Cherry Bread

 

This Cherry Bread is a somewhat dense loaf of bread with just enough sweetness to make it feel like a dessert but not one of those desserts that make you feel guilty for consuming.

It reminds me a bit like pound cake or angel food cake.

Just like some of my other recipes I have posted, this one came about while finding a way to get rid of food that needed to be eaten.

I realize a lot of other bloggers have posted their renditions of cherry bread so this is definitely not a recipe unique to me.

That being said, I would like to think my cherry bread has a unique touch to it.

It has just enough sweetness to pair well with a cup of coffee or tea or add to a charcuterie board but it’s not so sweet that you feel like you ate a dessert.

To me, it feels like a perfect balance of bread for anytime of day and any kind of occasion.

Unless you want something a little more sweet, then I would recommend looking at my Dark-Chocolate, Raspberry Banana Bread, or my Chocolate-covered marshmallows with toppings.

 

Cherry Bread Instructions

 

Wet Ingredients

 

Begin by melting the butter in a microwave safe dish.

Add the butter, sugar, vanilla, and pinch of salt into a kitchen aid bowl or a large mixing bowl and mix it together well.

You can then add the eggs and mix again until everything is combined well.

Add the milk and lemon juice and mix again.

Don’t mix too much but just enough to where it looks combined.

Dry Ingredients

 

In a smaller mixing bowl, combine the flour and baking powder.

Pour a small amount of the flour mixture into the liquid mixture and mix.

Add somewhat small portions of the flour mixture to the liquid mixture as it combines together until there is no more flour to add.

The mixture should slowly start to turn into a thick creamy type batter.

Once it has that thick feeling to the batter and no more loose flour, turn the mixer off and set it aside.

Adding the Cherries

 

Next you will want to pit and cut your cherries.

If you happen to have a cherry pitting tool then go ahead and use that, but if you are like me and haven’t invested in one yet, a simple knife will do the trick.

Just expect it to be messy; especially if you are using fresh cherries.

I like to cut my cherries in half, but cutting them in fourths will work just as well.

If you have a cherry pit remover you could try leaving the cherries whole. I have not tried it this way, so the consistency may change.

After cutting the cherries, add them to the batter and fold them in using a spoon.

Do not use the mixer or kitchen aid as that will just blend the cherries into the batter and make a mess of everything.

Baking the Cherry Bread

 

Pour the batter into a lightly oiled bread pan and smooth out the top as evenly as you can.

Bake the bread in the oven at 350 for 45 minutes or until a toothpick comes out clean when inserted in the middle of the bread.

Remove the pan from the oven and let it sit for about 10 minutes.

This is so the bread does not try to fall apart when you remove it from the pan.

Once the bread has cooled, remove it from the pan and slice as needed.

 

Tips

As a side note, if you are wondering how to remove the bread from the pan in one piece before cutting, you can try using a spatula to gently separate the bread from the sides of the pan.

Then you can slowly slide the spatula under one of the smaller sides and tip the pan slightly to slide the whole loaf onto a plate or cutting board.

Or you can let the bread cool a little bit longer than 10 minutes just to make sure the bottom is cool enough and then separate the sides from the pan.

This time though, go back around the sides a second time and try to get a bit of the bottom on each side.

Then you can take a large plate or cutting board and place it on top of the pan and flip the whole thing over.

If the bread is cool enough then it should fall neatly onto the cutting board either right away or with a few firm but light taps on the bottom of the pan with the palm of your hand.

Side Notes

I have tried serving this bread both slightly warm and at room temperature and I think either way works really well.

You could also try saving this bread in the fridge if you enjoy your bread a bit cold.

At room temperature the loaf keeps well for 4 or 5 days and is good for about a week if its kept in the fridge.

I personally preferred to leave it out at warm temperature but it tastes just as good cold.

I also very much enjoyed the bread with a cup of coffee as a small morning breakfast.