Vegan Cherry Bread

Cherry loaf on wooden board, cut into slices with jam pot to background, jam spoon and butter knife to side.

Course: Breakfast, Brunch, Snack

Cuisine: British

Prep Time: 15

Cook Time: 55

Total Time: 1 10

Servings: slices

Calories: 233kcal

Author: Jacq

This Vegan Cherry Bread is a type of quick loaf cake that is prepared with glace cherries and a few other every-day ingredients. It has all the flavours of Battenburg cake but has less sugar, and does not require butter or margarine so is added fat-free as well as egg and dairy-free. It is delicious spread with dairy-free butter or margarine, and/or a dollop of fruit jam.

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US Customary - Metric

Equipment

2 Ib loaf pan
Baking paper.
Mixing bowl
mixing spoon
sieve
cooling rack

Ingredients

400 grams plain flour [all-purpose flour]
½ teaspoon bicarbonate of soda [baking soda]
2 teaspoons baking powder
1 pinch salt
85 grams granulated sugar [or caster sugar]
170 grams glace cherries [candied cherries] [slice some of the cherries into halves and some into quarters]
1 teaspoon almond extract/essence [or vanilla]
375 millilitres soya milk [or your usual milk]
2 tablespoons golden syrup [or your choice of syrup such as maple syrup, date syrup, brown rice syrup, etc]

Topping [optional]

40 grams flaked almonds [or any chopped nuts]

Instructions

Preheat the oven to 180°C (160°C fan) / 355°F / Gas Mark 4.
Grease the loaf pan with a little oil or margarine and line with baking paper.
Sieve the flour, baking powder and bicarbonate of soda into a mixing bowl.
400 grams plain flour, ½ teaspoon bicarbonate of soda, 2 teaspoons baking powder
Add the salt, sugar, chopped glace cherries, almond extract, and golden syrup.
1 pinch salt, 85 grams granulated sugar, 170 grams glace cherries, 1 teaspoon almond extract/essence, 2 tablespoons golden syrup
Pour in the milk and stir everything together until just combined.
375 millilitres soya milk
Scoop the mixture into the loaf pan.
Scatter the flaked almonds evenly over the top.
40 grams flaked almonds
Bake on the middle shelf of the oven for 45-60 minutes, until the loaf has risen, is firm to touch, and a skewer popped in the centre comes out clean.
Check fan ovens at the 45 minute mark as they tend to bake quicker.
Cool in the loaf pan for 5-10 minutes before removing and placing on a cooling rack.

Notes

Cherry bread will be at its freshest for 1-3 days. Older slices can be toasted or warmed through in the oven or air-fryer for a few minutes.
Slices can be frozen for 2-3 months. Wrap up with food-safe wrap or place into an airtight food container/freezer bag.
There is no need to wash the glace cherries before using in the recipe.
Glace cherries can be replaced with 1 cup [140 grams] of dried cranberries, dried blueberries, or dried cherries.
The flaked almonds are optional but do add a nice crispy, toasty texture. They can be replaced with any chopped nuts.
If nut allergy is an issue replace the almonds with sunflower or pumpkin seeds, or simply omit.
Line the loaf pan with baking paper and try not to use a ready-made loaf pan paper insert as this cherry bread recipe may stick to it! We have tried and found best results with baking paper or parchment paper.
Cherry bread is delicious enjoyed with a nice cup of tea, coffee, or chilled plant-based milk, and is a good cake alternative as it contains less sugar and no added fat or oil.
Using almond extract/essence and flaked almonds with the glace cherries gives the cherry bread a batenburg cake flavour, but you can replace the almond extract with vanilla extract/essence if preferred.

Nutrition