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–+ servings
2 slices of cherry streusel bread in front of rest of loaf on a wooden table.
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3 from 6 votes

Streusel Cherry Bread Recipe

Cherry season gets me every time. I can't walk past a big bag of dark cherries at the store without grabbing more than we can eat. This quick cherry bread is exactly what I make when we're done snacking on cherries: a soft, moist quick bread with juicy cherries in every slice and a buttery cinnamon streusel on top, ready in about an hour and a half, no mixer or rising time required.
Prep Time15 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 20 minutes
Course: Breakfast, Brunch, Dessert, Side Dish, Snack
Cuisine: American
Diet: Low Fat
Servings: 8
Calories: 418kcal
Author: Lyuba Brooke

Ingredients

Cherry Bread:

  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 1 cup brown sugar
  • 2 eggs
  • 1 cup sour cream
  • 3 Tbsp vegetable oil
  • 3/4 cup low fat buttermilk
  • 1 tsp vanilla extract
  • 1 1/2 cups chopped fresh black cherries

Streusel:

  • 1/4 cup brown sugar
  • 1/4 cup white granulated sugar
  • 1/3 cup all purpose flour
  • 2 1/2 Tbsp melted butter unsalted
  • 1 tsp cinnamon

Instructions

  • Preheat oven to 350℉ and grease a 9x5 bread baking pan.
  • Pit and chop the cherries, then toss them with a spoonful of the flour from the bread ingredients. Set aside.
  • Whisk sour cream, oil, eggs, brown sugar, buttermilk and vanilla until completely smooth.
  • Add flour, baking powder, baking soda and salt and mix until all incorporated.
  • Fold in chopped cherries and make sure they are evenly incorporated throughout.
  • Pour batter into the prepared baking pan.
  • Streusel: In a medium bowl, combine brown sugar, white sugar, cinnamon and flour. Mix well until all ingredients are incorporated evenly.
    Pour in melted butter and carefully while you fold/cut it in with a large fork. You will want to be careful so you don’t over-mix. Streusel should look like large crumbs and not paste.
  • Spread streusel crumble over the bread batter in the pan.
  • Bake for 55-65 minutes. Start checking for doneness at 55 minutes with a toothpick inserted in the center. To be sure, I recommend using an instant-read thermometer, temperature at the center should read about 200-205°F.
  • Cool in the pan for 15-20 minutes, then transfer to a wire rack to finish cooling before slicing.

Notes

  • Pan choice: a metal loaf pan bakes faster and browns the crust more than a glass or ceramic one. If using glass or ceramic, expect the bake time to run a little longer and judge doneness by toothpick or thermometer rather than the clock alone.
  • Frozen cherry swap: frozen sweet cherries can be used in place of fresh. Fold them in straight from the freezer without thawing, since frozen cherries add extra moisture to the batter either way, and the loaf may need a few extra minutes in the oven.
  • Flour-toss technique: tossing the cherries in flour before folding them into the batter keeps them suspended through the loaf instead of sinking to the bottom.
  • Doneness check: a toothpick inserted in the center should come out clean, and an instant-read thermometer should read 200°F-205°F.
  • Storage: refrigerate airtight for up to a week, or freeze wrapped slices for up to 3 months.

Nutrition

Calories: 418kcal | Carbohydrates: 75g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 68mg | Sodium: 203mg | Potassium: 324mg | Fiber: 2g | Sugar: 44g | Vitamin A: 732IU | Vitamin C: 3mg | Calcium: 147mg | Iron: 2mg