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.
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.
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.
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?
Like this Cherry Bread recipe?
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You might also like our recipe for Cinnamon Roll Bread.
- 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.
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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