It’s so sad to think that I’ve neglected this little space of mine for well over a month. But, I can certainly explain my absence. You see…I have been preparing to embark on a journey to Mexico that will last for nine months. I received a Fulbright García-Robles scholarship for the 2009-2010 year to teach English at a Mexican university. I am insanely excited, but between working and getting everything in order before I go, I really haven’t had any time to bake:(
However, just the other day I found a spare moment to bake this beautiful fresh cherry bread for you. I love black cherries, and it always seems that their season is too short. I guess that’s what makes them so delicious.
This bread is moist and buttery with the slightest hint of almond flavoring. The cherries don’t dominate the bread, but rather add a nice burst of flavor throughout.
Before cherry season comes to a close, go out and get some sweet, juicy Bing cherries and bake a loaf of this scrumptious cherry bread. It won’t disappoint.
