Fresh Cherry Bread

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. Fresh Cherry Bread

Recipe Source: Adapted from Joy the Baker’s Raspberry Almond Bread

Bread 2 cups all-purpose flour (10 oz, 285 g) 2 tsp baking powder 1 tsp baking soda ½ tsp salt ½ cup (1 stick) unsalted butter, softened 1 cup granulated sugar (7 ¼ oz, 205 g) ½ tsp pure almond extract 2 eggs 2 TBSP sour cream (1 ½ oz, 40 g) 1 cup fresh or frozen black cherries, pitted and halved (I used a Panera straw to pit the cherries)

• Preheat oven to 325°F. Spray or grease a 9x5-inch loaf pan.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• In a large bowl, using an electric mixer, cream the butter, sugar, and almond extract until light and fluffy, about 5 minutes. Beat in the eggs one at a time, beating well after each addition. Mix in the flour and sour cream. The batter will be very thick.
• Spoon a thin layer of the batter into the bottom of the prepared pan. Press cherry halves into the batter. Continue doing this (batter, cherries, batter, cherries, batter) so that there is a total of 7 layers.
• Bake in the center of the oven for 1 hour to 1 hour 10 minutes, or until a toothpick inserted into the center comes out clean.
• Cool the bread in the pan for 20 minutes, then invert onto a wire rack, turn right side up and cool completely. The center may sink slightly, but don’t worry. The bread still tastes excellent.

Makes…1 loaf (about 12 servings)

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