Decadent Chocolate Chip Cherry Bread: Your New Favorite Moist Quick Bread Recipe
The moment I discovered the original version of this delightful recipe in *Our State Magazine*, I knew I had to try it. The vibrant combination of cherries and chocolate, baked into a comforting loaf, was simply irresistible. However, fate, or perhaps just my incredibly busy schedule, had other plans. We were in the midst of preparing for our first proper vacation in two years – a much-anticipated escape! Despite the frantic packing and pre-travel errands, the allure of this bread was too strong to ignore. The bread won, hands down. I baked it at the very last minute, wrapped it carefully, and tucked it away in the freezer.
And honestly, it was one of the best decisions I made. Returning home from vacation to a homemade treat waiting patiently in the freezer was an unexpected luxury. This wasn’t just any “bread”; it was a comforting, sweet indulgence that felt more like a rich pound cake. Its presence instantly transformed our post-vacation blues into a sweet welcome home. This Chocolate Chip Cherry Bread is truly a dessert disguised as a quick bread, offering the perfect blend of fruity sweetness and chocolatey delight, making it ideal for breakfast, a coffee break, or an after-dinner treat.
Irresistible Texture and Rich Flavor Profile
This Chocolate Chip Cherry Bread is a prime example of a quick bread at its finest, embodying the luxurious characteristics of a pound cake. It’s crafted with an abundance of sweet or tart cherries (fresh or frozen work beautifully) and generous dark chocolate chips, creating a harmonious symphony of flavors in every bite. The texture is remarkably dense yet incredibly moist, with a fine, tight crumb that practically melts in your mouth. Unlike some quick breads that can be dry or crumbly, this loaf maintains a wonderfully soft consistency, ensuring a pleasurable eating experience. It boasts a beautiful, well-defined shape that slices cleanly, revealing the delightful distribution of cherries and chocolate throughout. The sweetness level is perfectly balanced, neither overwhelming nor understated, allowing the natural flavors of the fruit and chocolate to shine.
The rich and buttery flavor is further enhanced by the addition of sour cream, which contributes significantly to its moistness and tender crumb. This recipe reminds me fondly of the Sour Cream Blueberry Loaf, but with the added decadence of chocolate, elevating it to an even richer profile. For the flavorings, I took a slight departure from the original *Our State* magazine recipe and introduced ½ teaspoon of almond extract. If almond isn’t your preference, feel free to stick with classic vanilla extract, or use a combination. I’ve found that almond extract beautifully complements the cherries, enhancing their natural sweetness and providing a subtle, sophisticated depth that my family thoroughly enjoys. Their enthusiastic approval means I’m often tempted to add almond extract to anything featuring cherries!
Initially, I considered incorporating toasted pecans for an added crunch and nutty flavor, a common and delicious addition to many quick breads. However, for this particular Chocolate Chip Cherry Bread, I’m genuinely glad I decided against it. The pure, unadulterated combination of dark chocolate and juicy cherries, nestled within the moist, dense crumb, proved to be perfect on its own. The focus remains squarely on these two star ingredients, allowing their profiles to truly stand out without competition. I’ll save the pecans for another time, perhaps for the Sweet Potato Pecan Quick Bread that also caught my eye in *Our State* magazine.
Choosing the Perfect Loaf Pan Size for Baking Success
While this recipe is incredibly straightforward and forgiving in many ways, achieving the ideal quick bread requires attention to a crucial detail: using the proper size loaf pan. The pan size significantly impacts how your bread bakes, rises, and ultimately, its texture and appearance. For this particular Chocolate Chip Cherry Bread, a true 9×5 inch loaf pan is highly recommended for optimal results. This size allows the batter to spread and rise correctly, ensuring an evenly baked loaf with a beautiful domed top and stable structure.
I typically reach for an 8 ½ by 4 ½ inch pan for most of my quick bread recipes, and while it will work, you might find it a bit too small for the full volume of this batter. If you opt for an 8 ½ by 4 ½ inch pan, be prepared to reserve some of the batter. You can then bake this extra batter in a mini (3×5 inch) loaf pan or even a small, oven-safe custard dish to create an additional round loaf. Failing to do so might result in the batter overflowing the pan during baking, creating a messy situation and potentially altering the bread’s texture.
Conversely, if your pan is too large, the batter might spread too thinly, leading to a flatter loaf with a drier texture and a shorter baking time. It’s a delicate balance. The notes from my initial testing confirmed that an 8×4 inch (1-pound capacity) pan was indeed too small, causing the bread to rise excessively and spill over the sides. The 9×5 inch pan, on the other hand, produced a loaf with excellent structure and a stable shape, though slightly stubbier than expected. The 8 ½ by 4 ½ inch pan ultimately proved to be a fantastic compromise for a taller, more aesthetically pleasing loaf, provided you manage the batter volume. Always ensure your pan is well-greased and floured (or lined with parchment paper) to prevent sticking, regardless of size. Monitoring your bread closely with a toothpick test is essential, especially when experimenting with different pan dimensions.
The Art of Freezing Chocolate Chip Cherry Bread
One of the many wonderful qualities of this Chocolate Chip Cherry Bread is its exceptional freezer-friendliness. Quick breads, in general, tend to hold up remarkably well to freezing and thawing, and this recipe is no exception. This makes it an ideal candidate for meal prepping or simply ensuring you always have a delicious, homemade treat on hand for unexpected guests or a sudden craving. I experienced this firsthand when I froze the loaf just after it cooled, and then thawed it upon our return from vacation. The outcome was nothing short of perfect – both the texture and the flavor were completely preserved, as if it had just come out of the oven.
