Recipe courtesy of Dan Langan
Recipe courtesy of Dan Langan
Watch how to make this recipe.
Chocolate Cherry Quick Bread
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- Level: Easy
- Total: 2 hr 15 min (includes cooling time)
- Active: 15 min
- Yield: One 8-inch loaf, enough for 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 281
- Total Fat
- 12 g
- Saturated Fat
- 2 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 1 g
- Sugar
- 29 g
- Protein
- 3 g
- Cholesterol
- 16 mg
- Sodium
- 167 mg
This quick bread tops my list of ways to enjoy chocolate for breakfast! I love the harmony between the smooth chocolate flavor and the tart sweetness of cherries joined together in this moist and slightly dense loaf.
- Level: Easy
- Total: 2 hr 15 min (includes cooling time)
- Active: 15 min
- Yield: One 8-inch loaf, enough for 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 281
- Total Fat
- 12 g
- Saturated Fat
- 2 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 1 g
- Sugar
- 29 g
- Protein
- 3 g
- Cholesterol
- 16 mg
- Sodium
- 167 mg
Ingredients
Directions
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25m
Easy
CLASS
- Position a rack in the center of the oven and preheat to 350 degrees F. Spray an 8-by-4-inch loaf pan with nonstick spray and line it with parchment paper.
- Combine the dried cherries with the 1 teaspoon cocoa powder in a small bowl. Toss to evenly coat and set aside.
- Microwave the cherry juice in a microwave-safe measuring cup until steaming, about 1 minute. Transfer to a medium bowl, add the 1/2 cup cocoa and whisk until smooth. Set aside while you prepare the dry ingredients.
- Put the flour, sugar, baking powder and salt in another medium bowl and whisk well to combine.
- Add the oil, egg, egg white and vanilla to the warm cocoa mixture then whisk to combine. Pour into the dry ingredients and stir until incorporated. Pour about 1/3 of the batter into the prepared pan. Stir the cocoa-coated cherries into the remaining batter, then pour that batter into the pan. Sprinkle the chocolate chips on top.
- Place the loaf pan on a baking sheet and bake on the center rack until a toothpick comes out with a few moist crumbs, 60 to 64 minutes. Let cool in the pan for 15 minutes then remove the quick bread to a wire rack to cool completely before slicing with a serrated knife (this will cut through the cherries easily and yield a clean slice).
- Serve or wrap the cooled loaf in plastic wrap or foil and store on the counter for up to 3 days.
