This dried cherry bread is a delightful holiday breakfast treat that combines tender, moist crumb with the bright tartness of dried cherries. Perfect for sharing, its subtle sweetness and warm spices make it a comforting choice to start a festive morning or brunch gathering.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or Greek yogurt
- 1 cup dried cherries, chopped if large
- 1/2 cup chopped walnuts or pecans (optional)
- Zest of 1 orange (optional, for brightness)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang for easy removal.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a large bowl, use an electric mixer to cream the softened butter and sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and orange zest if using.
- Mix in the sour cream or Greek yogurt until just combined.
- Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Avoid overmixing to keep the bread tender.
- Fold in the dried cherries and nuts if using, distributing them evenly through the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Remove from the oven and allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Tips
- Substitutions: If you don’t have dried cherries, dried cranberries or raisins work well. For a dairy-free version, substitute the butter with coconut oil and use a dairy-free yogurt or applesauce instead of sour cream.
- Soaking Dried Fruit: For plumper cherries, soak them in warm water, orange juice, or even a splash of bourbon for 15-20 minutes before adding to the batter. Drain well to avoid excess moisture.
- Avoid Overmixing: Mixing too vigorously once the flour is added can make the bread tough. Fold gently until ingredients are just combined.
- Check for Doneness: Oven temperatures vary, so start checking the bread at 50 minutes. If the top browns too fast, tent with foil to prevent burning.
Serving Suggestions
This dried cherry bread is best served warm or at room temperature. It pairs beautifully with a pat of butter or a drizzle of honey. For a festive touch, serve slices alongside fresh fruit, whipped cream, or cream cheese. It also complements a cup of hot coffee, spiced tea, or mulled cider, making it a perfect centerpiece for holiday breakfasts or brunch tables.
Variations
Customize this bread to suit your tastes or dietary needs. Try adding orange or lemon zest for a citrusy aroma. Swap walnuts for pecans or almonds to change the nutty profile. For a sweeter bread, fold in white chocolate chips with the dried cherries. You can also experiment with spices—adding cardamom or allspice gives a warm, complex flavor. To make it vegan, replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use plant-based yogurt and margarine.
Storage and Reheating
Store the dried cherry bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week, or freeze for up to 3 months. To freeze, wrap the bread tightly in plastic wrap and then in aluminum foil or a freezer bag to prevent freezer burn.
To reheat, thaw frozen bread overnight in the refrigerator. Warm slices in a toaster oven or conventional oven at 300°F (150°C) for 10-15 minutes, or microwave individual slices for 15-20 seconds until warmed through. Avoid overheating to keep the bread moist.
Frequently Asked Questions
Can I use fresh cherries instead of dried cherries?
Fresh cherries contain a lot of moisture and would alter the bread’s texture significantly. If you want to use fresh cherries, reduce other liquids in the recipe and consider chopping and lightly cooking them to remove excess juice. Dried cherries are preferred for their concentrated flavor and texture.
Why is my cherry bread dense or heavy?
Dense bread often results from overmixing the batter after adding flour, which develops gluten and makes the texture tough. Also, ensure your baking powder and baking soda are fresh and active, as expired leavening agents will prevent proper rising.
Can I make this bread gluten-free?
Yes, substitute the all-purpose flour with a gluten-free blend formulated for baking (usually a mix of rice flour, potato starch, and tapioca starch). Add 1/2 teaspoon xanthan gum if your blend doesn’t contain it to help with structure. Baking times may vary slightly.
How do I prevent dried cherries from sinking in the batter?
To keep dried cherries evenly distributed, toss them in a small amount of flour before folding them into the batter. This light coating helps suspend them throughout the bread rather than sinking to the bottom.
Can I double the recipe to make two loaves?
Yes, you can double all ingredients and bake in two loaf pans simultaneously. Make sure your oven racks are spaced to allow proper air circulation, and check baking times as larger batches sometimes require a few extra minutes.
Is this bread suitable for gifting during the holidays?
Absolutely. Wrapped in festive parchment or a decorative tin, dried cherry bread makes a lovely homemade gift. Its rich flavor, moist texture, and festive colors make it a thoughtful and delicious present.
With its balance of sweet and tart, warm spices, and tender crumb, this dried cherry bread is a wonderful addition to your holiday breakfast lineup. Whether you’re serving family or guests, it delivers both comforting familiarity and a touch of festive elegance.
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