12 Delicious Dried Cherry Bread Recipes

Ready to transform your baking game with a twist of sweetness? Dried cherry bread is the perfect blend of tart and sweet, making it a year-round favorite for breakfast, snacks, or even a cozy dessert. Whether you’re a seasoned baker or just starting out, our roundup of 12 delicious dried cherry bread recipes promises to inspire your next kitchen adventure. Let’s dive into these irresistible treats!

Classic Dried Cherry Bread

How many times have I found myself staring at a bag of dried cherries, wondering how to turn them into something extraordinary? Too many to count. That’s how this Classic Dried Cherry Bread came to be—a happy accident that’s now a staple in my kitchen.

Ingredients

• 2 cups of all-purpose flour, because it’s what I always have on hand
• 1 cup of sugar, for that perfect sweetness
• A splash of vanilla extract, because it makes everything better
• 1/2 cup of melted butter, for richness
• 2 eggs, to bind it all together
• 1 cup of buttermilk, for a tender crumb
• A couple of handfuls of dried cherries, the star of the show
• 1 tsp of baking soda, to give it lift
• A pinch of salt, to balance the flavors

Instructions

1. Preheat your oven to 350°F and grease a loaf pan. Trust me, you don’t want to skip this step.
2. In a large bowl, whisk together the flour, sugar, baking soda, and salt. No need to sift, but make sure it’s well mixed.
3. In another bowl, beat the eggs, then add the melted butter, buttermilk, and vanilla extract. Mix until just combined.
4. Pour the wet ingredients into the dry ingredients and stir until you don’t see any flour pockets. Overmixing is the enemy of fluffy bread.
5. Fold in the dried cherries gently. They’re delicate, and we want them whole for those juicy bursts of flavor.
6. Pour the batter into the prepared loaf pan and smooth the top. A little unevenness adds character.
7. Bake for 50-60 minutes, or until a toothpick comes out clean. Ovens vary, so start checking at 50 minutes.
8. Let it cool in the pan for 10 minutes, then transfer to a wire rack. Patience is key here—it’s worth the wait.

Unbelievably moist with a slight tang from the buttermilk, this bread is perfect toasted with a smear of butter or as is with your morning coffee. The dried cherries add a chewy texture and a pop of sweetness that’s just irresistible.

Dried Cherry and Almond Bread

Finally, a bread that combines the sweet tang of dried cherries with the nutty crunch of almonds—this Dried Cherry and Almond Bread is a morning game-changer. I stumbled upon this combo during a lazy Sunday bake-off, and now it’s my go-to when I need a little sweetness without the guilt.

Ingredients

• 2 cups of all-purpose flour
• 1/2 cup of sugar
• 1 tsp of baking powder
• 1/2 tsp of baking soda
• 1/4 tsp of salt
• 3/4 cup of buttermilk
• 1/4 cup of melted butter
• 1 large egg
• 1 tsp of vanilla extract
• 1 cup of dried cherries
• 1/2 cup of sliced almonds

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, mix the buttermilk, melted butter, egg, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined—don’t overmix!
5. Gently fold in the dried cherries and sliced almonds.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Great for slicing thick and toasting lightly, this bread offers a delightful contrast between the soft crumb and the chewy cherries. Try it with a smear of cream cheese for an extra indulgent breakfast.

Dried Cherry Sourdough Bread

Just the other day, I found myself staring at a bag of dried cherries, wondering how to give my sourdough bread a little twist. That’s how this Dried Cherry Sourdough Bread came to life—a perfect blend of tangy and sweet that’s become a weekend staple in my kitchen.

Ingredients

• 1 cup of active sourdough starter
• 3 cups of bread flour
• 1 cup of water
• 1 tsp of salt
• a generous handful of dried cherries
• a splash of olive oil for greasing

Instructions

1. In a large bowl, mix the sourdough starter, bread flour, water, and salt until a shaggy dough forms. Tip: If the dough feels too sticky, don’t worry—it’s supposed to!
2. Cover the bowl with a damp towel and let it rest at room temperature for about 30 minutes. This helps the gluten start to develop.
3. After resting, fold the dried cherries into the dough. Make sure they’re evenly distributed for that perfect bite every time.
4. Transfer the dough to a greased bowl, cover it, and let it rise overnight in the fridge. Slow fermentation is key for flavor development.
5. The next morning, preheat your oven to 450°F with a Dutch oven inside. Heating the Dutch oven ensures a crispy crust.
6. Shape the dough into a round loaf, score the top with a sharp knife, and carefully place it into the preheated Dutch oven.
7. Bake covered for 20 minutes, then remove the lid and bake for another 25 minutes until the crust is deep golden brown.
8. Let the bread cool on a wire rack for at least an hour before slicing. Patience pays off with the perfect texture!

