Name: Easy Cherry Brownie Bread Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Ingredients: 1/2 cup unsalted butter, melted; 1 cup granulated sugar; 1/4 cup light brown sugar, packed; 2 large eggs; 2 tsp vanilla extract; 1/2 cup sour cream; 1/4 cup milk; 1 1/3 cups all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 tsp baking powder; 1/2 tsp kosher salt; 1/2 tsp espresso powder (optional, boosts chocolate flavor); 3/4 cup semi-sweet chocolate chips; 1 cup maraschino cherries, drained and chopped (pat dry well); 1 tbsp all-purpose flour (for tossing cherries); 3/4 cup powdered sugar; 3 tbsp maraschino cherry juice (start with 2 tbsp; add more for drizzle); 1/8 tsp almond extract; 1 pinch fine salt

If fudgy brownies and a cherry-studded loaf cake had a summer fling, this is their love child. It slices like bread, smells like a bake sale, and eats like dessert—rich, chocolatey, slightly chewy at the edges, with pockets of juicy cherry that make you feel like you did something fancy even though you didn’t. It’s a one-bowl situation with pantry staples. You don’t need a stand mixer, you don’t need perfection, you just need a loaf pan and a craving.

My family has opinions about dessert (loud ones). The first time I made this, my husband stood over the cutting board picking off the “end piece” like a raccoon with a mortgage. The kids were suspicious of the cherries (because fruit in dessert is a betrayal until it isn’t), and then they each ate two slices and asked for it in their lunchboxes… which, yes, makes me the cool mom for like 36 hours. Now it’s our Friday night movie loaf. We slice it warm, drop a scoop of ice cream on top, and pretend we’re going to save some for Saturday. We never do.

Why You’ll Love This Easy Cherry Brownie Bread Recipe

– Brownie energy, loaf pan convenience. It’s sliceable, lunchboxable, and somehow feels appropriate for breakfast. I said what I said.
– Juicy cherry pops. Fresh, frozen, or even jarred—this loaf welcomes them all if you drain them like a grown-up.
– One bowl, no drama. Melt butter, whisk, fold, bake. The batter is forgiving, like sweatpants.
– Stays fudgy for days. Actually better the next morning when the crumbs settle down and the chocolate relaxes.
– Optional cherry glaze if you’re feeling extra—or skip it and go straight ice cream on warm slices. Also legal.

How to Make It

Grab a 9×5-inch loaf pan and line it with a sling of parchment so you can yank the whole loaf out like a pro. Oven to 350°F.

Melt 1/2 cup (1 stick) unsalted butter and let it cool for a minute so it doesn’t scramble the eggs. In the same bowl, whisk in 3/4 cup sugar + 1/4 cup brown sugar, 2 large eggs, and 2 teaspoons vanilla until glossy and a little thick—about 30 seconds of arm work.

Sift in the dry team: 1 cup all-purpose flour, 1/2 cup cocoa powder, 1/2 teaspoon baking powder, 1/2 teaspoon kosher salt, and 1 teaspoon espresso powder if you’ve got it. Add 1/3 cup milk (or buttermilk) and whisk gently just until you don’t see dry patches. Don’t overmix unless you like tough brownies (you don’t).

Cherries: you want about 1 cup chopped, well-drained cherries (fresh, frozen thawed and patted dry, or maraschino—no shame). Toss them with 1 tablespoon flour so they don’t all sink like little fruity anchors. Fold cherries and 1/2 cup chocolate chips into the batter.

Scrape batter into the pan (it’ll be thick). Smooth the top and bake 55–65 minutes. If it’s auditioning for “Top Crust,” tent with foil at the 40-minute mark. You’re looking for a toothpick with fudgy crumbs, not wet batter—center should hit around 200–205°F if you’re a thermometer person.

Cool 15 minutes in the pan, then lift it out and let it finish on a rack. If you want the cherry glaze: whisk 3/4 cup powdered sugar with 1–2 tablespoons cherry juice or milk (plus a drop of almond extract if you’re feeling it) and drizzle over the cooled loaf. Slice thick, live happy.

Ingredient Notes

– Cherries: Fresh is dreamy, frozen works, maraschino is chaos but fun—just drain, pat dry, and toss with a little flour or they’ll sink and make gummy pockets.
– Cocoa powder: Dutch-process gives deeper chocolate vibes; natural cocoa is lighter but still solid. Don’t use hot cocoa mix—been there, tasted sadness.
– Butter: Melted for fudgy texture. Sub neutral oil for dairy-free; it’s slightly more tender, a bit less rich.
– Sugar: Combo of white + brown = shiny top and a little chew. You can cut the sugar by a couple tablespoons if you must, but you’ll lose some crackle.
– Eggs: Two, room temp if you remember. Cold is fine—just whisk an extra 10 seconds so they behave.
– Flour: Plain all-purpose. A 1:1 gluten-free blend works; just add 1 extra tablespoon milk if batter looks stiff.
– Espresso powder: Optional but makes the chocolate taste more chocolatey. Won’t make it taste like coffee, promise.
– Chocolate chips: Semi-sweet is safe; dark if you’re bold. Mini chips distribute better in a loaf.

