Moist Cherry Bread with Cherry-Almond Glaze

Last night my daughter, Lindsey, sent me a pin for a Cherry Bread that she thought might be good to serve at her Book Group meeting on Sunday evening.  I thought it looked good and decided to take it on a "test drive" today.   Averie at Averie Cooks aid that she was trying to recreate the cherry bread from her childhood...one that her grandmother made.  She and her mother put their heads together and came up with a pretty good recipe.

Lindsey was excited that the bread was "retro"....it came from a 1948 cookbook.  I wonder if I should tell her that I have a few cookbooks that were published then even though they date before me!  What makes a cake "retro"...it is probably the shortening that is an ingredient in my Betty Crocker Cookbook or maybe it was the maraschino cherries and juice?  It really makes no difference...retro or modern...the cake is moist and delicious!

My daughter's directions were to not skimp on the glaze...I am thinking what she really wanted was a nice layer of cherry-almond frosting!  I will save that for Sunday!

Moist Cherry Bread 

with Cherry-Almond Glaze

adapted from Averie Cooks

1 jar (10 oz.) Maraschino Cherries, juice reserved
1 3/4 cup all-purpose flour
1 cup granulated sugar
2 tsp baking powder
a pinch of salt
2 large eggs, room temperature
1/2 cup canola oil
1/4 cup reserved cherry juice (Reserve the remaining 1/4 cup for the glaze.)
1/2 cup sour cream
1 tsp almond extract
1 tsp vanilla extract

Cherry Almond Glaze
1 1/2 cup confectioner's sugar ( plus more to adjust to a consistency you prefer)
1/4 cup reserved cherry juice
1 tsp almond extract

Preheat oven:  350° F.

Grease a 9 X 5 loaf pan with butter and dust with flour.

Place a strainer over a measuring cup and strain the juice from the cherries.  Reserve the juice.  Place the cherries on a cutting board and roughly chop.  Set aside.

In a medium mixing bowl, place the flour, sugar, baking powder and salt.  Whisk to mix.

In the mixer bowl add the eggs, canola oil, sour cream, cherry juice, vanilla, and almond extracts.  Mix on medium speed until blended.  With the mixer on low, add the dry ingredients a little at a time, mixing completely before each addition.

Sprinkle a little flour over the cherries (This keeps them from sinking to the bottom of the pan). Reserve 5-7 pieces of cherry for the top and fold the remaining cherries into the batter.

Pour the batter evenly into the prepared pan.  Place the reserved cherry pieces on the top.

Bake the bread in the preheated oven for 50-60 minutes.  Check the bread at 50 minutes.  It the tester does not come out clean allow the bread to continue baking.  (Baking times vary by oven...so be certain to keep an eye on it!)  When done, set the pan on a rack to cool for 10 minutes then loosen the bread and turn it out onto the rack to cook completely.

Cherry-Almond Glaze
Whisk the confectioner's sugar, almond extract and cherry juice in the mixer (or by hand) until smooth.  Add additional confectioner sugar until the glaze is at the desired consistency.

Note:
If you prefer a snack cake, bake in an 8-inch square pan, just adjust the baking time.

If you prefer a "layer" of frosting, I would recommend that you make a  cherry-almond flavored buttercream.

Cherry-Almond Buttercream Frosting
1/2 stick butter
2 cups confectioner's sugar
4 Tbsp Maraschino Cherry juice
1 tsp almond extract

In the mixer, beat the butter until light and fluffy.  Add the cherry juice and almond extract.  With the mixer on low, slowly add the confectioner's sugar until you reach the desired consistency.

Whether you are hosting a Book Group, dreaming of pink and red for Valentine's Day or just thinking of George Washington and the cherry tree, this cake is quick, easy, moist and tasty!

I am sharing today at Full Plate Thursday hosted by Miz Helen's Country Cottage and Foodie Friday hosted by Michael at Rattlebridge Farm.