Now, this bread has a delightful chew with pockets of sweet cherries that burst with flavor. Try toasting a slice and slathering it with creamy goat cheese for an unbeatable breakfast.

Chocolate Dried Cherry Bread

Every now and then, I stumble upon a recipe that feels like it was made just for me, and this Chocolate Dried Cherry Bread is one of those. It’s the perfect blend of sweet and tart, with a texture that’s just right for a lazy Sunday morning or a quick snack. I remember the first time I made it, the aroma filled my kitchen, and I knew it was going to be a staple in my baking repertoire.

Ingredients

• 2 cups of all-purpose flour
• 1 cup of sugar
• 1/2 cup of cocoa powder
• 1 tsp of baking soda
• 1/2 tsp of salt
• 1 cup of buttermilk
• 1/2 cup of vegetable oil
• 2 large eggs
• 1 tsp of vanilla extract
• 1 cup of dried cherries
• a splash of hot water

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
3. In another bowl, mix the buttermilk, vegetable oil, eggs, and vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Tip: Overmixing can lead to a tough bread, so stir until you no longer see dry flour.
5. Fold in the dried cherries gently.
6. Add a splash of hot water to the batter to loosen it up slightly, making it easier to pour.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: Ovens vary, so start checking at 50 minutes to avoid overbaking.
9. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: This waiting period is crucial for the bread to set properly.

Delightfully moist with pockets of tart cherries, this bread is a chocolate lover’s dream. Serve it warm with a dollop of whipped cream or enjoy it as is with your afternoon coffee for a truly indulgent treat.

Dried Cherry and Walnut Bread

Remember those lazy Sunday mornings when the aroma of something sweet and nutty wafting from the kitchen was enough to get you out of bed? That’s exactly what this Dried Cherry and Walnut Bread brings to mind. It’s a cozy, comforting loaf that’s perfect with your morning coffee or as an afternoon snack.

Ingredients

• 2 cups of all-purpose flour, because it’s what I always have on hand
• 1 cup of sugar, for that just-right sweetness
• A splash of vanilla extract, because it makes everything better
• 1/2 cup of melted butter, for richness
• 2 eggs, to bind it all together
• 1 cup of buttermilk, for a tender crumb
• 1 tsp of baking soda, to give it lift
• A pinch of salt, to balance the flavors
• 1 cup of dried cherries, for a chewy, tangy bite
• 1/2 cup of chopped walnuts, for crunch and depth

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan. This ensures your bread doesn’t stick and bakes evenly.
2. In a large bowl, whisk together the flour, sugar, baking soda, and salt. Mixing the dry ingredients first helps distribute everything evenly.
3. In another bowl, beat the eggs, then stir in the melted butter, buttermilk, and vanilla extract. Combining the wet ingredients separately prevents overmixing later.
4. Gently fold the wet ingredients into the dry ingredients until just combined. Overmixing can lead to a tough bread, so stop when you no longer see dry flour.
5. Fold in the dried cherries and walnuts. This ensures they’re evenly distributed without overworking the batter.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula. A smooth top bakes more evenly.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Ovens vary, so start checking at 50 minutes.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This prevents the bread from becoming soggy.

Kneading this bread is unnecessary, making it a breeze to whip up. The result is a moist, flavorful loaf with pockets of tart cherries and crunchy walnuts. Try toasting a slice and slathering it with cream cheese for an extra indulgent treat.

Dried Cherry and Orange Zest Bread

Yesterday, I found myself staring at a bag of dried cherries in my pantry, wondering how to give them a starring role in my baking. That’s when the idea of this delightful Dried Cherry and Orange Zest Bread came to mind, perfect for those mornings when you crave something sweet but not overly indulgent.

