Lemon and Dried Cherry Bread Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 3/4 cups - flour, divided
  • 1/2 teaspoons - baking powder
  • 1/2 teaspoons - salt
  • 8 tablespoons - unsalted butter, softened
  • 1 1/3 cups - sugar
  • 1 1/2 tablespoons - grated lemon zest
  • 3 whole - large eggs
  • 1/4 cups - milk
  • 3 teaspoons - lemon juice
  • 1 cups - dried cherries
  • Glaze
  • 3/4 cups - powdered sugar
  • 4 1/2 teaspoons - lemon juice
  • 3/4 teaspoons - grated lemon zest
  • 1 pinchs - salt
  • Directions:

    Preheat oven to 325. Grease loaf pan.

    Whisk together 1-1/2 cups plus 2 tablespoons flour, the baking powder and salt; set aside. In bowl of stand mixer (or large bowl and using a hand mixer) on medium speed, beat together butter, sugar and lemon zest until light and fluffy, 4-5 minutes. Add eggs, one at a time, beating well til combined after each addition.

    With mixer on low speed, gradually add flour mixture, milk and lemon juice. Beat until just combined; overbeating will cause bread to be tough.

    Toss dried cherries with remaining 2 tablespoons flour and gently fold into batter. Pour batter into prepared pan and level out.

    Bake about 55-65 minutes or until toothpick inserted in center comes out with just a few crumbs. Let bread cool in pan for 10 minutes. Remove bread from pan and let cool on wire rack for 1 hour, then glaze.

    Glaze: Whisk together powdered sugar, lemon juice and zest, and salt until well mixed. Drizzle over cooled quick bread.

    Brief Description

    A sweet quick bread with full flavor of tart lemon and cherries, topped with a lemon glaze.

    Main Ingredient:


    Category:  Breads

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 55 min


    adapted from The America's Test Kitchen Family Baking Book

    Posted By:


    Posted On:

    May 12, 2012

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