Fresh Cherry Bread
Enjoy this buttery and moist fresh cherry bread, happy baking!
Yield
8 servingsPrep
15 minCook
55 minReady
Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | stick |
butter
softened |
|
| ¾ | cup |
sugar
granulated |
|
| 2 | large |
eggs
beaten |
|
| 1 | tablespoon |
vanilla extract
|
|
| 1 ¾ | cups |
all-purpose flour
|
|
| ½ | tablespoon |
coriander
or cardamom |
|
| ½ | teaspoon |
salt
|
|
| 1 | tablespoon |
baking powder
|
|
| 1 | cup |
cherries
fresh, pitted |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 113 | g |
butter
softened |
|
| 177 | ml |
sugar
granulated |
|
| 2 | large |
eggs
beaten |
|
| 15 | ml |
vanilla extract
|
|
| 414 | ml |
all-purpose flour
|
|
| 7.5 | ml |
coriander
or cardamom |
|
| 2.5 | ml |
salt
|
|
| 15 | ml |
baking powder
|
|
| 237 | ml |
cherries
fresh, pitted |
*
|
Directions
*NOTE: or ½ lb unpitted cherries. Diced plums also work well.
Preheat oven to 350℉.
Grease a 9 x 5 inch loaf pan.
Cream the butter and sugar together.
Add eggs and extract.
Soft dry ingredients together and add to wet ingredients.
Stir in the cherries and mix until combined.
Spoon batter into loaf pan.
Bake for 45 to 55 min. Insert a skewer or cake tester; it will come out dry when the bread is done.
Cool for 10 min in the pan and turn out on a rack to fully cool.
This is best eaten the next day.
