Delicious sweet cherry bread made with fresh black cherries and topped with crunchy sweet streusel topping. Perfect for breakfast or your coffee break in the afternoon.
I’m enjoying a slice of this warm, soft, moist and absolutely delicious sweet bread with my coffee as we speak! It’s loaded with juicy black cherries and topped with sweet, crunchy streusel topping made with a hint of cinnamon.
I was actually going to share something completely different with you today. I had a crepe cake in mind but time completely got away from me. We had such a crazy-busy but fun week this week that I didn’t get to the cake until this weekend. Since it should stay in the fridge overnight, I definitely couldn’t share it with you today. As long as the photos cooperate with me, you should be seeing the cake this week.
I also found some cherries in the fruit drawer of the fridge and they needed to be used quickly. I completely forgot about them, that’s what happens when I buy extra stuff on an impulse, and when I saw them my eyes lit up. I love cherries, so I made some of this gorgeous cherry bread and it needed to be shared with the world.
Cherry Streusel Bread
Ingredients
- 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 cherries. 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.
- 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 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 doing a toothpick test in the center of bread at 55 minutes.
Nutrition
Check out these great recipes from other bloggers:
Cinnamon Swirl Quick Bread from Something Swanky
Lemon Poppyseed Bread from Cooking Classy
Banana Coconut Sweet Bread from Cravings of a Lunatic
Chocolate Cinnamon Rolls Pull Apart Bread from Crazy for Crust
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More Delicious Recipes From Me:
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Ann says
After an hour baking, the bread had overflowed the pan….like two cups of batter flowed over. Thank goodness I had put it on a baking sheet to catch all the overflow. Double checked my ingredients and I had put in the correct amounts. Not sure why this happened. Wish I could post a picture.
Lillian says
I think the cherries need to have a few tablespoons of flour mixed in when setting them aside. This helps 2
ways, it keeps them from sinking to the bottom of the bread and help absorb the excessive liquid the cherries let out.
LyubaB says
I will try that. Thanks, Lillian!
Tom says
It came out so wet even after cooking for 1hr 15min. I had to throw it out it was so bad.
Joan says
Hello,
I have made the cake twice and both times the center fell and the streusel was mostly on the outside edges. I’m not sure why that happened. I don’t usually see a recipe with both sour cream and buttermilk for a loaf cake ? I also used frozen cherries and tossed them in flour so they wouldn’t sink. Not sure I may try it with good quality dried cherries.
LyubaB says
Hi, Joan
I have two thoughts, first the frozen cherries may have added to much extra moisture to the cake making it sink. Next, maybe it needed extra cook time. I would use a toothpick in the middle till it came out clean, to make sure it was done. As far as the streusel maybe pat in into the cake a little before baking. Hope this helps.
Brenda says
Quick feedback —
1. If you use brown sugar (as I did) the cake is very likely to be darker and not that lovely golden color.
2. I used frozen cherries, being careful they didn’t have too much juice with them — worked fine.
3. Cake is VERY MILD in flavour. Even with generous use of real vanilla. This is basically a vanilla cake/muffin batter with lightly spiced streusel topping.
These aren’t complaints. It was lovely and we certainly enjoyed it. It just was not the “big” flavour I was hoping for to go alongside tea and coffee.
lyuba says
Thank you so much for your feedback, Brenda!
Have you used light brown sugar vs dark brown sugar? That might have affected the color.
I’m glad the frozen cherries worked, it makes things a lot easier for many people.
Liz says
Can any type of cherry be used ? Or any type of fruit be substituted ? Thank you for the recipe it looks delicious !!! Liz
lyuba says
Thank you so much, Liz!
Dark cherries just tend to be sweeter but you can use other cherries if you’d like. As for other fruit, just watch for the juices content as it can water down the batter.
Marisa Franca @ All Our Way says
I love anything with streusel. I actually prefer that to a glaze. There is something so satisfying with the sugary/cinnamony goodness. I totally understand how time can get away from you — especially with family and a little one around. I can’t wait to make the bread — I may have to substitute the fruit if I can’t find those cherries but I don’t believe I’ll have too hard a time, seems like the fruit is really good this year. Thank you for sharing!
lyuba says
Oh me too and so do the kids 🙂 All the streusel was eaten off the bread in the morning. I still haven’t caught them.
Thank you, Marisa!
Joan Hayes says
This looks SO yummy, and incidentally I have cherries in my fridge right now! Now I know what to do with them (besides just snacking on them)! 🙂
lyuba says
Well, what a delicious coincidence! 😉
Thank you, Joan!!