Super Moist Cherry Loaf

There is one loaf you absolutely must bake before summer ends — a super moist cherry loaf bursting with juicy cherries, warm almond extract, and a golden crumb that somehow stays tender for days. This is the loaf that makes you wish summer never ended.

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This post is all about the best cherry loaf — a moist, crumbly recipe loaded with juicy cherries and a hint of almond. Perfect with your morning coffee or afternoon tea.

It’s that time of the year when cherries take over the market stands — deep red, plump, and impossibly sweet. Before you let them go to waste, bake them into this simple loaf that celebrates the very best of late summer.

The recipe comes together in one bowl, requires no stand mixer, and is forgiving enough for beginner bakers. Kids love helping fold in the cherries. And the smell while it bakes? Pure summer.

Why You Will Love This Recipe

• Perfect late-summer recipe — use up your cherry harvest before the season ends
• Works with sweet or sour cherries — both varieties bake beautifully in this loaf
• One-bowl, no mixer needed — simple enough for kids to help, done in under an hour
• Low-calorie swap available — replace butter with apple sauce for a lighter version
• Best morning loaf with coffee — pairs perfectly with a hot cup or a pat of butter on top

Ingredients

Cherries

Sweet cherries are best for this recipe. The sweetness really pulls through with the almond extract. Look for cherries that are fully ripe — the skin is soft and plump and easy to split in half. Fresh summer cherries are ideal, but if you can only find frozen, thaw and pat them dry before folding in.

• Why they matter: Cherries are the star — they provide pockets of juicy fruit in every slice and keep the loaf moist even after a day or two.

Almond Extract

Almond and cherry are the best partners in the baking world. You can use coloured or clear almond extract — either works. Half a teaspoon is enough to perfume the entire loaf without overpowering it.

• Why it matters: Almond extract amplifies the cherry flavour in a way vanilla simply cannot. Do not skip it.

Eggs

Two large eggs at room temperature give the loaf structure and lift. Cold eggs can cause the butter to seize, so take them out 20 minutes before you start.

• Why they matter: Eggs bind the batter and are the key to that moist, tender crumb.

Sugar

Half a cup of natural cane sugar is just right. If you want to cut sweetness, a quarter cup works fine — the cherries carry plenty of natural sweetness on their own.

• Why it matters: Sugar tenderises the crumb and helps the top brown to a golden finish.

Loaf Pan

A standard 9×5 loaf pan is all you need. Prep it with baking spray so the loaf releases cleanly after cooling.

• Why it matters: A well-prepared pan means no sticking and a clean, even crust all the way around.

How to Make It Low-Fat and Low-Calorie

Replace butter with apple sauce. It is tried, tested, and proven to be a delicious and healthy substitute. The loaf comes out even more spongy and is just as flavourful — maybe even better. Use a 1:1 swap.

What Goes Well with This Cherry Loaf?

• A hot black coffee
• Butter, lightly toasted
• Nutella spread
• Peach jam or blackberry jam
• Iced peach tea

Baking Time Tips

Bake at 350°F for 55–60 minutes. For the last 5 minutes, watch closely. Once the top is slightly golden and the loaf has pulled away from the sides, take it out. The centre should still be slightly moist — that is what keeps it juicy. Let it cool in the pan for 5 minutes, then transfer to a rack.

More Cherry and Baking Recipes

If you loved this loaf, try these next: Cherry Syrup Recipe for topping pancakes and ice cream, and Cherry Clafoutis Pie for a French-inspired dessert using the same summer cherries. For a chocolate twist, the Dairy-Free Chocolate Cake is a crowd pleaser any time of year.

Frequently Asked Questions

Can I use frozen cherries instead of fresh?

Yes. Thaw the cherries completely and pat them dry with paper towels before folding them into the batter. Excess moisture from frozen cherries can make the loaf gummy.

How do I keep the cherries from sinking to the bottom?

Toss the pitted and halved cherries in a tablespoon of flour before folding them into the batter. The light coating helps them stay suspended throughout the loaf.

Can I replace the butter entirely?

Yes — apple sauce is a great 1:1 substitute. The loaf comes out slightly more spongy but equally moist and delicious with fewer calories.

How should I store this cherry loaf?

Wrap tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze individual pieces — they thaw in 15 minutes.

What type of cherries work best?

Sweet cherries like Bing or Rainier are ideal because their sweetness pairs beautifully with almond extract. Sour cherries also work — just add an extra tablespoon of sugar to balance them.

Can I add other mix-ins to this loaf?

Absolutely. Chocolate chips, slivered almonds, or lemon zest all work well. Keep the total add-ins to about one cup so the batter is not overloaded.

Moist Cherry Loaf

Delicious cherry loaf that is moist and filled with perfectly cooked juicy cherries. Print RecipePrep Time:10 minsCook Time:50 minsCourse: DessertCuisine: AmericanKeyword: cherry loaf

Ingredients

• ¼ cup butter soft
• ½ tsp almond extract
• ½ cup sugar
• 2 large eggs room temperature
• 2 cup all-purpose flour
• ¾ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup milk
• 1 cup sweet cherries pitted sliced in halves

Instructions

• Preheat the oven to 350 degrees F. Prepare a bread pan with baking spray.
• In a mixing bowl, whisk together the apple sauce, sugar and almond extract until well blended. Add and whisk the eggs one at a time.
• Sift together the flour, baking powder, baking soda and salt and add to the sugar mixture alternating with the milk. Gently fold in the cherries.
• Pour the batter into the bread pan and bake for 55-60 minutes or until the bread has pulled away from the sides of the pan and the top is golden brown. Let cool in the pan for 5 minutes then transfer to a cooling rack. Serve warm or at room temperature.