Best Maraschino Cherry Quick Bread Recipes

EASY CHERRY BREAD RECIPE

Steps:

• Preheat the oven to 350ºF. Spray a 9"x5" loaf pan with cooking spray, or grease with shortening, then dust with flour.
• In a medium bowl, stir together the sugar, milk, oil, egg and almond extract.
• In a separate bowl, combine the flour, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
• Drain the maraschino cherries, reserving the juice for the glaze. Coarsely chop the cherries in a food processor or with a knife. Gently fold the cherries into the batter.
• Pour the bread batter into the prepared pan. Bake for 50-55 minutes***. A toothpick inserted in the center of the bread should come out clean. Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.
• To make the glaze, combine the powdered sugar, melted butter, cherry juice and almond extract in a small bowl. Whisk until it is smooth.
• Once the bread is cool, spread the glaze on top of the bread. If you spread the glaze on while the bread is still warm, it will melt and run off.
• Slice and serve. Store any leftovers at room temperature in an airtight container. The bread freezes well, too.

CHERRY/ALMOND QUICK BREAD

Steps:

• In a large bowl, cream sugar and butter. Add eggs, one at a time, beating well after each addition. Blend in extract. Combine dry ingredients; blend into creamed mixture alternately with the buttermilk. Stir in almonds and cherries. Pour into a greased and floured 9x5-in. loaf pan. Bake at 350° for about 70 minutes or until loaf tests done. Remove from pan and cool on a wire rack.

MARASCHINO CHERRY NUT BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
• Combine sugar, shortening, eggs, and salt in a large bowl; beat with an electric mixer until well combined.
• Mix flour and baking powder together in a medium bowl. Add flour mixture to shortening mixture in 2 or 3 batches, alternating with maraschino cherry juice, mixing batter well after each addition.
• Cut each cherry into 4 pieces; stir into batter with pecans. Spoon mixture into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes. Run a table knife around the edges to loosen and invert loaf onto a wire rack. Let cool completely.

MARASCHINO CHERRY QUICK BREAD

Steps:

• Preheat oven to 350 degrees.
• Grease and flour 4 mini loaf pans (6 x 3 x 2).
• Drain cherry syrup into measuring cup.
• Add enough milk to measure 1 cup.
• Set cherries aside.
• In a large bowl, on low speed, beat flour, brown sugar, cherry milk, butter, eggs, baking powder and salt for 2 minutes or until just blended.
• Stir in nuts and cherries.
• Pour evenly into loaf pans.
• Bake for 45 minutes or until pick in center comes out clean.
• Cool in pans on racks for 10 minutes.
• Remove from pans and cool completely.
• Wrap in plastic wrap or foil and refrigerate overnight for best flavor and easier slicing.

CHERRY NUT BREAD

Steps:

• Sift flour, soda and salt together.
• In lg mixing bowl, cream butter and sugar until fluffy.
• Add eggs, beat well.
• Alternately add flour and buttermilk, blending well.
• Add vanilla, nuts, and cherries.
• Pour batter into a greased and floured 9inch loaf pan.
• Bake at 350* for 60-70 minutes, until pick comes out clean.
• Cool in pan for 10 minutes; remove and cool on wire rack.

MARASCHINO CHERRY ALMOND BREAD

Steps:

• Drain cherries, reserving juice; add enough water to juice to measure 1/2 cup.
• Cut cherries into quarters; blot dry and set aside.
• In a big bowl, cream the butter and sugar until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Beat in vanilla.
• Combine flour, baking powder and salt in another bowl; gradually add to creamed mixture alternatly with reserved juice.
• Fold in the cherries and almonds.
• Pour into a greased 9 x 5 inch loaf pan.
• Bake in a preheated 350° oven for 50-60 minutes or until a pick comes out clean.
• Cool for 10 minutes before removing from pan to a wire rack to cool completely.
• In a small bowl, combine almond butter ingredients; serve with bread.

MARASCHINO CHERRY ALMOND BREAD

Steps:

• Drain cherries, reserving juice; add enough water to juice to measure 1/2 cup. Cut cherries into quarters; blot dry and set aside. , In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with reserved juice. Fold in cherries and almonds., Pour into a greased 9x5-in. loaf pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , In a small bowl, combine the almond butter ingredients. Serve with bread.