Cherry Cheddar Bread
Yield
1 loafPrep
15 minCook
1 hrsReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
all-purpose flour
|
|
| ½ | cup |
sugar
|
|
| ½ | cup |
brown sugar
packed |
*
|
| 3 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
| 1 ¼ | cups |
milk
|
|
| 1 | each |
eggs
beaten |
|
| 3 | tablespoons |
vegetable oil
|
|
| 1 ¼ | cups |
Bing cherries
frozen |
* |
| 1 ¼ | cups |
cheddar cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
all-purpose flour
|
|
| 118 | ml |
sugar
|
|
| 118 | ml |
brown sugar
packed |
*
|
| 15 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 296 | ml |
milk
|
|
| 1 | each |
eggs
beaten |
|
| 45 | ml |
vegetable oil
|
|
| 296 | ml |
Bing cherries
frozen |
* |
| 296 | ml |
cheddar cheese
shredded |
|
Directions
Combine flour, sugar, brown sugar, baking powder and salt.
Combine milk, egg and oil, pour over dry ingredients and stir just enough to dampen.
Gently fold in cherries and cheese.
Pour into greased 9¼x9¼x2 ¾ inch loaf pan.
Bake at 350℉ (180℃). 55 to 65 minutes or until wooden pick inserted near center comes out clean.
Cool on rack 10 minutes, remove from pan.
Cool completely before serving. Serve at room temperature, or toasted.
