Comments on: Cherry Quick Bread – Baked From Scratch

By: Julie Menghini

Julie Menghini — Wed, 11 Jun 2025 16:12:27 +0000

In reply to lindsey. The glory of quick bread is that you don't have to let it rise? By pressing it into a pie pan, I can't imagine how it would bake. Sorry Lindsey that it didn't work for you.

By: lindsey

lindsey — Mon, 09 Jun 2025 14:41:12 +0000

Definitely not a traditional quick bread like banana or pumpkin bread- it’s not a wet dough, it’s more like a tart dough. After mixing it and realizing it wouldn’t rise or act like a quick bread, I put it into a pie pan and pressed it like a tart and added more cherries and powdered sugar on top. It was still good- but not a quick bread the way most people think of it.

By: Julie Menghini

Julie Menghini — Mon, 03 Aug 2020 14:22:22 +0000

In reply to Linda. This is indeed a thick batter that doesn't rise much. Exchanging the coconut oil with butter and the other changes you made may have affected your outcome. I do appreciate you stopping by and hope your comment helps other readers.

By: Linda

Linda — Fri, 31 Jul 2020 05:48:28 +0000

Tried it tonight and like others it did. Not Rise much and it’s a very heavy /thick batter. Used a bread loaf pan, used unsalted butter instead of coconut oil and left the lemon zest out but put in the lemon juice on the cherries
Baked for 40 mins at 350 and it was done
Taste was good but a bit dry

By: Julie Menghini

Julie Menghini — Sat, 27 Jun 2020 12:39:00 +0000

In reply to Murni. I'm so sorry Murni! You're so correct, the flour is 1-3/4. I've corrected the recipe and appreciate you pointing this our for us!

By: Murni

Murni — Thu, 25 Jun 2020 22:53:06 +0000

My bread didn’t turn out good. I think the flour should be 1 3/4 cup instead of only 3/4 cup.

By: Julie Menghini

Julie Menghini — Mon, 11 May 2020 19:20:33 +0000

In reply to Helen. Using Gluten-free flour is going to act differently than the flour I used but am very glad you enjoyed it.

By: Helen

Helen — Sun, 10 May 2020 17:08:59 +0000

We enjoyed this bread for Mother’s Day brunch for the 4 of us. It was moist and satisfying, more like custard than bread in my opinion. I followed the recipe exactly but used gluten free flour instead. It didn’t rise very much and at most if eaten as a dessert, it would serve 8 people. We finished the whole thing at brunch today. Thank you for the recipe.

By: Julie Menghini

Julie Menghini — Sat, 23 Nov 2019 18:50:49 +0000

In reply to Clara. What sized pan did you use? Several people have made this recipe and didn't have your experience? You may want to test your baking powder and baking soda to make sure they're still good.

By: Clara

Clara — Sat, 23 Nov 2019 01:36:34 +0000

This recipe sounded good, but didn’t turn out very good. Didn’t hardly raise. The bread is only an inch high. I should have doubled the recipe to make one loaf. Also it is VERY crumbly and doesn’t slice well.