Ingredients

• 2 cups of all-purpose flour
• 1 cup of sugar
• A pinch of salt
• 1 tsp of baking powder
• 1/2 tsp of baking soda
• 1 cup of dried cherries
• The zest of one orange
• 1/2 cup of unsalted butter, melted
• 2 large eggs
• 3/4 cup of buttermilk
• A splash of vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.
3. Toss in the dried cherries and orange zest, making sure they’re evenly coated with the flour mixture. This prevents them from sinking to the bottom during baking.
4. In another bowl, mix the melted butter, eggs, buttermilk, and vanilla extract until well combined.
5. Pour the wet ingredients into the dry ingredients, stirring just until everything is moistened. Overmixing can lead to a tough bread, so a few lumps are okay.
6. Transfer the batter to the prepared loaf pan, smoothing the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts browning too quickly, loosely cover it with aluminum foil.
8. Let the bread cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

Every slice of this bread is a delightful mix of tangy orange zest and sweet dried cherries, with a texture that’s wonderfully moist yet sturdy enough to hold up to a generous slather of butter. Try toasting a slice and pairing it with a dollop of mascarpone for an extra special treat.

Vegan Dried Cherry Bread

Mornings in my kitchen always start with the comforting aroma of something baking, and today was no exception. I decided to whip up a loaf of Vegan Dried Cherry Bread, a recipe that’s become a staple for its sweet tang and moist texture. It’s perfect for those who love a little fruit in their bread without the guilt.

Ingredients

• 2 cups of all-purpose flour
• 1 cup of sugar
• 1 tsp of baking soda
• 1/2 tsp of salt
• 1 cup of almond milk
• 1/3 cup of vegetable oil
• 1 tbsp of apple cider vinegar
• 1 tsp of vanilla extract
• 1 cup of dried cherries

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together the flour, sugar, baking soda, and salt.
3. Make a well in the center and pour in the almond milk, vegetable oil, apple cider vinegar, and vanilla extract. Mix until just combined.
4. Fold in the dried cherries gently to avoid overmixing, which can make the bread tough.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Every bite of this Vegan Dried Cherry Bread is a delightful mix of sweet and tart, with a texture that’s wonderfully moist yet firm enough to slice. Try serving it toasted with a dab of almond butter for an extra layer of flavor.

Dried Cherry and Cinnamon Swirl Bread

Perfect for a cozy morning or a sweet afternoon treat, this Dried Cherry and Cinnamon Swirl Bread has become my go-to recipe when I want something that feels a little special. The combination of tart dried cherries and warm cinnamon makes every slice irresistible, and the best part? It’s surprisingly simple to make.

Ingredients

• 2 cups of all-purpose flour, plus a little extra for dusting
• 1/2 cup of sugar, because every good bread needs a bit of sweetness
• 1 tsp of baking powder, to give it just the right lift
• 1/2 tsp of salt, to balance all those flavors
• 1 cup of milk, whole is my preference for richness
• 1 large egg, beaten, to bind everything together
• 1/4 cup of melted butter, because butter makes everything better
• 1 cup of dried cherries, chopped roughly for those juicy bursts
• 2 tbsp of cinnamon, for that warm, spicy swirl
• A splash of vanilla extract, for a hint of fragrance

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan. A little tip: lining it with parchment paper makes removal a breeze.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt. This ensures your dry ingredients are evenly distributed.
3. In another bowl, mix the milk, beaten egg, melted butter, and vanilla extract until well combined. Pro tip: temper the egg with a bit of the warm milk to prevent scrambling.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Overmixing can lead to a tough bread, so a few lumps are okay.
5. Fold in the chopped dried cherries gently, saving a handful to sprinkle on top for a pretty finish.
6. In a small bowl, mix the cinnamon with a tablespoon of sugar. This will be your swirl mixture.
7. Pour half the batter into the prepared loaf pan, then sprinkle half the cinnamon mixture over it. Repeat with the remaining batter and cinnamon mixture. Use a knife to swirl the cinnamon into the batter for that marbled effect.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Another tip: if the top is browning too quickly, tent it with foil.
9. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This patience-testing step ensures it doesn’t fall apart.

