A dessert loaf made with chocolate chips, fresh cherries, and cardamom. I long for fresh cherry season all year so that I can make this awesome recipe!
Prep Time15 minutesmins
Cook Time55 minutesmins
Total Time1 hourhr10 minutesmins
Course: Dessert
Cuisine: American
Servings: 1loaf
Author: Valerie Mates
Ingredients
3/4cupsugar
1/2cupchocolate chips
1 3/4cupgluten-free flour mixor 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)
1teaspoonxanthan gum or guar gumomit if you are using regular flour
1teaspooncardamomground
1tablespoongluten-free baking powderor, instead, 1 teaspoon baking soda + 1 teaspoon cream of tartar
1cupcherriesabout 1/2 pound, pits removed and cherries cut into quarters or eighths
1/2cupcanola oil
Instructions
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.
Variations:
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.