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Sweet Cherry Bread

Sweet Cherry Bread

Quick breads are a true Southern staple – offering just the right bite for breakfast, afternoon tea, a light dessert or a quick snack when you’re on the go. Most often made with fruit and nuts, quick breads are sweet but not overwhelmingly so,

Sweet cherries are the key player in this loaf and one not often thought of for quick breads. The cherries are paired with toasted pecans and swirled in a luscious batter with notes of almond and vanilla. Baked until golden, the bread’s delicate fragrance dancing through the air.

If you made a list of favorite summer fruits, cherries with their deep crimson color would most definitely be included. My Grandparents had a beautiful cherry tree at their home in the Texas Panhandle. We would gather baskets of these gorgeous stone fruits and my Grandmother would turn them into a divine cherry pie or cobbler.

This is an old recipe that I’ve flipped over for many years, but it’s always had my eye. I finally made it a point to give it a try. The result is a delightful bread with the delicate flavors of cherry and almond mingled in every bite. And the great thing, whether it’s cherry season or not this bread can always be on the menu because it’s made with canned sweet cherries.

You want Oregon dark cherries packed in a heavy syrup, not the thick pie filling that made the rounds in the 60s and 70s. Just drain the juice off the cherries, give them a quick chop…

then stir them into the batter.

Not sure why I waited so long to make this delicious loaf!

Sweet Cherry Bread

1 can sweet cherries in juice, 15-ounces – about 1-1/4 cup

½ cup butter, room temperature

1-1/2 cups sugar

2 cups flour, with 1 tablespoon reserved for dusting the pecans

1 teaspoon baking soda

1 teaspoon kosher salt

3 tablespoons buttermilk

2 extra-large eggs room temperature, lightly beaten

1 teaspoon pure vanilla extract

1 teaspoon pure almond extract

1 cup toasted chopped pecans

Drain the cherries and transfer them to a food processor. Pulse about 4 to 5 times until they are finely chopped. You should have about 1 cup of chopped cherries.

Combine the butter and the sugar in a mixing bowl. Beat on medium speed until light and fluffy, about 4 minutes.

In a separate bowl whisk the flour with the baking soda and the kosher salt.

Using low speed add the flour mixture to the butter and sugar, about a third at a time, alternating with the buttermilk, ending with the flour. It will still be a bit crumbly until you add the cherries.

Stir in the cherries, the eggs along with the vanilla and the almond extracts.

Toss the chopped pecans with the remaining 1 tablespoon of flour. Add to the batter blending in on low speed.

Scoop the batter into a large loaf pan (9”x5”x3”) that has been greased and floured and lined with parchment paper.

Bake in a 350-degree oven for 55 to 60 minutes or until a toothpick inserted in the center comes out clean. If the top of the loaf starts to get too brown before it’s baked through, place a sheet of foil loosely over the top of the pan.

Let the bread cool in the pan for 10 minutes then remove it and let it finish cooling on a wire rack. This bread also freezes beautifully.

Sweet Cherry Bread, courtesy of Preserving Good Stock

June 21, 2019
: Makes one large loaf.

Sweet cherries are the key player in this loaf and one not often thought of for quick breads. The cherries are paired with toasted pecans and swirled in a luscious batter with notes of almond and vanilla. Baked until golden, the bread’s delicate fragrance dancing through the air.

By:

Ingredients
  • 1 can sweet cherries in juice, 15-ounces – about 1-1/4 cup
  • ½ cup butter, room temperature
  • 1-1/2 cups sugar
  • 2 cups flour, with 1 tablespoon reserved for dusting the pecans
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 3 tablespoons buttermilk
  • 2 extra-large eggs room temperature, lightly beaten
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure almond extract
  • 1 cup toasted chopped pecans
Directions
  • Step 1 Drain the cherries and transfer them to a food processor. Pulse about 4 to 5 times until they are finely chopped. You should have about 1 cup of chopped cherries.
  • Step 2 Combine the butter and the sugar in a mixing bowl. Beat on medium speed until light and fluffy, about 4 minutes.
  • Step 3 In a separate bowl whisk the flour with the baking soda and the kosher salt.
  • Step 4 Using low speed add the flour mixture to the butter and sugar, about a third at a time, alternating with the buttermilk, ending with the flour. It will still be a bit crumbly until you add the cherries.
  • Step 5 Stir in the cherries, the eggs along with the vanilla and the almond extracts.
  • Step 6 Toss the chopped pecans with the remaining 1 tablespoon of flour. Add to the batter blending in on low speed.
  • Step 7 Scoop the batter into a large loaf pan (9”x5”x3”) that has been greased and floured and lined with parchment paper.
  • Step 8 Bake in a 350-degree oven for 55 to 60 minutes or until a toothpick inserted in the center comes out clean. If the top of the loaf starts to get too brown before it’s baked through, place a sheet of foil loosely over the top of the pan.
  • Step 9 Let the bread cool in the pan for 10 minutes then remove it and let it finish cooling on a wire rack. This bread also freezes beautifully.

 



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