Dreamy Cherry Almond Loaf

Fluffy Cherry-Almond Loaf with a Blushing Pink Drizzle is what I throw together when I need a vibrant, fun treat for brunch or to make everyone at home smile. Cherries tuck into every piece—some peek out on top—and a sweet, fruity icing goes on at the end for an extra pop of color. It just feels cheerful, and honestly, seeing that bright pink always lifts the mood.

This started as something fun for my sister's birthday breakfast, but now we whip it up every spring holiday and can't imagine the table without it.

Vibrant Ingredients

• Maraschino cherries: go for the brightest red ones packed in syrup — they’ll give the loaf its vivid look and flavor
• All-purpose flour: gives everything its light texture, sift it if you want the bread extra soft
• Granulated sugar: adds sweetness and moisture, use fresh sugar for best results
• Baking powder: makes the bread puff up, so double-check it’s fresh for a nice rise
• Salt: wakes up the flavors and takes off a bit of the sweetness
• Large eggs: help the loaf hold together and stay rich, fresh eggs work best
• Canola or vegetable oil: keeps it moist and super tender, just use something with little flavor
• Cherry juice: drained from the cherry jar, boosts pink color and fruitiness
• Almond extract: brings that classic bakery smell and gives a subtle nutty taste
• Vanilla extract: smooths everything out with cozy vanilla notes
• Confectioners sugar: key for the icing, dissolves easily and makes it perfectly sweet and smooth

Simple How-To

Get the Pans Ready:

Fire up your oven to 350F. Coat two loaf pans with flour spray or grease then flour every inch. You'll thank yourself later.

Chop the Cherries:

Scoop out the cherries and give them a rough chop. Sprinkle them with two tablespoons flour and toss them around. This helps keep them spread throughout the bread.

Dry Mix Time:

Grab a big bowl. Whisk flour (one and three-quarters cups), sugar, baking powder, and a bit of salt so everything’s distributed.

Wet Stuff Mix:

In a smaller bowl or big measuring cup, stir together the eggs, oil, all but a splash of cherry juice, vanilla, and almond extract. You’ll want this nice and smooth.

Stir It All Together:

Pour the wet mix into the dry stuff and stir until you get a thick, almost sticky batter. Stop as soon as it’s combined so it stays tender.

Fold in Cherries:

Dump in the floured cherry bits, folding just until they’re all tucked in. Save some for the top if you like.

Batter in Pans:

Split the batter evenly between pans. Smooth the surface. Press some extra cherry bits on top for a pretty finish.

Time to Bake:

Bake for about forty minutes. The loaf should be domed, slightly bouncy, and a toothpick should come out clean with maybe a crumb or two. Don’t overdo it or the bread dries out.

Cooling Down:

Sit the hot pans on a rack for fifteen minutes. Carefully tip out the bread and let it finish cooling on the rack so the bottoms don’t get mushy.

Mix The Icing:

While you wait, whisk that reserved cherry juice with almond extract and a cup or so of confectioners sugar. Add extra sugar till it’s shiny and pourable.

Top with Icing:

Spoon or spread the glaze on after the bread is cool. For an extra kick, drizzle more on individual slices when serving.

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I adore maraschino cherries. They brighten up every bite and take me right back to my grandma’s cherry-chip cakes from childhood birthdays. One time, my niece and I made tiny loaves, ended up with pink fingers from the juice, and couldn’t stop giggling. Sticky hands, happy memories.

Keep it Fresh

Store this loaf in a tightly closed container on the counter, and it’ll be just right for about five days. For longer storage, tightly wrap up the un-iced bread and freeze—should last up to six months. Always wait to ice the bread until shortly before serving so it stays glossy.

Swap What You Like

Light olive oil works if you don’t have canola. Want a fiber boost? Use half white whole wheat flour. Try some dried cherries with the maraschino ones, or toss in chopped toasted almonds for little nutty bites.

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Ways to Enjoy

Cut thick slices and pour some coffee—it’s an easy breakfast or brunch star. Toast and butter a piece for a sweet snack that hits the spot with my family. On holidays, make it dessert with a scoop of ice cream or a cloud of whipped cream.

How Cherry Bread Became a Classic

This old-school treat pops up in American kitchens around Valentine’s, Easter, and baby showers. Maraschino cherries add a dash of color and a happy vibe—just like the baked goods grandparents served up. A modern pink glaze keeps things eye-catching and tasty.

Common Recipe Questions

→ What's the trick to stopping cherries from dropping to the bottom?

Dust chopped maraschino cherries in a spoonful of flour before mixing into the batter. That’ll help them stay put and not all sink.

→ Can I swap in fresh cherries for maraschino ones?

You sure can, especially during cherry season. Just pit them, chop up, and fold in. Keep in mind, the flavor and look will be more subtle.

→ How can I tell my loaf's totally baked through?

Look for a puffed top that feels bouncy. Stick a toothpick in the middle—it should come out clean or with just a crumb or two sticking to it.

→ Is it okay to make this ahead and store in the freezer?

Absolutely. Let the bread cool first, wrap it up tight, and freeze for half a year. Wait to add glaze till you thaw it for that fresh look.

→ Any fun twists or flavor swaps you’d recommend?

Try tossing in some toasted almonds or use orange zest if you’re craving a pop of citrus. You could even bake this as muffins for grab-and-go treats.