Moist & Flavorful Cherry Quick Bread
A soft, moist cherry bread topped with a buttery crumb for the perfect balance of sweetness and texture. Easy to make with fresh, frozen, or even dried cherries, this quick bread is ideal for breakfast, snacking, or dessert.
Equipment
- 1 large mixing bowl
- 1 Medium Mixing Bowl
- 1 Whisk or Fork
- 1 Wooden Spoon or Spatula
- 1 9-inch loaf pan (greased and floured)
- Measuring Cups and Spoons
- Wire cooling rack
Ingredients
- 2 ½ cups all-purpose flour
- 1 ¼ cups granulated sugar
- 1 ½ teaspoons baking powder
- 1 pinch salt
- 1 cup cold butter cut into small cubes
- ¾ cup milk 2% recommended
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 –2 cups cherries pitted and halved
Instructions
- Prepare the Baking Pan: Start by preheating your oven to 375°F (190°C) so it reaches the right temperature by the time your batter is ready. While the oven warms, grease a 9-inch loaf pan generously with butter or non-stick spray, then dust it lightly with flour. This step ensures your bread releases easily once baked, keeping its shape and crumb topping intact.
- Mix the Dry Ingredients: In a large mixing bowl, combine 2 ½ cups of all-purpose flour, 1 ¼ cups of sugar, 1 ½ teaspoons of baking powder, and a pinch of salt. Whisk them together thoroughly. This evenly distributes the baking powder and salt while aerating the flour, which helps your bread rise properly and have a uniform texture.
- Incorporate the Butter into the Flour: Add the cold butter cubes into the flour mixture. Using a pastry cutter, fork, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs. This process is crucial because the little pockets of butter will melt during baking, creating a tender and soft crumb. At this stage, measure out about ¾ cup of this crumbly mixture and set it aside in a small bowl—this will later be your delicious crumb topping.
- Blend the Wet Ingredients: In a medium-sized bowl, whisk together ¾ cup of milk, 2 large eggs, and 1 teaspoon of vanilla extract until the mixture is smooth and well combined. Whisking helps to break down the eggs and ensures the vanilla is evenly distributed, giving your bread a pleasant flavor throughout.
- Combine Wet and Dry Mixtures: Pour the whisked wet ingredients into the large bowl with the flour and butter mixture. Using a wooden spoon or spatula, gently fold the ingredients together. The batter should come together but remain slightly lumpy—avoid overmixing, as this can develop excess gluten in the flour, leading to a tougher bread. The key here is a light hand for a soft, tender loaf.
- Prepare and Fold in the Cherries: Before adding the cherries, lightly toss them with 1–2 teaspoons of flour in a small bowl. This prevents them from sinking to the bottom of the loaf while baking. Carefully fold 1–2 cups of pitted, halved cherries into the batter, ensuring they are evenly distributed without over-stirring. You should see the beautiful red specks of cherries throughout the mixture.
- Transfer Batter and Add Crumb Topping: Spoon the prepared batter into your greased loaf pan, spreading it out evenly with a spatula to ensure a flat surface. Take the reserved crumb mixture from earlier and sprinkle it generously over the top of the batter. This topping will bake into a golden, buttery crust that adds an extra layer of texture and flavor.
- Bake the Cherry Bread: Place the loaf pan in the preheated oven and bake for 50–60 minutes. To check for doneness, insert a toothpick into the center of the bread—if it comes out clean or with just a few moist crumbs, your bread is ready. If the top begins to brown too quickly, loosely tent the pan with foil to prevent over-browning while the inside finishes baking.
- Cool the Bread Properly: Once baked, remove the pan from the oven and allow the bread to cool inside the loaf pan for 10–15 minutes. This helps the structure set and makes it easier to remove without breaking. After this resting time, carefully lift the bread from the pan and place it on a wire cooling rack. Let it cool completely before slicing, as cutting too soon can cause the loaf to crumble.
- Slice, Serve, and Enjoy: Once cooled, slice the cherry bread with a sharp serrated knife. Each slice will reveal a tender, moist crumb studded with juicy cherries and topped with a buttery crumble. Serve it plain with a cup of tea or coffee, spread with butter, or enjoy as a sweet snack or dessert.
Notes
- For the best flavor, use ripe, sweet cherries if they’re in season. Tart varieties work too, but you may want to slightly increase the sugar.
- Tossing cherries with flour keeps them from sinking and ensures even distribution in the loaf.
- Do not overmix the batter—this is a quick bread, and too much mixing can make it dense.
- If using frozen cherries, thaw, drain, and pat them dry before folding into the batter to avoid excess moisture.
- The crumb topping adds a delightful crunch, but you can skip it for a lighter version.