Sweet Cherry Bread with Cherry Glaze

I created this recipe some years ago, using my mom’s zucchini bread recipe.

1 c sugar
½ c Crisco
2 eggs  (I used 1 cup egg whites; for a vegan option, use your favorite vegan egg substitute)
1 ¾ c flour
½ tsp each:
Baking soda
1 can (1 ½ c) canned cherries, well-drained (if large cherries, I recommend at least cutting in half), liquid set aside
¼ tsp almond flavoring
½ c chopped nuts (optional)


Preheat oven to 350 degrees. Grease pan (I also used a cinnamon & sugar mix to coat after the layer of fat).


Cream sugar & Crisco well.


Beat in eggs for 2 minutes.  Combine flour, salt, soda, nutmeg and cinnamon.  Stir in half of flour into Crisco.  Add cherries.


Spoon in remaining flour. Blend well.


Add flavoring and nuts (if using ~ I didn’t this time, but I usually put in slivered almonds).


Pour into [prepared] large loaf pan.


Bake 50-60 minutes (mine took like an hour & a quarter to an hour & a half).  While cooking, make cherry glaze:  using approximately 2/3 to 3/4 cup of cherry liquid & about 1 to 1 1/2 cups powdered sugar; whisk together; once smooth, whisk in about 1/4 teaspoon vanilla, 1/4 teaspoon almond & 1/4 to 1/2 teaspoon cherry extracts; whisk again until smooth & set aside.  When bread is done cooking, let cook a minute or so & slide table knife around edges of bread to loosen from pan. Let cool and additional 5 minutes in pan, then pour glaze over & let cool 15-30 minutes.  Occasionally, as bread is cooling, spoon any glaze, which has poured over the edges of the pan back over the top of the bread.  Once glaze has hardened, remove from pan & cool completely.  NOTE:  I set my bread pan on a cookie sheet to contain the glaze mess ~ it kept my counters from becoming a massive sticky mess.








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3 thoughts on “Sweet Cherry Bread with Cherry Glaze

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