This may be the most amazing and wonderful recipe in this entire collection!
Years ago now, I was thinking that a loaf with chocolate chips, fresh cherries, and some cardamom would be really amazing. So I searched the web to see what I could come up with. I found this recipe for Fresh Cherry Bread, from www.recipesource.com. The recipe credits the newsletter of King Arthur Flour – The Baking Sheet for the original version of the recipe. I modified it by adding chocolate chips, adjusting the amounts of cardamom and vanilla extract, and making it gluten-free.
The one thing I don’t love about this recipe is that it uses refined sugar. I have experimented with making a version of it that is sweetened with fruit, and I will post that someday. But for now, this is the reliable original version of the recipe — and it does use refined sugar.
I hope you will try this recipe — it is soooo good!
Chocolate Chip Fresh Cherry Bread - gluten-free, dairy-free, and addictively amazing!!!
- 3/4 cup sugar
- 1/2 cup chocolate chips
- 1 3/4 cup gluten-free flour mix or regular flour (for example, today I used 1/2 cup of teff flour, 1/2 cup of quinoa flour, 1/2 cup of tapioca starch, and 1/4 cup of garbanzo bean flour)
- 1 teaspoon xanthan gum or guar gum omit if you are using regular flour
- 1 teaspoon cardamom ground
- 1 tablespoon gluten-free baking powder or, instead, 1 teaspoon baking soda + 1 teaspoon cream of tartar
- 2 eggs - or for a vegan version, use 2 flax eggs
- 1 teaspoon vanilla extract
- 1 cup cherries about 1/2 pound, pits removed and cherries cut into quarters or eighths
- 1/2 cup canola oil
- Preheat oven to 350 degrees.
- Oil a loaf pan, and flour it (for gluten-free, I like brown rice flour for the flouring).
- Put all dry ingredients into a mixing bowl. Stir well.
- Add all wet ingredients. Stir well, making sure you find all the pockets of dry flour and get them mixed in. The batter will be thick, like cookie dough.
- Pour the batter into a loaf pan. Smooth it flat with a spatula.
- Bake for 55 minutes.
- Let cool, then refrigerate.
- Best served at refrigerator temperature.
Mini-muffins: Use one medium cookie scoop (1 1/2 tablespoonfuls) for each muffin, and bake for 13 minutes. Makes about 24 mini-muffins.
Muffins: use 1 1/2 to 2 scoops (2-3 tablespoons) of dough for each muffin, and bake 15 minutes. Makes about 16 muffins.
Muffin-bread: Multiply recipe by 1 1/2. Use a spatula to smooth out the whole batch of dough onto a very nonstick cookie sheet, and bake for 18 minutes.