Cherry Quick Bread - Baked From Scratch
Cherry Quick Bread Recipe has a soft and tender crumb and a delicate crunch to the outside. This bread doesn't skimp on sweet luscious dark cherries for natural sweetness.
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
- 3/4 cup Cherries Any variety pitted and largely diced plus additional halves for the top of the bread
- 3/4 cup Unbleached All-Purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp kosher salt
- 4 tbsp coconut oil *melted and cooled
- 1/2 cup sugar
- 1 egg
- 1 tsp vanilla extract I recommend using pure
- 1/4 cup applesauce unsweetened
- 1 lemon zested & freshly squeezed
Preheat the oven to 375°F. Spray a loaf pan with non-stick cooking spray. Set aside.
Heat the coconut oil in a covered large glass bowl in the microwave for 30 seconds. Stir after 15 seconds. Remove and allow to cool slightly. Add the sugar and stir together until smooth. Add the egg, vanilla, salt, applesauce, and the zest and juice of the lemon. Stir to combine.
In another large bowl, add the flour, baking powder, baking soda. Whisk to combine. Add the cherries and stir.
Pour the wet ingredients into the dry ingredients. Fold together until mixed.
Spoon mixture into the prepared pan and dot the top with additional cherry halves.
Bake for 45-55 minutes. Cover the top toward the end of baking if the top gets too brown.
Cool on a baking rack for 15-30 minutes and then remove the bread from the loaf pan.
Store at room temperature.
Coconut oil will give this bread a light coconut flavor. You may substitute unsalted butter.
Recipe creator - https://www.thespeckledpalate.com/fresh-cherry-quick-bread/
Calories: 140kcal | Carbohydrates: 21g | Protein: 2g | Fat: 6g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 97mg | Potassium: 84mg | Fiber: 1g | Sugar: 12g | Vitamin A: 30IU | Vitamin C: 6mg | Calcium: 19mg | Iron: 1mg