How To make Fresh Cherry Bread
1 Stick Butter
Softened
3/4 C Granulated Sugar
2 Eggs :
Beaten
1 Tbsp Vanilla Extract
1 3/4 C King Arthur Unbleached All-Purpose Flour
1/2 Tbsp Coriander Or Cardamom
1/2 Tsp Salt
1 Tbsp Baking Powder
1 C Fresh Pitted Cherries :
*Note
This recipe uses coriander, the seed of the cilantro plant. It has a mysterious and exotic taste.
*NOTE: or 1/2 lb unpitted cherries. Diced plums also work well.
Preheat oven to 350 deg F. Grease a 9 x 5" 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 - 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.
Yield 1 loaf
This recipe is from The Baking Sheet, King Arthur Flour Co., P.O. Box 876, Norwich, VT 05055, tel 802-649-3717.
Subscription: 1 yr (6 issues) is $20.
Entered into MasterCook by Reggie Dwork <reggie@reggie.com>
How To make Fresh Cherry Bread's Videos
Cherry Pie Pull Apart (2 Ingredient)
This Cherry Pie Pull Apart is a fun dessert with just 2 ingredients, perfect for a party. See how to make it!
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Ingredients
2 packages refrigerated pie dough
1 cup cherry pie filling
1 egg beaten, optional
Instructions
Preheat oven to 400°F. Line a 8-9 inch round cake pan with parchment paper.
On a work surface, roll out the pie dough.
Using a 2-inch round cookie cutter (or similarly sized water glass), cut as many circles as possible from the dough. Repeat for second pie dough.
Pick up one circle and pinch the ends together to make a boat shape. Spoon in one cherry from the pie filling, and place into the cake pan facing up.
Repeat for the remaining circles until the pan is full.
Brush with optional beaten egg, and then bake for 12-15 minutes until the edges turn golden.
Serve in the pan, or use a spatula to get beneath the parchment and lift the pie up onto a serving plate
Classic Cherry Clafoutis Recipe
This cherry clafoutis recipe is the perfect combination of elegant and comfort food combining fresh cherries cooked in a delicious flan. Subscribe ►
Ingredients for this recipe:
• 3 cups pitted fresh dark cherries
• 1 cup + 3 tablespoons sugar
• 1 ¾ cup whole milk
• ¾ cup all-purpose flour
• 1 teaspoon sea salt
• 1 tablespoon vanilla extract
• 4 eggs
• 1 egg yolk
• 2 teaspoons unsalted butter
• powdered sugar for garnish
Serves 8
Prep time: 10 minutes
Cook Time: 40 minutes
Procedures:
1. Preheat the oven to 375°.
2. Rinse and pit the cherries and add them to a bowl along with 3 tablespoons of sugar and mix until coated. Set aside.
3. In a large bowl whisk together the milk, remaining 1 cup of sugar, flour, salt, vanilla, and eggs until completely combined and smooth.
4. Butter a 9”-10” glass tart dish.
5. Place the cherries flat into the tart pan and pour the batter over top and bake at 375° for 35 to 40 minutes or until browned around the edges, lightly browned on top and firm in the center.
6. Cool slightly on a rack at room temperature and garnish with powdered sugar and serve warm.
Chef Notes:
Make-Ahead: You can make this up to 1 day in advance and you can either serve it cold or warmed, just reheat slightly before serving.
How to Reheat: Since this recipe is classically eaten warmed, wrap the clafoutis in foil and bake at 350° for 6-8 minutes or until just warm.
How to Store: Cover with plastic and keep in the refrigerator for up to 3 days. This does not freeze well.
You do not have to toss the cherries in sugar if they are sweet enough, however if they are on the tart side then it is recommended.
If you wanted to greatly enhance the flavor of this recipe you could sub the vanilla extract for vanilla bean seeds.
You can bake this in a glass or ceramic coated tart dish, a cast iron skillet or a casserole style dish.
Make sure while whisking the batter that it is completely smooth. If you can’t get it this way blend in the blender for 20 seconds on high speed.
Quick Cherry Bread
Small in stature, but might in flavor, this Quick Cherry Bread is a loaf that won't disappoint!
The Best Almond Cherry Bread Recipe | Super Moist & Delicious! | with easy almond glaze!
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The best and most delicious almond cherry bread ever! You’re going to love this bread from the very first bite! It’s dotted with fresh cherries, sliced almonds and topped with an easy almond glaze. The aroma of this almond bread baking in the oven will fill your entire kitchen with mouthwatering goodness! Make this cherry bread with fresh or canned cherries!
INGREDIENTS:
For Cherry Almond Bread:
1/2 cup Greek yogurt, or plain, strained yogurt
1/2 cup buttermilk
1/2 cup unsalted butter, melted
2 large eggs
1 tsp vanilla extract
1 1/2 tsp almond extract
3/4 cup white granulated sugar
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1 1/2 cups cherries, fresh or canned
1/2 cup sliced almonds
For Almond Glaze:
1/2 cup confectioner's sugar
1 to 2 tbsp cream
1/4 tsp almond extract
Get the full recipe here:
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Contents of this video:
00:00 Introductions
00:39 Mixing Wet Ingredients
01:40 Mixing Dry Ingredients
02:16 Cherries & Almonds
03:13 Baking the Bread
04:09 Easy Almond Glaze
05:21 Taste Test
#almondcherrybread #cherries #almondbread #easydesserts #tatyanaseverydayfood
How to make Maraschino Cherry Bread
This turned out amazing! If you try it, please let me know.
Ingredients
2 c self rising flour
OR 2 c flour + 2 tsp baking powder
2 eggs
3/4 c sugar (not 1 c as in video)
2 tsp vanilla
1/2 tsp salt
1/2 c sour cream (may sub oil)
2-11 ounce jars maraschino cherries
drained and chopped
(reserve juice)
1/4 c reserved cherry juice