If you’re looking for a great way to put those fresh, summer cherries to use, this Cherry Amish Friendship Bread is the recipe for you. If you can’t get ahold of fresh cherries, you can also use frozen cherries for this recipe.
You can also get creative with this recipe by replacing the ½ teaspoon of vanilla extract with 1 teaspoon almond extract. To add an extra punch of flavor and a fun decoration, drizzle to our basic Vanilla Glaze on top of this Cherry Amish Friendship Bread.
Cherry Amish Friendship Bread
If you’re looking for a great way to put those fresh, summer cherries to use, this Cherry Amish Friendship Bread is the recipe for you.
- 1 cup Amish Friendship Bread Starter
- 3 eggs
- 1 cup oil
- ½ cup milk
- 1 cup sugar
- ½ teaspoon vanilla
- 1½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- 2 cups flour
- 1 box vanilla instant pudding
- 1 cup fresh cherries coarsely chopped (or frozen)
- Preheat oven to 325° F (165° C).
- In a large mixing bowl, add all ingredients as listed except for the cherries.
- Once everything is incorporated, fold in the cherries.
- Grease two large loaf pans.
- Dust the greased pans with ½ cup sugar.
- Pour the batter evenly into loaf or cake pans.
- Sprinkle the remaining sugar on the top. If you prefer to top your bread with a glaze or drizzle, skip this step.
- Bake for one hour or until the bread loosens evenly from the sides and a toothpick inserted in the center of the bread comes out clean.
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Donna Bailey says
I would so make these in my new little bundt pans that I am going to win!!!
Debbie Tudor says
I have tried this recipe and my bread always sinks in the middle. I have tried everything I can think of. I NEED SOME HELP ON THIS PLEASE.
Friendship Bread Kitchen says
Hi Debbie! That’s such a bummer — I know it’s disappointing when a recipe doesn’t turn out as we’d hoped. Here are some troubleshooting tips to help prevent this from happening in the future:
Depending on whether you used fresh cherries, frozen, or some stored in liquid may affect the outcome of your bread. Breads that sink in the middle are usually too wet, the batter may have settled (i.e. you poured it into the prepared pan and then took a phone call for a few minutes before placing it in a preheated oven), or it is just plain undercooked. You also want to be careful not to overmix, but mix just until incorporated and then add the cherries. If the cherries are in any kind of liquid, drain well and pat dry or use a little less milk.
Using a stoneware/ceramic pan may yield a different outcome than a metal pan — you may want to decrease the temperature by 25 degrees so it doesn’t overcook on the sides (ditto for glass pans). Make sure your oven is properly calibrated (use an over thermometer — borrow one from a friend if you don’t have one, or pick one up for a few dollars) — a lot of ovens are off which makes it hard to be precise with recipes.
If other Amish Friendship Bread recipes are working just fine, then I’d say it’s something in the recipe, most likely the wet ingredients (cherries). So without knowing what kind you used, I would look at this. Try using less, and make sure they’re dry when you add them in.
Good luck and keep me posted!
Your baking soda and baking powder have to be fresh.
The reason that many quick breads, such as banana bread, sink in the middle after taking them out of the oven is due to several potential factors, such as being undercooked, not having enough leavening, allowing the batter to rest too long before baking, or having too high of a ratio of wet ingredients to dry.