Maraschino Cherry Quick Bread
A classic easy and moist quick bread with maraschino cherries and an almond glaze.
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
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