Warm Cherry Loaf Bread
A tender, slightly sweet quick bread studded with juicy bursts of cherries, perfect for any occasion.
I first baked this cherry bread on a rainy weekend when I had a bowl of fresh cherries that needed a home. The result was a tender, slightly sweet quick bread studded with juicy bursts of fruit — simple enough for a weeknight bake, pretty enough for brunch, and forgiving for bakers of any skill level.
Why you’ll love this dish
This cherry bread is a fast, no-fuss quick bread that delivers big flavor with minimal effort. It’s perfect when you want something home-baked without fussing over yeast or complicated techniques. Use fresh cherries when they’re in season for bright, juicy pops, or canned cherries when you need convenience — either way, it’s a budget-friendly treat that’s kid-approved and great for coffee breaks, potlucks, or a portable breakfast.
The cooking process explained
Here’s what happens in the oven: you mix the dry ingredients, whisk the wet ones, fold them together gently so the crumb stays tender, and tuck cherries into the batter so each slice gets fruit. The loaf bakes at 350°F (175°C) for about 50–60 minutes until a toothpick comes out clean. Expect a pale golden top and a soft interior studded with cherries.
What you’ll need
- 2 cups all-purpose flour (substitute: 1:1 gluten-free flour blend; add 1–2 tbsp more if the batter seems loose)
- 1 cup granulated sugar (substitute: 3/4 cup maple syrup or honey — reduce milk by 2 tbsp)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk (use buttermilk for tang and lift)
- 1/4 cup vegetable oil (or melted butter for richer flavor)
- 1 teaspoon vanilla extract (or 1/2 teaspoon almond extract for a different profile)
- 1 cup pitted cherries, fresh or canned (if using frozen, thaw and drain)
- 1 egg (vegan swap: 1 tbsp ground flax + 3 tbsp water, rested 5 minutes)
Notes: If using canned cherries, drain them well. Tossing cherries in a teaspoon of flour before folding helps prevent them from sinking to the bottom.
Step-by-step instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment if you like an easy lift-out.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
- In a separate bowl, beat the egg briefly, then whisk in the milk, vegetable oil, and vanilla until smooth.
- Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined — small streaks of flour are fine. Do not overmix.
- Fold in the cherries carefully so they don’t break up and color the batter.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes. Start checking at 45 minutes. A toothpick inserted in the center should come out clean or with just a few moist crumbs.
- Let the loaf cool in the pan for 10–15 minutes, then transfer to a rack. Cool completely before slicing for the best texture.
01Ingredients
Dry Ingredients
Wet Ingredients
Fruit
02Method
- Preparation
- Baking
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0 OF 8 DONE03Recipe notes
- 01Serve slices slightly warm with butter, cream cheese, or mascarpone. For brunch, plate it with whipped ricotta and drizzle with honey.
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Best ways to enjoy it
Serve slices slightly warm with butter, cream cheese, or mascarpone. For brunch, plate it with whipped ricotta and a drizzle of honey. A scoop of vanilla ice cream turns a slice into a dessert. Pair with coffee, black tea, or a light sparkling white grape juice. For a prettier finish, dust with powdered sugar or brush a simple glaze (powdered sugar + milk) over the top once the loaf is cool.
How to store & freeze
Room temperature: Keep the loaf wrapped in plastic wrap or in an airtight container for 2–3 days. Quick breads dry out fast, so avoid leaving it uncovered.
Refrigerator: Store covered for up to 5–7 days; bring slices to room temperature or warm gently before serving.
Freezing: Wrap whole or sliced loaf tightly in plastic wrap, then foil, and freeze up to 3 months. Thaw overnight in the fridge or on the counter for a few hours. Reheat slices in the microwave (10–20 seconds) or in a 300°F (150°C) oven for 8–12 minutes.
Food safety tip: because this loaf contains egg and milk, discard leftovers kept unrefrigerated for more than 2 hours in warm conditions.
Creative twists
- Almond-Cherry: Swap vanilla for 1/2 tsp almond extract and add 1/2 cup sliced almonds to the batter.
- Lemon Zest: Stir in 1–2 teaspoons lemon zest for brightness.
- Streusel Topping: Mix 1/4 cup brown sugar, 2 tbsp flour, 2 tbsp cold butter, and 1/4 tsp cinnamon; sprinkle on top before baking.
- Chocolate Cherry: Fold in 1/2 cup chocolate chips for a Black Forest-style loaf.
- Vegan/Gluten-Free: Use flax egg, plant milk, and a certified gluten-free blend. Add an extra tablespoon of liquid if the batter looks dry.
Your questions answered
Can I use frozen cherries?
Yes. Thaw and drain them very well, then pat dry. Toss them in a bit of flour to keep them from bleeding into the batter and sinking.
Can I use cherry pie filling or canned cherries in syrup?
Use canned cherries that are drained. Pie filling has added sugar and thickeners and can alter texture; if you use it, reduce added sugar and expect a denser loaf.
How long does it take to make (total time)?
Active prep is about 15–20 minutes. Bake time is 50–60 minutes. Plan roughly 1 hour 15 minutes including cooling.
Can I replace the oil with butter?
Yes. Use melted, slightly cooled butter for a richer flavor. Keep the same measurement (1/4 cup).
Why did my cherries sink to the bottom?
Likely because they were too wet or the batter was too thin. Toss cherries in flour and drain/ pat dry to help suspend them in the batter.
Conclusion
If you want a straightforward, crowd-pleasing quick bread that highlights seasonal cherries or puts canned fruit to good use, this recipe is a dependable choice. For more ideas, check out Cherry Bread with Cherry Glaze | Tastes of Lizzy T and my Easy Moist Maraschino Cherry Bread.
Baking
Baking
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