Cherry Bread
Preparation Time: 15 min
Cooking Time: 1 hour
Serves one 9x5" loaf
INGREDIENTS
For the cherry bread: - 2 cups (250 g) all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 egg
- 3/4 cup (150 g) granulated sugar
- 1/3 cup (80 g) vegetable oil
- 1/2 cup (120 g) plain greek yogurt
- 1/2 cup (120 g) milk
- 1 tsp orange zest
- 3 jars Reese Maraschino Cherries, drained, de-stemmed and chopped (about 370g)
- 3/4 cup (90 g) powdered sugar
- 1 1/2 tbsp melted butter
- 4 tsp reserved Reese Maraschino Cherry juice
- 2 tbsp heavy cream
DESCRIPTION
A simple quick bread with maraschino cherries in every bite. It can be served as a snack cake or even a breakfast treat. Perfect for any occasion, especially Valentine’s Day!
DIRECTIONS
1. Preheat the oven to 350°F and line a 9×5” loaf pan with parchment paper.
2. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a large measuring cup or another bowl, whisk together the egg, vegetable oil, yogurt, milk, and oranges zest until smooth.
4. Drain the liquid from the cherries, reserving some for the glaze. Remove the stems and roughly chop the cherries. You should have about 370 g chopped cherries. Set them aside.
5. Add the liquid ingredients into the bowl with the dry ingredients and whisk until a thick batter forms and no flour streaks remain. Gently fold in the chopped cherries until evenly distributed.
6. Transfer the batter to the prepared loaf pan and bake for 55-60 minutes, until a knife or toothpick inserted into the center comes out clean. Let cool completely in the pan and then invert onto a cooling rack.
7. To make the glaze: Place powdered sugar in a medium bowl. Add the melted butter, reserved cherry liquid, and heavy cream and whisk until smooth. Pour over the cooled loaf cake and let rest for 5-10 minutes to set.
2. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a large measuring cup or another bowl, whisk together the egg, vegetable oil, yogurt, milk, and oranges zest until smooth.
4. Drain the liquid from the cherries, reserving some for the glaze. Remove the stems and roughly chop the cherries. You should have about 370 g chopped cherries. Set them aside.
5. Add the liquid ingredients into the bowl with the dry ingredients and whisk until a thick batter forms and no flour streaks remain. Gently fold in the chopped cherries until evenly distributed.
6. Transfer the batter to the prepared loaf pan and bake for 55-60 minutes, until a knife or toothpick inserted into the center comes out clean. Let cool completely in the pan and then invert onto a cooling rack.
7. To make the glaze: Place powdered sugar in a medium bowl. Add the melted butter, reserved cherry liquid, and heavy cream and whisk until smooth. Pour over the cooled loaf cake and let rest for 5-10 minutes to set.