I found the original version of this recipe in Our State Magazine and couldn’t wait to try it. Alas, we were in the midst of packing up for our first (well, my first) vacation after two years. Well, the bread won. I baked it at the last minute and froze it. And honestly, it was nice to come back and have this dessert in the freezer. Yes, it’s dessert. It’s called “bread’ but it’s really more like a pound cake.
Texture and Flavor
Chocolate Chip Cherry Bread is a quick bread (more like a pound cake) made with loads of chocolate chips and dark frozen cherries. It reminds me of the Sour Cream Blueberry Loaf, but with chocolate. Plus I think it’s a little richer.The texture is dense, moist, and tight-crumbed. Chocolate Chip Cherry Bread is also soft, nicely shaped and has just the right sweetness.
As for flavor, I did things a little differently than Our State and added in 1/2 teaspoon of almond extract. If you are not a fan, stick with vanilla. I’m tempted to add almond extract to anything with cherries, and the family doesn’t seem to mind. They like it too. I thought about adding pecans, but am glad I didn’t in this case. I’ll save them for the Sweet Potato Pecan Quick Bread that was also in Our State.
Loaf Pan Size
This recipe is about as easy as they come, but it’s important to bake quick breads in the proper size loaf pan. I usually use an 8 1/2 by 4 1/2 inch pan, but this one works best in a true 9×5 inch loaf pan. If you do use an 8 1/2 by 4 1/2 inch pan, just reserve some of the batter and bake a mini (3×5 inch) loaf or bake an additional small round loaf in an oven proof custard dish.
Freezing Chocolate Chip Cherry Bread
This bread freezes just perfectly. I froze the loaf shortly after it cooled, then thawed it when we got back. The texture and flavor were just fine, but that always seems to be the case with quick bread.
Gluten-Free Chocolate Chip Cherry Bread
I haven’t tested this with gluten-free flour, but I am sure it will work just fine with 210 grams of either King Arthur Measure for Measure or Thomas Keller’s Cup4Cup. I’ll report back when I make a gluten-free version, which should be soon.
Chocolate Chip Cherry Bread
- 1 1/2 cups all-purpose flour plus 2 tablespoons (divided) (210 grams)
- 3/4 teaspoon baking powder
- 3/4 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 1/2 teaspoons vanilla extract or use 1 tsp vanilla and 1/2 almond extract
- 1/2 cup sour cream, room temperature
- 1 cup fresh or frozen pitted cherries, halved
- 1 cup dark chocolate chips
- Preheat oven at 350 degrees. Grease a 9×5 inch loaf pan.
- Weigh the flour in a bowl then remove 2 tablespoons (this will be for tossing with the cherries). Whisk flour together with the baking powder and salt, set aside.
- With an electric mixer, beat the butter until smooth. Add sugar and beat until light and fluffy.
- Add the eggs one by one, beating for 30 seconds after each egg and scraping bowl often. Add the yolk.
- Scrape sides of bowl and beat in vanilla (and almond extract, if using). Scrape sides of bowl again. Add half of the flour mixture and stir with a heavy duty scraper (or large mixing spoon) until blended, then stir in the sour cream. Add remaining flour and stir until blended.
- Toss the chocolate chips and cherries with the reserved 2 tablespoons of flour and stir into the batter.
- Spread the batter in the loaf pan and bake on center rack for about 75 minutes (check at 60). If you are using a smaller loaf pan, put a cookie sheet on the lower rack in case any batter bakes and falls off the side.
- Bake until a toothpick or skewer inserted into the center of the loaf is clean. The top should be crusty and golden.
- Set the pan on a wire rack and let cool for at least an hour. Carefully remove from pan. If possible, Let the bread cool out of the pan for several hours so it will be easier to slice. It also freezes well.