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Homemade Cherry Bread

A delightful quick bread that perfectly balances the sweet-tart flavor of cherries with a soft, tender crumb, making it a comforting treat for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 190
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Opt for a good-quality brand like King Arthur Flour for consistent results.
  • 1 cup sugar Granulated sugar works best, but brown sugar can be used for a hint of caramel flavor.
  • 1/2 teaspoon salt Enhances all the flavors.
  • 1 tablespoon baking powder Make sure it’s fresh for optimal rise.
Wet Ingredients
  • 1/2 cup unsalted butter, melted Use butter at room temperature for easier mixing.
  • 1 cup milk Whole milk is ideal for moisture, but any milk or substitute will do.
  • 2 large eggs Use them at room temperature for better incorporation.
  • 1 teaspoon vanilla extract Pure vanilla extract elevates the flavor.
Fruits
  • 1 1/2 cups fresh or frozen cherries, pitted and halved If using frozen, thaw and drain excess liquid.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a standard loaf pan with butter or cooking spray.
  2. In a large bowl, combine the flour, sugar, salt, and baking powder. Whisk until well blended and there are no lumps.
  3. In another bowl, whisk together the melted butter, milk, eggs, and vanilla extract until smooth.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Avoid over-mixing.
  5. Gently fold in the cherries, ensuring they’re evenly distributed throughout the batter.
  6. Pour the batter into the prepared loaf pan and smooth the top with your spatula.
  7. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Store your Homemade Cherry Bread wrapped in plastic wrap at room temperature for up to 2 days. It can be refrigerated for up to a week or frozen for up to 3 months.