Easy Cherry Brownie Bread Recipe
Fudgy chocolate loaf meets juicy cherries and a rosy cherry glaze. Quick to mix, bakes up rich and sliceable.
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Servings:
Calories: 120kcal
Ingredients
Main 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
Cherry Glaze
- 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
Instructions
Make the Loaf
- Preheat oven to 350°F. Line a 9x5-inch loaf pan with parchment.
- Whisk melted butter, granulated sugar, and brown sugar until smooth.
- Beat in eggs and vanilla until glossy.
- Stir in sour cream and milk.
- Whisk flour, cocoa, baking powder, salt, and espresso powder.
- Fold dry ingredients into wet just until combined.
- Toss chopped cherries with 1 tbsp flour.
- Fold cherries and chocolate chips into batter.
- Spread batter into pan; smooth the top.
- Bake 50–60 minutes, until a toothpick shows moist crumbs.
- Cool 15 minutes in pan; transfer loaf to a rack.
Glaze and Serve
- Whisk powdered sugar, cherry juice, almond extract, and a pinch of salt.
- Drizzle glaze over warm or cooled loaf.
- Slice and serve.
Notes
No maraschino cherries? Use pitted fresh or frozen sweet cherries; toss with 2 tsp sugar. Greek yogurt swaps nicely for sour cream. Prefer nuts? Fold in 1/2 cup chopped toasted almonds or walnuts. Store covered at room temp 2 days or refrigerate up to 5 days.