This month’s TwelveLoaves linky party theme is stone fruit. I don’t usually bake with stone fruit but cherries are one of my favorite summer fruits and I needed a something easy to make for my brother-in-law who won’t eat ice cream. This recipe was the alternative for those who wouldn’t eat Fried Ice Cream.
As it turns out this quick bread was moist, sweet and delicious with lots of cherries – a half pound. My brother-in-law who said he didn’t usually eat cake after his second and third piece. I’d say that it was a hit. Try some plain or with whipped cream.
What’s your favorite stone fruit?
Fresh Cherry Quick Bread
Yield: 1 loaf Cook Time: 55 minutes
- 1/2 cup (1 stick) butter, softened
- 3/4 cup sugar
- 2 eggs, beaten
- 1 tablespoon vanilla extract
- 1 3/4 cups flour
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1 cup (1/2 pound) fresh sweet cherries, pitted (I weighed the cherries because the size and shape makes a huge difference)
Step 1: Spray a 9 by 5 inch loaf pan with cooking spray. Beat butter and sugar for 3 to 4 minutes until light and fluffy. Mix in the eggs and vanilla extract. In a medium bowl, whisk together the flour, salt and baking powder. Reserve 2 tablespoons of the flour mixture and mix into the cherries. This will help to the cherries from all settling to the bottom.
Step 2: Mix the flour mixture into butter mixture. Spoon about 1/4 of the mixture into the bottom of the prepared pan. Fold the cherries into the remaining batter. Spoon the batter in the pan. Bake in a preheated 350 degree oven for 45 to 55 minutes. When done, a toothpick inserted in the center will come out clean.
Step 3: Cool the loaf in the pan about 10 minutes. Depan the loaf and cool completely on a rack.
Storing: Store in a sealed plastic container for a few days.
Recipe adapted from King Arthur Flour, Fresh Cherry Quick Bread recipe.
#TwelveLoaves July: Bake any bread, yeast or quick bread, loaf or individual. This #TwelveLoaves July 2013 all about baking with stone fruits! We are excited to have Renee of Magnolia Days and Paula from Vintage Kitchen Notes hosting this month’s event!
Share your favorite stone fruit bread recipe: quick or yeast! Think luscious quick loaves, sinful scones, delightful Danishes. Any bread recipe you’d like to bake with stone fruits, share it with us! Let’s get baking!
You must see what our very talented #TwelveLoaves bakers have created July!
- Apricot Bread from Cake Duchess
- Peach & Apricot Honey Bread from Try Anything Once Culinary
- Peach Muffins from Ma Che Ti Sei Mangiato
- Peach Challah from Vintage Kitchen Notes
- Cherry Muffins from Magnolia Days
- Apricot Braided Loaf from Karen’s Kitchen Stories
- Cinnamon Peach Monkey Bread from Hip Foodie Mom
- Peach Oat Quick Bread from A Baker’s House
- Peach Cinnamon Rolls from That Skinny Chick Can Bake
- Nectarine Raspberry Bread from A Handful of Everything
Want to join the #TwelveLoaves group? It’s easy!
1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts. Please make sure that your bread is inspired by the theme!
2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.
3. Have your Twelve Loaves bread that you baked this July 2013, and posted on your blog by July 31, 2013.
You are next… Click here to enter
May theme: Focaccia
June theme: Corn Rolls
July theme: Challah
August theme: Summer Fruit
September: Say CHEESE!
October: Seeds, nuts and grains
November: Autumn Fruits: Apples and Pears
December: Boozy Bread
January: Clean Slate
February: Open Challenge
March: Holiday Breads
May: Open theme
June: Summer Buns
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