Maraschino cherry quick bread is a classic easy and moist quick bread with maraschino cherries and an almond glaze.
Maraschino Cherries & Quick Breads
Maraschino cherries are pitted cherries that have been macerated in a sugar syrup, dyed a vibrant red and then preserved in jars. These cherries were developed due to an over crop in the 1920’s. They quickly became a popular ingredient for baked goods, desserts and even cocktail drinks. This sweet cherry has remained a favorite in many baked goods for many decades.
Quick breads, like this maraschino cherry quick bread, became very popular when baking soda and baking powder were manufactured in the late 19th century to be used as a leavener, or a way to make baked goods rise instead of using time-consuming yeast. The name “quick bread” became adopted since these breads and other baked goods were not only quick to make, but were quick to rise. While we still use yeast in this day in age as a leavener, baking soda and baking powder remain the two most popular leaveners when baking.
Baking Soda vs. Baking Powder
What’s the difference between baking soda and baking powder? Even though they are both a leavener, they actually work differently. Baking soda is a base and requires an acid to rise, while baking powder only requires a liquid to rise. This is because baking powder actually contains the base baking soda, plus another acid such as cream of tartar (so it essentially contains both an acid and base). Many old-fashioned recipes will call for “double acting” baking powder, which really is modern day baking powder that is double activated: once when mixed with a liquid and then again while baking since it contains baking soda.
About this Recipe
This Maraschino Cherry Quick Bread recipe is adapted from an old recipe book from my best friend’s Grandma that dates to 1959. I had to make several updates to the recipe, since the original stated to use a “10¢” jar of maraschino cherries and the only directions that were included for this recipe were to “bake in a loaf pan or cans.” Older recipes that were considered easy or simple for a home baker often contained very few or sometimes no direction at all.
The original recipe called for lard, which was common for many Midwestern recipes at that time. Rather than using shortening, using cooking oil as the fat resulted in a more moist crumb when I updated it, as it binds better with the flour in the batter. The maraschino cherries should be chopped finely so that every bite of bread has a taste of cherry. The addition of almond extract is a classic combination that compliments the cherry flavor in both the bread and the glaze. As with all quick breads, do not over mix the batter or it will become tough or dry; mix only until combined.
Made this recipe? Comment or rate below or @thetimelessbaker on Instagram or Pinterest!
Maraschino Cherry Quick Bread
Equipment
- 8 1/2" x 4 1/2 "loaf pan
- parchment paper
- mixing bowls of various sizes
Ingredients
- 1/2 cup cooking oil
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp almond extract, divided
- 2 cups all-purpose
- 1/2 tsp salt
- 1 tsp baking powder
- 1- 12 oz jar maraschino cherries without stems, chopped and 1/2 cup of maraschino cherry juice reserved
- 1 cup powdered sugar
Instructions
For the Bread
- Preheat oven to 350°F. Cut parchment paper to fit loaf pan, place in bottom of loaf pan and grease pan generously.
- In large mixing bowl combine oil and sugar.
- Whisk in eggs and 1 teaspoon almond extract.
- Sift or whisk flour, salt and baking powder in smaller mixing bowl.
- Gently stir flour mixture into wet ingredients; stir only until just combined.
- Stir in 1/2 cup reserved maraschino cherry juice and chopped maraschino cherries. Do not overmix.
- Pour into prepared loaf pan and bake at 350°F for 50-55 minutes, or until a toothpick placed in center of bread comes out mostly clean.
- Allow to cool in loaf pan 10-15 minutes before turning loaf out onto a wire rack. When cooled completely, remove parchment paper from bottom and glaze loaf.
For the Glaze
- Place powdered sugar in small mixing bowl.
- Add 1 teaspoon of almond extract and enough water, 1 teaspoon at a time until you reach desired consistency.
- Drizzle over loaf and allow to set prior to slicing for serving.
Notes
- Do not overmix the batter
- Store in airtight container for up to 72 hours
- Bread freezes well unglazed and sealed in an airtight container for up to 3 months