Chocolate Chip Cherry Bread

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Last Updated on May 31, 2026 by Kiersten James

Easy chocolate chip cherry bread made with dried cherries, chocolate chips, sour cream, and almond extract – perfect with coffee or espresso.

Everyone knows I make a lot of banana bread. I have no idea why, but they do.

In fact, my chocolate chip banana bread has rapidly become one of the most popular recipes on this site, so I figured it was time to share another loaf that disappears just as quickly.

This chocolate chip cherry bread is soft, easy to make, and screams NY bakery flavors from the top of the Freedom Tower.

Almond extract pairs perfectly with the cherries, and the chocolate chips make every slice feel SO much more special than your average quick bread.

During the fall and winter, there’s always some kind of loaf cake sitting on our counter. We’ll cut a slice with a hot espresso in the afternoon, or grab a piece the next morning before heading out the door.

It’s not too sweet, doesn’t require any special ingredients, and stays soft for a few days thanks to the sour cream.

If you’re looking for something a little different but just as easy to make, this is a really good place to start!

Why You’ll Love This

• Amazing with a good cup of coffee or espresso
• Classic NY cherry almond bakery flavors
• Freezes beautifully if you want to save a loaf for later
• No unnecessary or expensive ingredients
• Chocolate chips make it appealing to both kids and adults

If you love quick breads but want something different from banana bread, pumpkin bread, or zucchini bread, this is a nice change that still feels familiar and comforting.

Ingredient Highlights:

All-Purpose Flour: Regular all-purpose flour gives this bread enough structure while still keeping it soft and tender.

Baking Powder + Baking Soda: Using both helps the loaf rise evenly and keeps it from feeling heavy.

Salt: A small amount of salt balances the sweetness and helps bring out the chocolate and cherry flavors.

Granulated Sugar: This loaf isn’t too sweet. The sugar gives it just enough sweetness while allowing the cherries and chocolate to stand out.

Butter: Butter adds richness and gives the bread a homemade flavor that pairs perfectly with coffee.

Eggs: The eggs help hold everything together and contribute to the soft texture.

Almond Extract: Don’t skip this ingredient. Almond and cherry belong together, and it’s what gives this bread its classic flavor.

Vanilla Extract: Vanilla rounds everything out and complements both the chocolate and cherries.

Sour Cream: Sour cream is what keeps this bread moist. It also gives the loaf a rich texture without making it heavy.

Dried Cherries: Even though it’s annoying and they’re sticky, I like chopping the cherries into smaller pieces. Cutting them smaller makes sure that you get cherries in every bite instead of finding a few large pieces scattered throughout the loaf.

Chocolate Chips: Semi-sweet chocolate chips provide just enough chocolate without overpowering the cherries. Sometimes I swap these out for a dark chocolate bar that I chop up into finer pieces.

Tips for the Best Results

1. Chop larger dried cherries before adding them to the batter. This helps distribute them more evenly throughout the loaf.
2. Don’t overmix once the flour goes in. Stir just until everything comes together.
3. If your chocolate chips tend to sink, toss them with a teaspoon of flour before folding them into the batter.
4. Allow the loaf to cool completely before slicing. It cuts much cleaner, and the texture improves as it cools.

How to Make Homemade Chocolate Chip Cherry Bread

Ingredients:

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 1/2 cup butter, softened
• 2 large eggs
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 8 ounces sour cream
• 1/2 cup dried cherries, chopped
• 1/2 cup semi-sweet chocolate chips

Instructions:

Preheat your oven to 350°F.

Grease and lightly flour a 9×5″ loaf pan.

In a bowl, whisk together the flour, baking powder, baking soda, and salt.

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.

Add the eggs one at a time, mixing until fully incorporated before adding the next one.

Add the almond extract and vanilla extract.

Alternate adding the flour mixture and sour cream, mixing on low speed just until combined after each addition.

Fold in the chopped dried cherries and chocolate chips or chunks.

Spread the batter evenly into the prepared loaf pan.

Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean with few moist crumbs.

Allow the loaf to cool in the pan for 10 minutes then remove and transfer to a wire rack to cool completely before slicing.

Storage & Freezing:

Store the bread tightly covered at room temperature for 3 days.

I’ve noticed that the flavor actually seems to improve a little by the second day, making this a great make-ahead recipe.

For longer storage, refrigerate for up to 1 week.

Freezing Instructions:

Allow the loaf to cool completely before wrapping it tightly in plastic wrap followed by aluminum foil or a freezer bag. Freeze for up to 3 months.

When you’re ready to serve it, thaw at room temperature for several hours or overnight.

More From Scratch Baking Recipes:

Italian Anise Biscotti (100 year old family recipe)

Big Bakery-Style Blueberry Muffins

Fresh Blackberry Crumb Cake

Chocolate Chip Banana Bread

Baked Oatmeal with Fresh Berries

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