Bob Evans Cherry Bread Recipe

Introduction

Bob Evans Cherry Bread is a delightful treat bursting with maraschino cherries and a tender crumb. This sweet loaf is perfect for breakfast or an anytime snack, topped with a luscious cherry glaze that adds a glossy finish and extra flavor.

Ingredients

• 16 ounces maraschino cherries (about 40 cherries), drained and patted dry
• 2 cups all-purpose flour, divided
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 2 large eggs
• ½ cup buttermilk (see notes for dairy-free alternatives)
• ½ cup vegetable oil
• 1 teaspoon cherry flavoring (Lorann Oils baking emulsion recommended)
• 1 teaspoon vanilla extract
• ¼ cup maraschino cherry juice (reserved from cherry jar)
• Glaze:
  • 1 cup confectioners sugar
  • 1 tablespoon corn syrup
  • 3 tablespoons maraschino cherry juice (see notes for shipping alternative)

Instructions

1. Step 1: Preheat the oven to 350 degrees F. Grease and flour a 9″ x 5″ loaf pan or four 3″ x 5″ mini loaf pans.
2. Step 2: Drain the jar of maraschino cherries, reserving the liquid. Pat the cherries dry with a paper towel, then chop into quarters or smaller pieces. Pat dry again to remove excess moisture.
3. Step 3: Place the chopped, dried cherries in a small bowl and toss with ¼ cup of the flour. Set aside.
4. Step 4: In a medium bowl, whisk together the remaining 1¾ cups flour, sugar, and baking powder.
5. Step 5: In a large mixing bowl, whisk the eggs, buttermilk, vegetable oil, cherry flavoring, vanilla extract, and reserved cherry juice until smooth.
6. Step 6: Add the liquid mixture to the dry ingredients and gently fold until just combined. Then fold in the coated cherries evenly.
7. Step 7: Pour the batter into the prepared loaf pan or divide evenly among mini loaf pans (about ¾ cup each).
8. Step 8: Bake the large loaf for 60–70 minutes or mini loaves for 35 minutes. A toothpick inserted into the center should come out clean or with a few crumbs. To prevent over-browning, tent the large loaf with foil after 45 minutes or mini loaves after 20 minutes.
9. Step 9: Remove from oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
10. Step 10: To make the glaze, combine confectioners sugar, corn syrup, and cherry juice in a small bowl and stir until smooth.
11. Step 11: Once the bread is completely cool, place it on a wire rack over wax paper. Pour glaze over the loaf and let it firm before slicing and serving.

Tips & Variations

• For a dairy-free buttermilk alternative, mix ½ cup unsweetened dairy-free milk with 1 teaspoon lemon juice or vinegar; let sit 5 minutes before using.
• Use frozen chopped cherries if you prefer; just thaw and pat dry before adding.
• Add a handful of chopped nuts like walnuts or pecans for extra crunch.

Storage

Store the unglazed cherry bread wrapped in plastic wrap at room temperature for up to 5 days. After glazing, wrap leftover bread first in wax paper then plastic wrap. The glaze may become liquidy after a day but still tastes delicious. Reheat slices gently in a toaster or microwave for best flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cherries instead of maraschino cherries?

Yes, fresh cherries can be used, but they should be pitted, chopped, and well dried to prevent excess moisture in the batter. Maraschino cherries provide a sweeter, more intense cherry flavor with added color.

What if I don’t have cherry flavoring?

If you don’t have cherry flavoring, you can omit it or substitute with an extra ½ teaspoon of vanilla extract, but the cherry flavor won’t be as pronounced.

Bob Evans Cherry Bread Recipe

Print Recipe

★★★★★

4.8 from 437 reviews

This Bob Evans Cherry Bread is a moist, flavorful quick bread loaded with maraschino cherries and infused with cherry flavoring and vanilla. The bread is topped with a sweet cherry glaze, making it a delightful treat perfect for breakfast, brunch, or dessert. The recipe yields a classic loaf with tender crumb and vibrant cherry notes, combining a tender texture with a glossy, fruity finish.

