This maraschino cherry loaf is soft, moist, and bursting with sweet cherry flavor in every bite.
The almond-vanilla notes make it extra fragrant, and the pink cherry glaze adds a beautiful finishing touch.
It’s perfect for spring gatherings, afternoon tea, or as a giftable homemade treat.
Why You’ll Love This Recipe
The loaf is tender and moist with a rich cherry-almond flavor.
It’s easy to make with simple pantry ingredients.
The cherry glaze gives it a bakery-style look and taste.
It stays fresh and flavorful for days.
What You’ll Need (Ingredient Highlights)
Maraschino cherries add sweetness, vibrant color, and a nostalgic flavor.
Almond extract pairs beautifully with cherries for a fragrant finish.
A mix of oil and milk keeps the loaf moist and soft.
The cherry juice in the glaze adds a natural pink hue and extra flavor.
Pro Tips Before You Start
Pat the cherries dry before folding them into the batter to prevent excess moisture.
Cut the cherries into halves or quarters for even distribution.
Check for doneness with a toothpick — it should come out clean or with a few crumbs.
Let the loaf cool before glazing so the glaze sets nicely.
How to Make Maraschino Cherry Loaf
Step 1 – Preheat and prepare the pan
Preheat the oven to 350°F (175°C).
Grease a loaf pan with cooking spray and set aside.
Step 2 – Mix the wet ingredients
In a stand mixer, combine sugar, milk, oil, egg, vanilla extract, and almond extract.
Mix until smooth.
Step 3 – Combine the dry ingredients
In a separate bowl, whisk together flour, baking powder, and salt.
Step 4 – Bring the batter together
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Step 5 – Add the cherries
Fold in the halved maraschino cherries gently with a spatula.
Step 6 – Bake the loaf
Pour the batter into the prepared pan and bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.
Step 7 – Cool the loaf
Place the loaf on a wire rack and let it cool for 20 minutes before removing from the pan.
Step 8 – Make the glaze
In a bowl, whisk together powdered sugar, almond extract, vanilla extract, melted butter, and maraschino cherry juice until smooth.
Step 9 – Glaze and serve
Drizzle the glaze over the cooled loaf, let it set, then slice and enjoy.
What to Serve Them With
Pair with coffee or tea for a delightful afternoon treat.
Serve alongside fresh fruit for a light dessert plate.
Enjoy with whipped cream or vanilla ice cream for extra indulgence.
Variations / Substitutions
Swap almond extract for lemon extract for a citrus twist.
Add white chocolate chips for extra sweetness.
Make mini loaves instead of one large loaf for gifting.
Storage & Leftovers
Store in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 5 days; bring to room temperature before serving.
Freeze (unglazed) for up to 2 months, then thaw and glaze before serving.
FAQs
Can I use fresh cherries instead of maraschino?
Yes, but the flavor and color will be different, and you may need to adjust sweetness.
How do I prevent the cherries from sinking?
Toss them lightly in flour before folding into the batter.
Can I make this loaf gluten-free?
Yes, use a 1:1 gluten-free flour blend.
Can I double the recipe?
Absolutely — just use two loaf pans.
Does the glaze harden?
Yes, once the loaf sits for 20–30 minutes, the glaze will set.
Can I skip the glaze?
Yes, but it adds extra flavor and visual appeal.
Final Thoughts
This maraschino cherry loaf is as beautiful as it is delicious.
The moist crumb, sweet cherries, and almond-kissed glaze make it a treat worth savoring.
Maraschino Cherry Bread
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan.
- In a large bowl, whisk together sugar, milk, oil, egg, vanilla, and almond extract.
- In another bowl, whisk flour, baking powder, and salt.
- Add dry ingredients to wet and mix until just combined.
- Fold in the maraschino cherries.
- Pour batter into the prepared pan.
- Bake for 55–60 minutes, or until a toothpick comes out clean.
- See full steps with tips & photos → https://theboatshedcafe.com/maraschino-cherry-bread/
Notes
- Drain cherries well to avoid adding excess liquid to the batter.
- For a finer texture, chop cherries instead of halving.
- Bread tastes even better the next day after the flavors meld together.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.