Holiday dried cherry bread is a delightful seasonal treat that combines the tart sweetness of dried cherries with warm spices and a tender crumb. Perfect for gifting, breakfast, or snacking, this bread balances fruity brightness with comforting flavors, making it a festive favorite during the colder months.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream or plain Greek yogurt
- 1 ½ cups dried tart cherries, chopped if large
- ½ cup chopped walnuts or pecans (optional)
- Zest of 1 orange (optional, for extra brightness)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper 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, cream the softened butter and sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition to fully incorporate. Stir in the vanilla extract.
- Reduce mixer speed to low and add the dry ingredients in three additions, alternating with the sour cream (or yogurt), beginning and ending with the dry ingredients. Mix just until combined; do not overmix.
- Fold in the dried cherries, nuts (if using), and orange zest gently with a spatula to distribute evenly.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Remove from the oven and let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips
- Substitutions: If you don’t have dried cherries, dried cranberries or chopped dried apricots work well. For a dairy-free version, replace butter with coconut oil and use a plant-based yogurt.
- Prevent soggy fruit: Toss dried cherries with a teaspoon of flour before folding them into the batter to prevent them from sinking to the bottom.
- Storage: Wrap the cooled bread tightly in plastic wrap or store in an airtight container. It keeps well at room temperature for up to 3 days and up to 1 week refrigerated.
- Common mistakes: Avoid overmixing the batter once the flour is added to prevent a dense, tough loaf. Also, ensure your baking powder and soda are fresh for proper rise.
Serving Suggestions
This cherry bread is delicious served warm or at room temperature. Try slicing it and spreading with cream cheese or butter for a simple breakfast or snack. It pairs beautifully with a cup of hot tea, coffee, or mulled cider. For a festive touch, dust the top lightly with powdered sugar or drizzle a simple orange glaze made from powdered sugar and fresh orange juice.
Variations
To customize your holiday dried cherry bread, consider adding ½ cup of shredded coconut for tropical notes or swap the walnuts for pecans or almonds. For a richer flavor, stir in ¼ cup of orange liqueur or brandy with the wet ingredients. You can also fold in ½ cup of mini chocolate chips for a sweeter version. For a spiced twist, add ¼ teaspoon ground cloves or ginger along with the cinnamon and nutmeg.
Storage and Reheating
Store the bread wrapped tightly at room temperature for up to 3 days. For longer storage, refrigerate it for up to 1 week or freeze it for up to 3 months. To freeze, wrap the cooled bread in plastic wrap and then in aluminum foil or a freezer bag. When ready to eat, thaw overnight in the refrigerator or at room temperature for a few hours. Reheat slices in a toaster oven or microwave for 15-20 seconds until warm and soft, but avoid overheating to prevent dryness.
Frequently Asked Questions
Can I use fresh cherries instead of dried cherries?
Fresh cherries contain a lot of moisture and will alter the bread’s texture, making it soggy. If using fresh cherries, pit and chop them, then toss lightly in flour and reduce the sour cream slightly to compensate for extra moisture. However, dried cherries are preferred for their concentrated flavor and better texture in quick breads.
Why is my cherry bread dense instead of fluffy?
Dense bread can result from overmixing the batter after adding flour, which develops gluten and toughens the crumb. Also, check that your baking powder and soda are fresh and measure ingredients accurately. Using room temperature eggs and butter helps ensure proper mixing and rise.
Can I make this bread gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free baking blend designed for one-to-one replacement. Make sure the blend contains xanthan gum or a similar binder for structure. Baking times may vary slightly, so check doneness with a toothpick and adjust as needed.
How do I prevent dried cherries from sinking to the bottom?
Coating the dried cherries in a light dusting of flour before folding them into the batter helps suspend them evenly throughout the bread. This prevents them from sinking during baking and ensures every slice has a nice distribution of fruit.
Can I double this recipe to make two loaves?
Yes, doubling the ingredients works well. Bake the loaves in two separate pans to ensure even baking. Keep an eye on the baking time as it may need a few extra minutes depending on your oven and pan sizes. Test doneness with a toothpick.
Is this bread suitable for gifting during the holidays?
Absolutely. This cherry bread freezes well and can be wrapped beautifully for gifting. Adding a festive ribbon or including a handwritten note with serving suggestions makes it a thoughtful, homemade holiday gift.
With its rich blend of tart cherries, warm spices, and tender crumb, this holiday dried cherry bread recipe offers a versatile and delicious way to celebrate the season. Whether for your own family table or gifting to friends, it’s a classic that brings festive cheer with every slice.
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