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Recipe

Cherry, Almond, and Chocolate Quick Bread

Featured in our 2017 Christmas Guide
Scott Phillips

Yield: Yields one loaf

Servings: 10

This bread is more dessert than breakfast, full of sweet chocolate chips and dried cherries, and topped with a sugared-almond topping. It makes a fantastic gift for holiday giving.

Ingredients

  • 1 Tbs. unsalted butter, softened
  • 9 oz. (2 cups) unbleached all-purpose flour, plus more for the pan
  • 3/4 cup granulated sugar
  • 1 Tbs. baking powder
  • 3/4 tsp. table salt
  • 1 cup chocolate chips
  • 3/4 cup dried cherries
  • 1 cup buttermilk
  • 2 large eggs, at room temperature
  • 1 tsp. pure vanilla extract
  • 1/2 tsp. pure almond extract
  • 4 oz. (1/2 cup) unsalted butter, melted and cooled
  • 1/2 cup sliced almonds
  • Confectioners’ sugar for dusting

Nutritional Information

      Calories (kcal) : 420
      Fat Calories (kcal): 180
      Fat (g): 20
      Saturated Fat (g): 11
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 6
      Cholesterol (mg): 65
      Sodium (mg): 340
      Carbohydrates (g): 57
      Fiber (g): 3
      Protein (g): 7

Preparation

  • Position a rack in the lower third of the oven and heat the oven to 350°F. Butter and then flour the bottom and sides of a 6-cup (8-1/2 x 4-1/2-inch or 9 x 5-inch) loaf pan, tapping out any excess flour.
  • In a large bowl, combine the flour, sugar, baking powder, and salt. Whisk until well blended. Stir in the chocolate chips and dried cherries.
  • In a medium bowl, combine the buttermilk, eggs, and vanilla. Add the almond extract and whisk until blended. Pour the wet ingredients over the dry ingredients. Add the melted butter. Using a silicone spatula, gently fold until blended.
  • Scrape the batter into the prepared pan and spread evenly.
  • Sprinkle the almonds evenly over the batter, gently patting them in so they adhere.
  • Bake, rotating halfway through, until the top is golden and a wooden skewer or toothpick inserted in the center comes out clean, 50 to 55 minutes.
  • Let cool in the pan on a rack for 30 minutes. Invert the bread and remove the pan, turn the bread right side up, and let cool completely. Dust with confectioners’ sugar. Store, covered, at room temperature for up to 2 days.

Reviews

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Reviews

  • butterscotch | 03/08/2014

    A new favorite at our house--our whole family loved it at first sight and thought the almond topping was pretty. I got an "A" for presentation. I especially appreciate the simple, straightforward flavors in this cake and the absence of spices. All you get is simple chocolate-cherry goodness.

  • kniert802 | 10/17/2013

    Did not have chocolate chips on hand so substituted coconut and some almond flakes instead. Everyone loved the cake as it is not too sweet. I will definately be making this recipe again.

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