Cherry Bread. A sweet bread recipe that is terrific for brunch, as a base for a luscious bread pudding, or to enjoy as the best morning toast ever. Makes a wonderful addition to Christmas morning breakfast every year too.
Cherry Bread
A very long time ago, I worked in a bakery as a teenager and I remember they made a version of this cherry bread around Christmas time that I really liked. I’ve never seen it made anywhere else.
Cherry Bread
It does make a great fruit bread for a Christmas brunch, fresh out of the oven or maybe even better, as your morning toast on Boxing Day. Candied mixed citrus peel or mixed glacé fruit can also be substituted for the glacé cherries in this recipe.
Candied mixed citrus peel or mixed glacé fruit can also be substituted for the glacé cherries in this recipe
This also looks beautiful as a braided bread wreath or braided loaf as well. They’d make great presents that way too.
This type of sweet bread is also an excellent base for bread pudding as well.
Now what flavour goes well with cherries…hmmmm?
If you liked this recipe you may also want to try our Christmas Fruit Bread.
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Cherry Bread
Cherry Bread - a sweet bread recipe that is terrific for brunch, as a base for a luscious bread pudding, or to enjoy as the best morning toast ever.
Ingredients
- 8 cups flour approximately
- 1 package instant yeast
- 1/2 cup sugar
- 1 tsp salt
- 2 eggs
- 2 tsp vanilla extract
- ½ cup melted butter
- 2 cups warm milk
- 1 pound glace cherries, I like to cut my cherries in half.
Instructions
- Combine 3 cups of the flour along with the sugar, instant yeast and salt in a large bowl or in the bowl of a large electric mixer that uses a dough hook.
- Add the melted butter, warm milk, eggs and vanilla extract.
- Using a wooden spoon or the regular paddle of your electric mixer beat for 4-5 minutes until the mixture is smooth with no lumps.
- If using an electric mixer, switch to the dough hook at this point and begin to slowly incorporate the remaining flour. If not using an electric mixer keep mixing in the flour gradually until a soft dough forms that leaves the sides of the bowl. You may need to use a little less or a little more flour than indicated in the recipe, this is not uncommon.
- Knead the dough for an additional 10 minutes either in the electric mixer or on a floured bread board or counter top.
- Cover dough and leave to rest and rise for about 45 minutes. Punch the dough down and gently knead in the glace cherries by hand for a few minutes just enough to distribute them evenly throughout the dough.
- Divide dough in 4 equal portions and form into loaves, or into 8 equal portions with two portions per bread pan. (12 equal portions for 3 bun bread)
- Place dough in 4 medium (9x5 inch) (or 3 large) greased loaf pans to rise. Cover with a clean tea towel and let rise until about triple in size, rising about an inch above the pan; about 2 hours.
- Bake in a preheated 350 degree F oven for about 30-35 minutes or until golden brown and a good bottom crust has formed (about 45 minutes for larger loaves).
- Brush the tops of the loaves with butter if desired, while they are still warm.
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Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Nutrition Information
Yield
24Serving Size
24 servingsAmount Per Serving Calories 232Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 27mgSodium 145mgCarbohydrates 40gFiber 2gSugar 7gProtein 6g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Debbi
Saturday 4th of December 2021
Hi
My bread is not rising😢 Just did a test with my yeast and it is good. Does the recipe have the correct flour to yeast ratio? 8 cups flour to 21/4 tsp yeast?
Thanks
Lynn Parsons
Monday 13th of December 2021
Is the dough in a warm room? It will be slower to rise when it’s cooler
Alexandra Johnstone
Friday 2nd of December 2016
Would the recipe work if you cut it in half?
Barry C. Parsons
Sunday 4th of December 2016
Should be fine. You may want to use a little more than half the yeast.
Sharon Habkirk
Sunday 28th of December 2014
This bread is nostalgic...from days gone by. I want to try it in bread machine, but seems a lot of flour compared to yeast...have you tried it in a bread maker?
Barry C. Parsons
Monday 29th of December 2014
Sorry, I don't use one but you could try it by adjusting the measurements to suit the size of your breadmaker.
Lorraine P.
Sunday 14th of December 2014
Barry, this reminds me of Czech Vanocka (vah-notch-kah). It is a braided yeast bread with almonds, candied cherries/citron & raisins & flavored with ground mace. It is not too sweet, a Christmas tradition & we love it for breakfast, especially with a little butter. Love all your recipes & I am treating myself to your cookbook for Christmas.
Barry C. Parsons
Wednesday 24th of December 2014
Thanks Lorraine! Hope you like the book. There's a Volume 2 in the works for next year!
janet baldwin
Saturday 13th of December 2014
Could you add cubed cheese to this or your regular white bread recipe???
Barry C. Parsons
Wednesday 31st of December 2014
I've never done that. Sounds interesting.