Heavenly when warm, this bread has a tender crumb with pockets of tart cherries and ribbons of cinnamon. Try toasting a slice and slathering it with cream cheese for an extra indulgent breakfast.

Dried Cherry and Honey Whole Wheat Bread

This morning, as I sipped my coffee, I realized how much I missed the comforting aroma of homemade bread wafting through the house. That’s when I decided to whip up a loaf of this Dried Cherry and Honey Whole Wheat Bread, a recipe that’s become a staple in my kitchen for its perfect balance of sweetness and wholesomeness.

Ingredients

• 2 cups of whole wheat flour, because we’re keeping it healthy
• 1 cup of all-purpose flour, for that perfect rise
• A generous 1/2 cup of dried cherries, for a burst of sweetness
• 1/4 cup of honey, because life’s too short for not sweetening things up
• A splash of warm water, to get the yeast going
• 1 packet of active dry yeast, the magic behind the fluff
• A couple of tablespoons of olive oil, for that golden crust
• 1 teaspoon of salt, to balance the flavors

Instructions

1. Start by dissolving the yeast in warm water with a teaspoon of honey. Let it sit for about 5 minutes until it’s frothy. This is your cue that the yeast is alive and ready to work its magic.
2. In a large bowl, mix the whole wheat flour, all-purpose flour, and salt. Make a well in the center and pour in the yeast mixture, remaining honey, and olive oil. Tip: If the dough feels too sticky, a little more flour can save the day.
3. Knead the dough on a floured surface for about 10 minutes until it’s smooth and elastic. This is your workout for the day, so put some love into it.
4. Fold in the dried cherries gently, ensuring they’re evenly distributed. Tip: Coating the cherries in a bit of flour prevents them from sinking to the bottom.
5. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm spot for about 1 hour or until it doubles in size. Patience is key here.
6. Punch down the dough and shape it into a loaf. Place it in a greased loaf pan, cover, and let it rise again for another 30 minutes. Tip: For an extra shiny top, brush the loaf with a little milk before baking.
7. Preheat your oven to 375°F and bake the bread for about 30 minutes or until it’s golden brown and sounds hollow when tapped. The smell will tell you when it’s close.

Golden and slightly crisp on the outside, this bread is wonderfully soft and chewy inside, with little pockets of sweet dried cherries. Try toasting a slice and slathering it with almond butter for a breakfast that feels like a hug.

Dried Cherry and Cream Cheese Stuffed Bread

Waking up to the aroma of freshly baked bread is one of life’s simple pleasures, and this Dried Cherry and Cream Cheese Stuffed Bread is no exception. It’s a recipe that came to me during a lazy Sunday morning, inspired by the last of a bag of dried cherries and a block of cream cheese that needed using up.

Ingredients

• 2 cups of all-purpose flour
• 1 tbsp of sugar
• 1 tsp of salt
• 1 packet (2 1/4 tsp) of active dry yeast
• 3/4 cup of warm water (about 110°F)
• 2 tbsp of olive oil
• 1/2 cup of dried cherries
• 4 oz of cream cheese, softened
• A splash of milk
• 1 egg, beaten (for egg wash)

Instructions

1. In a large bowl, mix the flour, sugar, salt, and yeast together.
2. Add the warm water and olive oil to the dry ingredients, stirring until a dough forms.
3. Knead the dough on a floured surface for about 5 minutes, until it’s smooth and elastic. Tip: If the dough sticks to your hands, add a little more flour.
4. Place the dough in a greased bowl, cover it with a damp towel, and let it rise in a warm place for 1 hour, or until doubled in size.
5. While the dough rises, chop the dried cherries into smaller pieces and mix them with the softened cream cheese and a splash of milk to make the filling.
6. After the dough has risen, punch it down and roll it out on a floured surface into a rectangle about 1/4 inch thick.
7. Spread the cream cheese and cherry mixture evenly over the dough, leaving a small border around the edges.
8. Roll the dough up tightly from the long side, pinching the seams to seal.
9. Place the loaf seam-side down on a baking sheet lined with parchment paper, cover it, and let it rise for another 30 minutes.
10. Preheat your oven to 375°F.
11. Brush the top of the loaf with the beaten egg for a shiny finish. Tip: For extra crunch, sprinkle some sugar on top before baking.
12. Bake for 25-30 minutes, until the bread is golden brown and sounds hollow when tapped on the bottom.
13. Let the bread cool on a wire rack for at least 10 minutes before slicing. Tip: Waiting is hard, but slicing too soon can make the filling ooze out.

