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Chocolate Chip Cherry Bread
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Chocolate Chip Cherry Bread

Quick bread made with fresh or frozen cherries and sour cream.
Course Dessert
Cuisine American
Keyword Blueberries, Loaf Cake, Sour Cream
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 10
Author Anna
Cost 5

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 tsp 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

  • Preheat oven at 350 degrees. Grease a 9x5 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.

Notes

You can use any size loaf pan, but you'll need to keep an eye on the bake time. An 8x4 inch (1 pound capacity) loaf pan was too small and the bread rose up and out to the sides. When baked in a 9x5 inch loaf pan, the loaf had a nice structure and stable shape, but was stubbier. The 8 ½ by 4 ½ was the perfect size. Whatever size you use, check your bread at 60 minutes using a skewer or toothpick, then check every 15 minutes. My 9x5 loaf took 75 minutes and my 8x4 inch loaf took a little longer.