Bob Evans cherry bread is a cheerful loaf, but I like it for more than the pink glaze. It has maraschino cherries in the batter, cherry juice for color, vanilla for warmth, and just enough oil to keep the slices tender for a couple of days.
The trickiest part is not the mixing; it is managing the cherries. Maraschino cherries carry a lot of syrup. If I chop and dump them straight into the bowl, the center of the loaf can bake up damp. I drain them, pat them dry, and fold gently.
I serve this like a brunch bread or a small dessert. It is sweet, but not as heavy as frosted cake. A thin slice with coffee is my favorite, especially after the glaze has set and the edges are a little sticky.
Why I keep coming back to this
- The batter comes together without a mixer.
- Reserved cherry juice gives the loaf color and flavor without extra ingredients.
- Oil keeps the crumb moist even after chilling.
- The glaze is glossy and sets neatly because of the corn syrup.
- It slices well once fully cooled.
- The loaf feels festive without being difficult.
What you need (and what each one is doing)
- Maraschino cherries, 7 oz.I drain and pat them dry, then chop any large pieces so every slice gets fruit.
- Reserved cherry juice, 1/4 cup plus 2 tablespoons.Some goes in the batter, and some colors the glaze.
- Vanilla and cherry bakery emulsion.Vanilla softens the flavor; the emulsion makes the cherry note clear.
- Flour, 1 1/2 cups, and baking powder, 1 teaspoon.These make the quick-bread structure.
- Buttermilk or whole milk, egg, and oil.The wet ingredients keep the crumb tender and easy to slice.
- Granulated sugar, 1/2 cup.Enough sweetness for a loaf that still feels like bread.
- Confectioners’ sugar, cherry juice, and corn syrup.This quick glaze sets shiny instead of chalky.
How I make it
Step 1 — Prep the pan and cherries
I preheat to 350°F, grease a 9×5-inch loaf pan, and deal with the cherries before mixing anything else. I drain them, pat them dry, and chop them if they are large.
Step 2 — Mix the dry bowl
I whisk the flour, granulated sugar, and baking powder in a medium bowl. Whisking matters because it distributes the baking powder before the wet ingredients go.
Step 3 — Mix the wet bowl
In another bowl I whisk the egg, buttermilk or milk, oil, cherry emulsion, vanilla, and reserved cherry juice. The mixture turns lightly pink, which is exactly what I want.
Step 4 — Combine gently
I pour the wet mixture into the dry bowl and stir only until the flour disappears. Then I fold in the cherries with a spatula. A few streaks are better than a tough loaf.
Step 5 — Bake and cool
The batter goes into the prepared pan and bakes 50-55 minutes. I test the center with a toothpick. After 10 minutes in the pan, I move the loaf to a rack and let it cool completely.
Step 6 — Glaze and slice
I whisk confectioners’ sugar, cherry juice, and corn syrup until smooth, then drizzle it over the cool loaf. Once the glaze sets, the slices are cleaner and the top does not smear as much.
Tips from my kitchen
- Use the toothpick in the center.The edges can look done while the middle still needs time.
- Cool before glazing.I have rushed this and watched the glaze slide down the sides.
- Slice with a serrated knife.It cuts through cherries without dragging.
- Line the pan with parchment.A small overhang makes lifting much easier.
Variations I have actually tried
- Almond cherry:I replace half the vanilla with almond extract.
- Chocolate chip:Mini chocolate chips turn it into more of a dessert loaf.
- Lemon glaze:Lemon juice in the glaze makes the loaf less candy-sweet.
- Nutty loaf:Chopped pecans add crunch if I am serving it at brunch.
- Muffins:I portion the batter into muffin cups and start checking around 18 minutes.
Storing and make-ahead notes
I keep the glazed loaf covered at room temperature for 1 day or in the refrigerator for 4-5 days. The fridge firms the glaze, which actually makes the bread easier to slice.
For freezing, I prefer to freeze the loaf unglazed. Once thawed, I add fresh glaze so the top looks bright instead of wet.
How I like to serve it
I serve thin slices with coffee, tea, or a brunch plate of eggs and fruit. Because the bread is sweet, I keep the rest of the plate simple.
