Cooking
Chocolate Cherry Quick Bread
My cherries arrived about a week and a half ago and I know they can’t last forever. They’re still holding up pretty well, but I have almost two pounds left! This evening I made a light and tasty quick bread using some of them.
The complementary flavors that come to mind when I think of sweet cherries are almond and chocolate. I wanted to incorporate these flavors, but I also wanted something that would be easy to make and that would freeze well. I decided on a chocolate quick bread with ground almonds, which I had on hand, and of course cherries.
I found a recipe for Cocoa Quick Bread in Nick Malgieri’s How to Bake and used that as a starting point. I upped the amount of cocoa slightly, replaced the spices with almond and vanilla extracts, and added the almonds and cherries. I used nonfat sour cream, which resulted in a light but moist bread. Using the regular sour cream would give you a richer bread.
I enjoyed a slice of the still warm bread this evening with a little leftover cherry chocolate chip ice cream. Once the bread has cooled completely I plan to wrap the rest of it and stash it in the freezer. I’ve been eating too much sweet stuff this past week with all the celebrating. It’s time to get back to more careful eating!
Chocolate Cherry Quick Bread
1 2/3 cups all purpose flour
1/3 cup cocoa (not Dutch process)
½ tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup almond meal (ground almonds)
2 large eggs
¾ cup brown sugar
½ tsp vanilla extract
½ tsp almond extract
¼ cup canola oil
¾ cup sour cream (I used nonfat)
1 1/4 cups quartered sweet cherries
Preheat oven to 375 F. Butter and flour a 9x5x3 loaf pan.
Sift flour, cocoa, baking powder, baking soda, and salt into a large mixing bowl. Whisk in almond meal.
Whisk eggs in another bowl and add sugar. Whisk a minute or two until light. Whisk in oil and sour cream. Stir wet ingredient into dry ingredients – do not overmix.
Put batter in prepared pan and bake for 45 to 50 minutes. Cool on rack for 5 minutes and then turn loaf out onto rack and finish cooling.
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Cooking
The Clock’s ticking…
Chocolate Cherry Quick Bread
My cherries arrived about a week and a half ago and I know they can’t last forever. They’re still holding up pretty well, but I have almost two pounds left! This evening I made a light and tasty quick bread using some of them.
The complementary flavors that come to mind when I think of sweet cherries are almond and chocolate. I wanted to incorporate these flavors, but I also wanted something that would be easy to make and that would freeze well. I decided on a chocolate quick bread with ground almonds, which I had on hand, and of course cherries.
I found a recipe for Cocoa Quick Bread in Nick Malgieri’s How to Bake and used that as a starting point. I upped the amount of cocoa slightly, replaced the spices with almond and vanilla extracts, and added the almonds and cherries. I used nonfat sour cream, which resulted in a light but moist bread. Using the regular sour cream would give you a richer bread.
I enjoyed a slice of the still warm bread this evening with a little leftover cherry chocolate chip ice cream. Once the bread has cooled completely I plan to wrap the rest of it and stash it in the freezer. I’ve been eating too much sweet stuff this past week with all the celebrating. It’s time to get back to more careful eating!
Chocolate Cherry Quick Bread
1 2/3 cups all purpose flour
1/3 cup cocoa (not Dutch process)
½ tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup almond meal (ground almonds)
2 large eggs
¾ cup brown sugar
½ tsp vanilla extract
½ tsp almond extract
¼ cup canola oil
¾ cup sour cream (I used nonfat)
1 1/4 cups quartered sweet cherries
Preheat oven to 375 F. Butter and flour a 9x5x3 loaf pan.
Sift flour, cocoa, baking powder, baking soda, and salt into a large mixing bowl. Whisk in almond meal.
Whisk eggs in another bowl and add sugar. Whisk a minute or two until light. Whisk in oil and sour cream. Stir wet ingredient into dry ingredients – do not overmix.
Put batter in prepared pan and bake for 45 to 50 minutes. Cool on rack for 5 minutes and then turn loaf out onto rack and finish cooling.
- Bread Machine Buttermilk Wheat Bread Recipe
Recently I’ve gotten back into baking bread. First I tested a bread recipe using Einkorn flour in anticipation of reviewing an Einkorn cookbook. And when my friend Jerry James Stone asked if I would contribute a recipe to his Three Loaves project, I...
- Easy Almond Cookies Recipe
This is the easiest almond cookie recipe ever. And I bet you could use an easy cookie recipe about now. It requires only a few ingredients and you prepare the dough in the food processor so making them takes maybe 10 minutes and there's barely any...
- Using It Up
Bruschetta my way It’s the end of the week and it’s time to clear out the leftovers and make room in the fridge for weekend shopping. My goal this evening was to use up four very sad plum tomatoes and the rest of those Lapin cherries. I peeled...
- Growing To Like Rhubarb
Rhubarb conserve When I was little, we had a rhubarb plant in our yard and my Mom would frequently prepare some sort of rhubarb sauce or compote. It was the only dessert I didn’t like and it seemed unfair to me at the time that rhubarb...
- Pretty Please With Three Cherries On The Side...
Cherries was at the market the other day and I just couldn't help myself from buying them although they were a teeny tiny bit expensive. Heck, I'm studying for my exam and I need to treat myself nicely from time to time - let myself indulge,...