Fresh Cherry Quick Bread

star rating (7) rate this recipe »
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Fresh Cherry Quick Bread

star rating (7) rate this recipe »
Published prior to 2008

Quick breads are aptly named. Easy to put together (and easy to clean up after). Quick breads also freeze well. Wrap cooled breads in a layer of plastic wrap and then one of tin foil. Don't forget to label!

This recipe uses coriander, the seed of the cilantro plant. It has a mysterious and exotic taste. Coriander is also great added to your coffee grounds in the morning. Add a tablespoon for a pot of eight cups and brew as usual.

1/2 cup (8 tablespoons, 4 ounces) butter, softened
3/4 cup (5 1/4 ounces) granulated sugar
2 large eggs, beaten
1 tablespoon vanilla extract
1 3/4 cup (7 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1/2 tablespoon ground coriander or ground cardamom
1/2 teaspoon salt
1 tablespoon baking powder
1 cup (1/2 pound) fresh cherries, pitted; or diced fresh plums

Preheat oven to 350°F. Grease a 9" x 5" loaf pan.

Cream the butter and sugar together. Add eggs and extract.

Sift dry ingredients together and add to wet ingredients. Stir in the cherries and mix until combined.

Spoon batter into loaf pan. Bake for 45 to 55 minutes. Insert a skewer or cake tester; it will come out dry when the bread is done. Cool for 10 minutes in the pan and turn out on a rack to fully cool. This is best eaten the next day. Yield: One loaf.

This recipe reprinted from The Baking Sheet Newsletter, Vol. III, No. 7, End of Summer 1992 issue.

Reviews

1
  • star rating 03/22/2015
  • Jenny from Rochester, NY
  • Delicious. Made it with 2/3 c of sugar, cardamom, and cherries canned last season. Absolutely fantastic.
  • star rating 01/10/2015
  • Yarnjunky from Skidway Lake, MI
  • Not too sweet, but just right. I used canned sweet cherries instead of fresh. Yummy!
  • star rating 07/06/2014
  • Angela from Wassenaar, Netherlands
  • This is a sweet bread, more like a cherry butter cake than bread, but it is very good! I served it at tea time and with only four people, there was not a slice left!. I will be making another one soon!
  • star rating 12/30/2012
  • janetpbenson from KAF Community
  • I tried this recipe when I was experimenting with several recipes using fresh cherries. I must admit it seemed more like a cake than a quick bread, and it was a little on the sweet side (unless you eat it like cake, as I did.) I had never tried cardamom in a recipe before, and I am now a huge fan. Great for a dessert!
  • star rating 08/03/2011
  • Dave from CT. USA
  • Much too sweet. Use the quick bread recipes in Joy of Cooking. They're not as sweet, and they require 1/2 as much butter. They use juices and/or milk/buttermilk for moisture. Also, the tartness of the juice (often OJ) provides sweetness that's not as cloying as sugar.
  • star rating 07/27/2009
  • Laura from Chesapeake, VA
  • This was my first experience with cardamom. Yum! This recipe was wonderful. Baked 10 loaves to share with friends. Big hit, even with those who thought they didn't like cherries.
  • star rating 04/19/2009
  • from
  • A very different bread. I also use frozen sour cherries with good results. Cut with a very sharp serated knife so that the cherries don't get crushed.
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