Recipe Steps

1. Preheat oven to 350°F and line a 9×5-inch loaf pan with parchment, leaving overhang.
2. Melt butter, then whisk in granulated sugar, brown sugar, eggs, and vanilla until glossy.
3. Sift in flour, cocoa, baking powder, salt, and espresso powder; add milk and whisk just to combine.
4. Toss chopped, drained cherries with 1 tablespoon flour; fold cherries and chocolate chips into batter.
5. Spread batter in pan and bake 55–65 minutes, tenting with foil after 40 minutes if browning fast.
6. Cool 15 minutes in pan, lift out to a rack, cool fully, then drizzle optional cherry glaze and slice.

What to Serve It With

– A scoop of vanilla or cherry ice cream melting into the warm slices.
– Freshly whipped cream and a sprinkle of flaky salt (trust me).
– Hot coffee in the morning or a cold glass of milk at 10 p.m.—no wrong answers.
– Plain Greek yogurt for “breakfast energy” and plausible deniability.

Tips & Mistakes

– Don’t overmix once the flour goes in—stir just until the streaks disappear.
– Drain those cherries like your sanity depends on it. Wet fruit = gummy tunnels.
– If the top is set but the center’s wobbly, tent with foil and keep going; loaf pans are sneaky.
– Toothpick test: you want moist, fudgy crumbs, not batter. Internal temp around 200–205°F is ideal.
– Let it rest. Slices are cleaner after 1 hour. Day 2 might be peak texture.

Storage Tips

Wrap the cooled loaf in foil or stash slices in an airtight container. Counter: 2–3 days. Fridge: up to 5 days (it gets denser and extra fudgy—honestly great cold with coffee). Freezer: wrap individual slices and freeze up to 3 months; rewarm in the microwave 15–20 seconds and pretend it’s fresh. And yes, I have eaten it for breakfast straight from the fridge. Zero regrets.

Variations and Substitutions

– Almond-cherry vibe: add 1/2 teaspoon almond extract to the batter and sprinkle with slivered almonds.
– Dark and moody: swap semi-sweet chips for chopped dark chocolate; add a pinch more salt.
– Raspberry detour: use raspberries instead of cherries (same amount), but fold gently—they’re fragile.
– Dairy-free: use oil instead of butter and dairy-free chocolate chips.
– Gluten-free: 1:1 GF blend works; add 1 tablespoon extra milk if the batter seems thick.
– Lower sugar: cut 2–3 tablespoons total or swap in 2–3 tablespoons maple syrup and reduce milk by 1 tablespoon; texture stays happy.
– Boxed brownie hack: make the mix as directed, fold in floured cherries, bake in a loaf pan 45–55 minutes.
– Cream cheese swirl: dot 4 ounces softened cream cheese beaten with 2 tablespoons sugar and 1 egg yolk; swirl lightly and bake as directed.

Write me the frequently asked questions and answers Easy Cherry Brownie Bread Recipe in the same way as the example below.

Frequently Asked Questions

Can I use frozen cherries?

Yep—thaw, drain, and pat them really dry. Toss with a little flour so they don’t sink. Still juicy, still gorgeous.

How do I know it’s done without drying it out?

Toothpick with fudgy crumbs (not wet batter), edges pulled slightly from the pan, and the center around 200–205°F. If the top is browning too fast, tent with foil and keep baking till the middle catches up.

Can I use cherry pie filling instead of cherries?

I wouldn’t. It’s too wet and turns the loaf gummy. If you must, swirl 1/3 cup through the top third of the batter only and add 5–10 minutes to the bake time. Still risky, just being honest.

Butter vs. oil—what’s better here?

Butter = richer flavor and that brownie chew. Oil = slightly more tender and dairy-free. Both work. I do butter when I’m showing off, oil when I’m low on dishes and patience.

Can I bake this in a different pan?

Sure. Two mini loaves: 30–38 minutes. Muffins: 18–22 minutes. 8.5×4.5-inch loaf: add a few minutes. Always go by the toothpick test, not the clock—the cherries change the game a bit.

Easy Cherry Brownie Bread Recipe