bread: Add 1/2 cup semisweet chocolate chips for a decadent twist.
- Lemon cherry bread: Add 1 tablespoon lemon zest to the batter for a bright, citrusy flavor.
- Gluten-free: Use a 1:1 gluten-free all-purpose flour blend; check for doneness as baking time may vary.
- Mini loaves or muffins: Divide batter among mini loaf pans or muffin tins. Bake mini loaves for 25-35 minutes, muffins for 18-22 minutes.
Storage and Reheating
Allow the bread to cool completely before storing. Wrap tightly in plastic wrap or foil and keep at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. To freeze, wrap the whole loaf or individual slices well and freeze for up to 3 months. Thaw at room temperature or in the refrigerator overnight.
To reheat, microwave a slice for 10-15 seconds or warm in a toaster oven at 325°F (165°C) for about 5 minutes. Avoid reheating the whole loaf in the microwave, as it can become rubbery.
Frequently Asked Questions
- Can I use canned cherries in this recipe?
Canned cherries can be used, but be sure to drain them very well and pat dry to prevent excess moisture in the batter. Avoid cherries packed in heavy syrup, as they may make the bread too sweet and soggy. - Why did my cherry bread turn out dense or gummy?
Overmixing the batter is the most common reason for dense or gummy quick breads. Stir just until the ingredients are combined, and avoid compacting the batter. Also, make sure your baking powder and soda are fresh. - How do I keep the cherries from sinking to the bottom?
Tossing the cherries in a little flour before folding them into the batter helps them stay suspended. Also, avoid using very large cherry pieces, as they are more likely to sink. - Can I make this recipe vegan?
Yes, you can replace the eggs with flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water), use plant-based butter or oil, and substitute a non-dairy yogurt or milk with a splash of lemon juice for the buttermilk. - What’s the best way to pit fresh cherries?
A handheld cherry pitter is the quickest and easiest tool. If you don’t have one, you can use a sturdy straw or a chopstick to push the pit out, or slice the cherry in half and remove the pit with your fingers. - Can I add a glaze or icing?
Absolutely! A simple glaze made with 1 cup powdered sugar and 1-2 tablespoons milk or lemon juice can be drizzled over the cooled bread for extra sweetness and a pretty finish.
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Cherry Quick Bread Recipes: Easy, Moist and Bursting with Flavor