If the loaf is cold from the fridge, I let slices sit at room temperature for 10 minutes. The cherry flavor is better when it is not icy cold.
How I avoid a heavy quick bread
Quick bread batter should be mixed with a light hand. Once the wet bowl meets the flour, I stir only until I no longer see dry streaks. The batter may look a little lumpy, and that is fine. A smooth, beaten batter usually means a tougher loaf.
I also let the loaf cool before slicing. Warm cherry bread smells tempting, but the center is still setting when it comes out of the oven. If I slice too early, the knife drags through the cherries and the crumb looks wet even when it is fully baked.
- If the top browns early:I tent loosely with foil for the last part of baking.
- If the glaze is too thin:I whisk in more confectioners’ sugar a spoonful at a time.
- If the cherries bleed:I dry them more thoroughly next time.
I think of this loaf as a make-ahead bread because it slices better after resting. The cherry flavor also becomes more even by the next day. If I need neat slices for a brunch tray, I bake it the day before, cool it completely, wrap it, and glaze it the morning I serve it.
The glaze should be thick enough to sit on the loaf but loose enough to drip a little. If it disappears into the bread, the loaf was probably warm or the glaze was too thin. If it sits like paste, I add cherry juice by the few drops until it moves.
A small offset spatula helps guide the glaze over the top without tearing the crust. I let it set before wrapping so the finish stays smooth.
Frequently asked questions
Can I use bread flour?
The source allows all-purpose or bread flour. I prefer all-purpose for a softer quick bread, but bread flour will work.
Why is my loaf gummy?
Wet cherries, underbaking, or overmixing can all do it. I dry the cherries and test the center carefully.
Can I leave off the glaze?
Yes. The bread is sweet enough without it, though the glaze gives the classic pink finish.
Can I use vegetable oil instead of olive oil?
Yes. I prefer vegetable oil here because it stays neutral, but a mild olive oil works.
Should the cherries be whole?
I chop large ones. Whole cherries look pretty but can make slices tear.
If this cherry bread ends up on your counter, tell me whether you kept it classic pink or added almond, lemon, or chocolate.
Bob Evans Cherry Bread
Description
A tender maraschino cherry quick bread with cherry juice in the batter and a shiny pink glaze. I pat the cherries dry so the loaf slices cleanly instead of turning wet in the middle.
Ingredients You’ll Need
Instructions
- Preheat the oven to 350°F and lightly grease a standard 9x5-inch loaf pan.
- Whisk the flour, granulated sugar, and baking powder in a medium bowl.
- In another bowl, whisk the egg, buttermilk, oil, cherry emulsion, vanilla, and 1/4 cup reserved cherry juice.
- Add the wet ingredients to the dry ingredients and mix just until combined.
- Gently fold in the drained, patted-dry cherries.
- Pour into the pan and bake 50-55 minutes, until a toothpick inserted in the center comes out clean. Cool 10 minutes in the pan, then transfer to a rack.
- Whisk confectioners' sugar, 2 tablespoons cherry juice, and corn syrup until smooth. Drizzle over the cooled loaf and let set before slicing.
Nutrition Facts
Servings 7
- Amount Per Serving
- Calories 75kcal
- % Daily Value *
- Total Fat 1g2%
- Trans Fat 0.0g
- Cholesterol 35mg12%
- Sodium 89mg4%
- Potassium 14mg1%
- Total Carbohydrate 16g6%
- Sugars 15g
- Protein 1g2%
- Calcium 47 mg
- Iron 0.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Dry the cherries well. I blot them with paper towels so the loaf does not bake up gummy around the fruit.
Do not overmix. Quick bread gets tough when the batter is beaten after the flour goes in.
Glaze when cool. Warm bread drinks the glaze instead of letting it set on top.
Frequently Asked Questions
Fresh cherries work, but the loaf will not have the same pink color or candy-cherry flavor.
Yes. The flavor will be milder. I add a little extra vanilla if I leave it out.
Use whole milk alternative or a dairy-free buttermilk substitute. The loaf may brown a little differently.
Pat them dry and fold gently. If they are very wet, toss them with a teaspoon of the measured flour.
Yes. Freeze the unglazed loaf or slices up to 2 months, then glaze after thawing.
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