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sliced loaf of bread studded with cherries and sprinkle with icing sugar.
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4.50 from 2 votes

The Easiest Cherry Bread

A moist quick cherry bread recipe perfect for any time of the day. A one-bowl bread or loaf cake recipe that can be made with fresh, frozen, or canned cherries.
Prep Time15 minutes
Cook Time1 hour
Course: Bread, Cakes
Cuisine: American
Servings: 10
Calories: 300kcal
Author: Adina

Equipment

Ingredients

  • 250 g cherries fresh, frozen, or canned 9 oz/ 1 ¾ cups (pitted), Note 1
  • 250 g all-purpose flour 9 oz/ 2 cups
  • 1 ½ teaspoons baking powder
  • 1 pinch of salt
  • 200 g granulated sugar 7 oz/ 1 cup
  • 3 eggs large room temperature
  • 115 ml oil neutral-tasting like canola oil 3.8 fl.oz/ ½ cup, Note 2
  • 115 ml sparkling water 3.8 fl.oz/ ½ cup, Note 3
  • 1 teaspoon vanilla extract
  • icing sugar

Instructions

  • Preheat the oven to 180°C/ 375°F. Grease and flour the cake pan.
  • Cherries: Pit fresh cherries. Defrost and pat dry frozen ones or drain and pat dry canned ones.
  • Batter: Place all the other ingredients (except the cherries) in a large bowl. Mix well for about 1 minute with an electric mixer.
  • 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 cool on a wire rack. Dust with icing sugar before serving.
  • Optional glaze: Mix 75 g/ ¾ cup/ 2 ½ oz 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 set shortly.

Notes

  1. Use a digital kitchen scale; it guarantees for best results (Amazon affiliate link).
  2. 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 it 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