Fresh or frozen cherries brighten this cherry quick bread which is made in less than an hour from start to finish. Bake with gluten free or traditional flour to make this easy cherry bread: both results are a special treat!
Simply the thought of a bowl of cherries can brighten your day. Yup, you are smiling already just thinking of a food memory with cherries as the star. Bright red and juicy, cherries are a happy food for sure.
What is a quick bread?
Quick bread are breads that are made with leaveners other than yeast (or sometimes eggs). Baking soda or baking powder are the ingredients that create the leavening or volume in this type of baking.
The quick bread needs no time to rise in the way a yeast bread would. It must be baked quickly (hence, its name!).
You are likely very familiar with some quick breads like banana bread, corn bread, scones, and most muffins. This cherry version of quick bread is a wonderful way to incorporate fruits into your baking.
Looking for more quick bread recipes? Try this strawberry bread , raspberry bread or this upside down banana bread. Or if you have a bit more time and want to develop a yeast bread, try gluten free cinnamon rolls, whole wheat pita bread, or heirloom tomato focaccia.
Can I bake with frozen berries?
Fresh cherries are a beautiful ingredient. Unfortunately they aren’t available fresh year round. You can easily bake with frozen berries in this quick bread.
The package of frozen cherries that I used stated that it was recommended to bake directly from frozen. Feel free to do just that.
I found success letting the cherries thaw for ten to fifteen minutes. Place them in a strainer over a bowl. You could even add the extra cherry juice back into the batter for more cherry flavor.
How to make a quick bread:
OK, no big surprise here but quick breads are not meant to take very long to make. The ingredients come together quickly.
- Mix the dry ingredients in one bowl (except the sugar)
- Beat the butter and sugar, add eggs, and other wet ingredients
- Combine the two and bake immediately.
Step by Step Photos for how to bake cherry bread:
Let’s through each step to make this easy cherry bread recipe
- Prepare the pan with parchment and baking spray.
2. Whisk the dry ingredients of flour (gluten free or traditional), baking powder, salt and nutmeg. You can use other spices such as cardamom if you wish.
3. Let the cherries thaw then toss with flour
4. Prepare the wet ingredients of butter and sugar, then eggs, vanilla and milk.
5. Fold the cherries into the batter.
6. Then pour the batter into the prepared pan and bake.
7. Bake until the top is a light golden brown. Let the gluten free cherry quick bread cool on a wire rack before slicing.
Quick and Easy Cherry Quick Bread
Quick breads are nice because they are the fast-food of the bread world. A short ingredient list and about an hour from start to finish in your kitchen is the promise of most quick breads.
This recipe for cherry quick bread hovers between a bread that could easily be a breakfast treat or a sweet bite perfect with a cup of tea. All day long you will enjoy this cherry quick bread. The recipe is adapted from King Arthur website.
- 1/2 cup (8 tablespoons, 4 ounces) butter, softened
- 1/2 granulated sugar
- 2 large eggs, beaten
- 1 tablespoon vanilla extract
- 1 cup milk
- 2 cups 1 to 1 Gluten Free Baking Flour plus 1 tablespoon, separated.
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1 cup (1/2 pound) fresh (**Or 10 ounces frozen) cherries
- Preheat the oven to 350 degrees F. Prepare a 9 inch loaf pan with parchment and baking spray.
- If using frozen cherries, let them thaw in a strainer for ten minutes. Toss with one tablespoon of gluten free flour. Set aside.
- Mix the dry ingredients of gluten free flour, salt, baking powder and nutmeg. Set aside.
- Beat the sugar and the butter until fluffy. Add the eggs one at a time. Add the vanilla and the milk.
- Gently fold the wet and dry ingredients together. Fold the cherries into the batter. Do not overmix.
Should you require a gluten free quick bread, please ensure that all ingredients are gluten free. If you are looking for a traditional recipe, please use 2 cups all purpose flour in place of the Gluten Free Flour.
Tossing the cherries with flour helps them not to sink to the bottom. The weight of whole cherries makes it likely that they will sink to the bottom. That is ok, the quick bread is still just right. Cutting the cherries in half or in quarters and then tossing in flour will give them a chance to be better dispersed.
Serving Size:1 slice
Amount Per Serving:Calories: 171 Total Fat: 8g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 64mg Sodium: 395mg Carbohydrates: 20g Fiber: 1g Sugar: 5g Protein: 5g
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Baking group: Twelve Loaves
I originally shared this post with the Twelve Loaves baking group. You may enjoy the recipes shared by the group which are listed below.
#TwelveLoaves is baking with CHERRIES in June so please join us with your muffins, quick breads, rolls, sweet bread treats and more. I had some frozen cherries ready for this baking challenge and went in the direction of a quick bread.
Oh the #TwelveLoaves group has been busy this month! Here is a fantastic assortment of cherry breads to inspire you!
- Cherry-Almond Focaccia from Lora of Cake Duchess
- Buns with Cherries and Beetroot wrapped in Bacon from Luisa of Rise of the Sourdough Preacher
- Cherry English Muffins from Karen of Karen’s Kitchen Stories
- Chocolate Cherry Hazelnut Muffins from Alice of Hip Foodie Mom
- Gluten Free Cherry Almond Muffins with Streusel Topping from Sherron of Simply Gourmet
- Cherry Cream Cheese Danish from Heather of girlichef
- Sweet Cherry Rolls with Almond Cream Cheese Glaze from Renee of Kudos Kitchen by Reneé
- Cherry Sweet Bread Twist from Stacy of Food Lust People Love
- Double Cherry Muffins from Liz of That Skinny Chick Can Bake
- Cherry Almond Sweet Rolls from Renee of Magnolia Days
- Dried Cherry and Mahlab Scones from Felice of All That’s Left Are the Crumbs
- Cherry Oatmeal Muffins from Kathya of Basic N Delicious
This post was originally published in March 2014 and was updated November 2018.