To ensure optimal freshness when freezing, allow the bread to cool completely to room temperature. This is crucial as any residual warmth can create condensation inside the wrapping, leading to ice crystals and potential freezer burn. Once cooled, wrap the loaf tightly in plastic wrap, ensuring no air pockets remain. Then, add a second layer of aluminum foil or place the wrapped loaf in a freezer-safe bag. This double layer of protection guards against freezer burn and helps maintain its moisture. When you’re ready to enjoy it, simply remove the loaf from the freezer and let it thaw at room temperature for several hours or overnight. For a warm, freshly baked experience, you can gently reheat thawed slices in the microwave or a toaster oven. The convenience and quality retention make freezing this Chocolate Chip Cherry Bread an absolute game-changer.
Exploring Gluten-Free Chocolate Chip Cherry Bread Options
For those navigating dietary restrictions or simply looking for gluten-free alternatives, adapting this Chocolate Chip Cherry Bread recipe is definitely possible. While I haven’t personally tested a gluten-free version yet, I am confident that it will work beautifully with a high-quality, all-purpose gluten-free flour blend. The key to successful gluten-free baking often lies in selecting a reliable flour blend that is specifically designed for baking, rather than single-ingredient flours.
Based on my experience with other quick bread recipes, I would highly recommend using approximately 210 grams of either King Arthur Measure for Measure Gluten-Free Flour or Thomas Keller’s Cup4Cup Gluten-Free Flour. Both of these blends are known for their excellent performance in baked goods, often requiring minimal adjustments to liquid content and providing a texture very similar to traditional wheat flour. When attempting a gluten-free version, remember that gluten-free batters can sometimes be a bit thicker or require a touch more liquid to achieve the right consistency. Additionally, baking times might vary slightly, so keep a close eye on your loaf and rely on the toothpick test for doneness. I am excited to develop and test a dedicated gluten-free version of this recipe very soon and will be sure to report back with specific instructions and any necessary adjustments!
- Walnut Sandwich Bread
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- White Chocolate Cherry Almond Cookies
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Recipe
Chocolate Chip Cherry Bread
Anna
Pin Recipe
Ingredients
- 1 ½ cups all-purpose flour plus 2 tablespoons (divided) (210 grams)
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- 14 tablespoons unsalted butter, softened (196 grams)
- 1 cup granulated sugar (200 grams)
- 3 large large eggs room temperature
- 1 large egg yolk
- 1 ½ teaspoons vanilla extract or use 1 teaspoon vanilla and ½ almond extract
- ½ cup sour cream, room temperature
- 1 cup fresh or frozen pitted cherries, halved
- 1 cup dark chocolate chips
Instructions
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Preheat your oven to 350 degrees F (175 degrees C). Thoroughly grease a 9×5 inch loaf pan to prevent sticking.
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In a medium bowl, accurately weigh 1 ½ cups of all-purpose flour. Then, remove 2 tablespoons of this flour and set it aside; this will be used for tossing with the cherries and chocolate chips to prevent them from sinking. Whisk together the remaining flour with the baking powder and salt until well combined. Set this dry mixture aside.
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Using an electric mixer, beat the softened unsalted butter in a large mixing bowl until it’s light and smooth. Gradually add the granulated sugar and continue beating until the mixture is light, fluffy, and pale in color, about 2-3 minutes.
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Add the large eggs one at a time, beating for a full 30 seconds after each addition. Make sure to scrape down the sides of the bowl frequently with a spatula to ensure everything is incorporated. Finally, add the single egg yolk and beat until just combined.
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Scrape down the sides of the bowl once more, then beat in the vanilla extract (and almond extract, if you’re using it, for that extra cherry boost). Scrape the sides of the bowl again. Add half of the reserved flour mixture to the wet ingredients and gently stir with a heavy-duty scraper or large mixing spoon until just blended. Avoid overmixing. Next, stir in the room temperature sour cream until smooth. Add the remaining flour mixture and continue to stir until just blended and no streaks of flour remain.
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In a separate small bowl, gently toss the dark chocolate chips and the halved fresh or frozen pitted cherries with the reserved 2 tablespoons of flour. This coating helps to prevent them from sinking to the bottom of the loaf. Carefully fold the floured cherries and chocolate chips into the batter until evenly distributed.
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Spread the batter evenly into your prepared 9×5 inch loaf pan. Place the pan on the center rack of your preheated oven. Bake for approximately 75 minutes. If you’re using a smaller loaf pan, it’s a good idea to place a cookie sheet on the lower rack to catch any potential overflow.
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The bread is done when a toothpick or a thin skewer inserted into the very center of the loaf comes out clean. The top should be beautifully crusty and golden brown. If the top starts to brown too quickly, you can loosely tent it with aluminum foil during the last portion of baking.
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Once baked, remove the loaf pan from the oven and set it on a wire rack. Allow the bread to cool in the pan for at least an hour. This cooling period is important for the structure to set. After an hour, carefully invert the pan to remove the loaf. For the cleanest slices and best texture, allow the bread to cool completely out of the pan for several more hours (or even overnight). This bread also freezes exceptionally well for future enjoyment.
Notes