Prepare to tantalize your taste buds with the most irresistible quick bread that will transform your ordinary baking routine into a zesty culinary adventure! This Glazed Lemon Dried Cherry Quick Bread is not just another recipe—it's a symphony of bright citrus notes and sweet-tart dried cherries that will make your kitchen smell like a gourmet bakery. Whether you're a seasoned baker or a weekend kitchen warrior, this foolproof recipe promises to deliver a moist, flavorful loaf that will have everyone begging for seconds.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup milk
- 1 tablespoon lemon zest
- 1/2 cup dried cherries
- 1 cup powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or cooking spray and line with parchment paper, allowing excess to hang over the sides for easy removal.
- In a large mixing bowl, whisk together the all-purpose flour, sugar, baking soda, and salt until well combined and no lumps remain.
- In a separate medium bowl, mix the melted butter, eggs, milk, and lemon zest until smooth and fully incorporated.
- Pour the wet ingredients into the dry ingredients and gently fold together using a spatula until just combined. Be careful not to overmix, as this can result in a tough bread.
- Fold in the dried cherries, distributing them evenly throughout the batter.
- Transfer the batter to the prepared loaf pan, smoothing the top with a spatula to ensure even baking.
- Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and let cool in the pan for 10 minutes, then use the parchment paper to lift the bread out and transfer to a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar and lemon juice in a small bowl until smooth and no lumps remain.
- Once the bread is completely cool, drizzle the lemon glaze over the top, allowing it to naturally cascade down the sides.
- Let the glaze set for 10-15 minutes before slicing and serving. Store any remaining bread in an airtight container at room temperature for up to 3 days.
Tips
- Always use room temperature eggs and milk to ensure smooth ingredient incorporation and even baking.
- When measuring flour, use the spoon and level method to avoid dense, heavy bread.
- Don't overmix the batter—mix just until the ingredients are combined to keep the bread tender.
- For maximum lemon flavor, use fresh lemon zest and ensure it's finely grated.
- Toast the dried cherries lightly before adding them to the batter to enhance their flavor and prevent them from sinking.
- Check the bread's doneness with a toothpick inserted in the center—a few moist crumbs are perfect, but no wet batter.
- Allow the bread to cool completely before glazing to prevent the glaze from becoming runny.
- For a decorative touch, sprinkle some lemon zest or finely chopped dried cherries on top of the glaze.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 4g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 75mg
