Cherry Chocolate Chip Bread

Cherry Chocolate Chip Bread | ButterAndSprinkles.com

Oh, Valentine’s Day, how I love you – and for no other reason than the flood of pink, heart-shaped, and cute merchandise lining the shelves! This year I had grandiose plans of baking heart-shaped cookies, cute little pink cakes, and little treat bags filled with homemade goodies. Instead, I made this super delicious maraschino cherry bread with cherry glaze!

Cherry Chocolate Chip Bread | ButterAndSprinkles.com

This bread is moist and easily my new favorite quick bread recipe. I love maraschino cherries, and pairing them with dark chocolate was a fabulous idea! And the cherry glaze, although optional, added an extra note of cherry flavoring. Make it – I promise it won’t disappoint!

Cherry Chocolate Chip Bread
Adapted from Mrs. Bettie Rocker
Makes one 9×5-inch loaf

Ingredients:

Bread

2 cups (8.5 ounces) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (5.25 ounces) sugar
1/2 cup butter
2 eggs
1 teaspoon almond extract
1 cup buttermilk (homemade is fine)
1 cup chocolate chips (I used dark chocolate morsels, which are bigger)
1 10-12 ounce jar maraschino cherries, drained and chopped (save the juice if making the glaze)

Glaze

1 cup powdered sugar, sifted
2-3 tablespoons maraschino cherry juice
5 drops cherry oil

Directions:

1. Preheat oven to 350 degrees F. Lightly spray the 9×5-inch loaf pan and sprinkle with flour.
2. Roughly chop the cherries and dredge in a little flour to keep them from sinking. Set aside.
3. In a medium bowl, combine the flour, baking soda, and salt. Set aside.
4. Using a stand mixer, cream the butter, sugar, eggs, and almond extract (mine looked a bit chunky and turned out fine).
5. Add the flour mixture and buttermilk, alternating and ending with the flour. Mix until just combined after each addition. (It’s okay if it’s not fully incorporated as you’ll be folding the other ingredients in.)
6. Fold in the chocolate chips and cherries, being careful not to over-mix. Pour into prepared loaf pan.
7. Bake for 55-60 minutes or until a toothpick inserted into the middle comes out clean. Remove from pan and cool on a rack.
8. For the optional glaze: combine powdered sugar and enough cherry juice to make a drizzling consistency. Wait until bread is completely cool before drizzling over the bread. Store in a container with one corner not closed or glaze will melt.

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