How the cream cheese melts into the sweet and tangy dried cherries creates a delightful contrast with the soft, fluffy bread. Serve it warm with a dab of butter or as is for a comforting breakfast or snack.

Dried Cherry and Pumpkin Bread

Delightfully moist and packed with flavor, this Dried Cherry and Pumpkin Bread is my go-to recipe when I’m craving something sweet yet wholesome. It’s the perfect blend of tart cherries and earthy pumpkin, making it a hit at any brunch or as a cozy afternoon treat.

Ingredients

• 1 3/4 cups of all-purpose flour
• 1 teaspoon of baking soda
• 1/2 teaspoon of salt
• 1 1/2 teaspoons of pumpkin pie spice
• 1/2 cup of unsalted butter, softened
• 1 cup of sugar
• 2 large eggs
• 1 cup of pumpkin puree
• a splash of vanilla extract
• 1/2 cup of dried cherries
• a couple of tablespoons of raw sugar for sprinkling

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice.
3. In a large bowl, beat the softened butter and sugar until light and fluffy. Tip: Make sure your butter is at room temperature for the best texture.
4. Beat in the eggs one at a time, then stir in the pumpkin puree and vanilla extract.
5. Gradually blend in the dry ingredients until just combined. Tip: Overmixing can lead to a tough bread, so fold gently.
6. Fold in the dried cherries, then pour the batter into the prepared loaf pan. Sprinkle the top with raw sugar for a crunchy finish.
7. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean. Tip: Ovens vary, so start checking at 55 minutes.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Perfectly spiced with a tender crumb, this bread is a delightful contrast of textures and flavors. Serve it warm with a dollop of whipped cream or enjoy it as is with your morning coffee for a truly comforting experience.

Dried Cherry and Banana Bread

This morning, as I was rummaging through my pantry, I stumbled upon a bag of dried cherries that I had completely forgotten about. It was the perfect excuse to whip up something sweet and comforting, and what better than a loaf of banana bread with a twist? So, here we are, making Dried Cherry and Banana Bread that’s bound to make your kitchen smell heavenly.

Ingredients

• 2 cups of all-purpose flour
• 1 teaspoon of baking soda
• A pinch of salt
• 1/2 cup of unsalted butter, softened
• 3/4 cup of brown sugar
• 2 large eggs
• 4 overripe bananas, mashed
• A splash of vanilla extract
• 1/2 cup of dried cherries
• A couple of tablespoons of milk, just in case the batter’s too thick

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan. This ensures your bread doesn’t stick and comes out perfectly.
2. In a bowl, whisk together the flour, baking soda, and salt. This is your dry mix, and it’s crucial for an even rise.
3. In another bowl, cream the butter and brown sugar until fluffy. This step adds air to your batter, making the bread lighter.
4. Beat in the eggs, one at a time, then stir in the mashed bananas and vanilla extract. The riper the bananas, the sweeter and more flavorful your bread will be.
5. Gradually blend the dry ingredients into the banana mixture. If the batter seems too thick, add a splash of milk to loosen it up.
6. Fold in the dried cherries, ensuring they’re evenly distributed throughout the batter.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean. Don’t open the oven too often; it lets the heat out and can affect the baking.
9. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This patience pays off with the perfect texture.

Out of the oven, this bread is moist, with the sweet tang of cherries cutting through the richness of the banana. Try serving it warm with a dollop of whipped cream for an extra indulgent treat.

Conclusion

You’ve just discovered 12 delightful ways to bake with dried cherries, each recipe promising a unique twist on this classic treat. Whether you’re a seasoned baker or trying your hand at bread for the first time, there’s something here for everyone. Don’t forget to bake, share your favorites in the comments, and pin your must-try recipes on Pinterest. Happy baking!