• Author: Lisa
• Prep Time: 20 minutes
• Cook Time: 60-70 minutes (loaf) or 35 minutes (mini loaves)
• Total Time: 1 hour 20 minutes (loaf) or 55 minutes (mini loaves)
• Yield: 1 large 9″ x 5″ loaf or 4 mini loaves 1x
• Category: Quick Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Loaf

• 16 ounces maraschino cherries (about 40 cherries), drained and patted dry
• 2 cups all purpose flour, divided
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 2 large eggs
• ½ cup buttermilk (see notes for dairy free alternatives)
• ½ cup vegetable oil
• 1 teaspoon cherry flavoring (Lorann Oils baking emulsion recommended)
• 1 teaspoon vanilla extract
• ¼ cup maraschino cherry juice (reserved from cherry jar)

Glaze

• 1 cup confectioners sugar
• 1 tablespoon corn syrup
• 3 tablespoons maraschino cherry juice (see notes for shipping alternative)

Instructions

1. Prepare the pan: Preheat the oven to 350 degrees F. Grease and flour a 9″ x 5″ loaf pan or prepare 4 mini loaf pans (3″ x 5″). Properly greasing and flouring helps prevent sticking and ensures even browning.
2. Prepare the cherries: Drain the jar of maraschino cherries, reserving the liquid. Pat the cherries dry thoroughly with a paper towel to remove excess moisture, then chop them into quarters or smaller pieces. Pat dry again to avoid soggy batter. Toss these chopped cherries with ¼ cup of flour in a small bowl to prevent them from sinking during baking. Set aside.
3. Mix dry ingredients: In a medium bowl, whisk together the remaining 1¾ cups of flour, sugar, and baking powder evenly to distribute the leavening agent and sugar.
4. Mix wet ingredients: In a large mixing bowl, whisk the eggs, buttermilk, vegetable oil, cherry flavoring, vanilla extract, and reserved cherry liquid until smooth and combined. This mixture forms the wet base of your batter.
5. Combine batter: Add the wet mixture to the dry ingredients. Fold gently just until combined to avoid overmixing, which can make the bread tough. Then fold in the flour-coated cherries evenly through the batter.
6. Bake the bread: Pour the batter into the prepared pan(s), filling about ¾ full if using mini loaf pans. Bake the large loaf for 60-70 minutes or mini loaves for about 35 minutes. Tent the large loaf with foil after 45 minutes and mini loaves at 20 minutes to prevent overbrowning. Check doneness by inserting a toothpick in the center; it should come out clean or with few crumbs.
7. Cool the loaf: Let the bread cool in the pan for 10 minutes, then remove it to a wire rack to cool completely. Proper cooling prevents the bread from becoming soggy.
8. Prepare the glaze: Only glaze bread when completely cooled. In a small bowl, stir confectioners sugar, corn syrup, and maraschino cherry juice until smooth. The glaze should be poured over the loaf on a wire rack positioned over wax paper to catch drips.
9. Apply the glaze: Pour the glaze evenly over the cooled loaf and allow it to firm at room temperature before serving. The glaze adds a sweet, shiny finish with an extra cherry punch.
10. Store the bread: Un-iced bread can be wrapped in plastic wrap and stored at room temperature up to 5 days. Once glazed, wrap leftover bread first in wax paper then plastic wrap; glaze may become liquidy after one day but maintains flavor.

Notes

• For dairy-free alternative to buttermilk, use ½ cup unsweetened plant-based milk plus 1 tablespoon vinegar or lemon juice, let sit 5 minutes.
• If maraschino cherry juice is unavailable, use a mixture of cherry juice concentrate diluted with water or a cherry-flavored syrup substitute.
• Tent with foil during baking to prevent excessive browning especially if your oven runs hot.
• Completely cool bread before glazing to prevent glaze from becoming runny.

Keywords: cherry bread, quick bread, maraschino cherries, homemade bread, cherry glaze, dessert bread, breakfast bread