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close up of a slice of cherry bread on a rack.
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5 from 2 votes

Cherry Bread (Easy Cherry Quick Bread)

This easy cherry bread is a moist one-bowl loaf cake made with fresh, frozen, or canned cherries. Perfect for any time of day!
Prep Time15 minutes
Cook Time1 hour
Course: Bread, Cakes
Cuisine: American
Servings: 10 slices
Calories: 300kcal
Author: Adina

Equipment

Ingredients

  • 1¾ cups cherries fresh, frozen, or canned (pitted), Note 1
  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 pinch of salt
  • 1 cups granulated sugar
  • 3 eggs large room temperature
  • ½ cup oil neutral-tasting like canola oil, Note 2
  • ½ cup sparkling water Note 3
  • 1 teaspoon vanilla extract
  • confectioners' sugar
US - EU

Instructions

  • Preheat the oven to 375°F/ 180°C. Grease and flour the cake pan.
  • Cherries: Pit fresh cherries. Defrost and pat dry frozen ones or drain and pat dry canned ones.
    1¾ cups cherries
  • Batter: Place all the other ingredients (except the cherries and confectioners' sugar) in a large bowl. Mix well for about 1 minute with an electric mixer.
    2 cups all-purpose flour + 1 ½ teaspoons baking powder + 1 pinch of salt + 1 cups granulated sugar + 3 eggs large + ½ cup oil + ½ cup sparkling water + 1 teaspoon vanilla extract
  • Pour the batter into the prepared tin. Place the cherries on top.
  • Bake for 55-60 minutes or until a toothpick inserted in the middle of the cherry bread comes out clean. Check after 40-45 minutes; if the top of the bread seems too dark already, cover it loosely with aluminum foil.
  • Cool the loaf cake in the tin for about 15 minutes, remove it carefully, and let it cool on a wire rack. Dust with confectioners' sugar before serving.
  • Optional glaze: Mix ¾ cup/ 75 g icing sugar with 3-4 teaspoons lemon juice or cherry juice (if using canned cherries, use some of that juice). The glaze should be thick yet slightly pourable. Pour over the cherry bread and let it set shortly.

Notes

  1. Measurements: Use a digital kitchen scale; it guarantees the best results.
  2. Cherries: Weigh the cherries after pitting. If frozen, defrost them and pat them dry with kitchen towels. If canned, drain them and pat them dry as well. If using canned cherries, save a little canning juice to make a cherry glaze if you like (optional).
  3. Don’t substitute the oil with butter; it will not work 1:1. Don’t use olive oil; it has to be something that’s neutral tasting.
  4. Don’t replace sparkling water with plain water; sparkling water will cause the bread to rise nicely and get fluffy.

Nutrition

Serving: 1slice | Calories: 300kcal | Carbohydrates: 43g | Protein: 5g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.05g | Cholesterol: 49mg | Sodium: 90mg | Potassium: 102mg | Fiber: 1g | Sugar: 23g | Vitamin A: 87IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 2mg