Go Back
Bob Evans Cherry Bread Recipe
Print Pin

Bob Evans Cherry Bread Recipe

Indulge in the delightful combination of sweet cherries and freshly baked bread with Bob Evans' Cherry Bread Recipe. This delectable treat features a moist and tender crumb infused with bursts of juicy cherries, creating a heavenly blend of flavors. Prepare to savor every bite of this irresistible homemade bread that will leave you craving for more.
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 16
Calories 218kcal

Ingredients

For Loaf

  • Cherry maraschino loaf, 16 ounces approximately 40 washed and dried cherries
  • In a 2-cup measure, split 2 cups of all-purpose flour
  • Sugar, Granulated, 1 Cup
  • Baking Powder, 2 Tablespoons
  • 2 big eggs
  • 1-and-a-half cups of buttermilk (please refer to the notes for dairy-free options)
  • 1/2 cup of oil made from vegetables
  • For Cherry flavor, 1 teaspoon it is suggested that you use Lorann Oils baking emulsion
  • 1 tsp. vanilla extract
  • 1/4 cup maraschino cherry juice, saved from the jar

For Glaze

  • Sugar, confectioners' 1 cup
  • Corn Syrup, 1 Tablespoon
  • Maraschino cherry juice, 3 tbsp.

Instructions

For Loaf

  • Preheat oven to 350F. Grease a 9x5 loaf pan or 4 "3x5" mini loaf pans.
  • Keep the maraschino cherry liquid aside. Dry the cherries with a paper towel before chopping them. Rinse.
  • Chop dried cherries and combine with 1/4 cup flour. Ignore.
  • Mix the remaining 1 3/4 cups flour, sugar, and baking powder.
  • Whisk eggs, buttermilk, oil, extracts, and cherry liquid in a large bowl.
  • Fold together the liquid and dry ingredients. Cherry mixture.
  • Pour batter into a loaf pan or small loaf pans (approximately 3/4 cup each).
  • Bake for 60-70 minutes or 35 minutes for the little loaf, until a toothpick, comes out clean or with crumbs. To prevent over-browning, tent the loaf pan at 45 minutes and the tiny loaf pan at 20 minutes.
  • 10 minutes in the pan before transferring to a wire rack.

For Glaze

  • A loaf should be glazed the day it will be consumed after it has cooled completely.
  • In a small dish, mix together the ingredients for the glaze.
  • Make room on a wire rack lined with wax paper for the cherry bread loaf. Brush the bread with the glaze. The glaze needs time to set before you can eat it.
  • If you want to keep your unglazed goods fresh for up to five days, just keep them in a plastic bag at room temperature. Wrap cherry bread in parchment paper, then wrap to preserve the glaze. After one day, the glaze will be more liquid than it was initially, but the flavor will remain unchanged.