Fresh Cherry Quick Bread makes the PERFECT breakfast or sweet treat in the summertime! Easy to make and prepare, this quick bread is destined to become a classic recipe. The pitted, fresh cherries are highlighted and balanced with lemon zest and freshly squeezed lemon juice. Between the crunchy crust, the bread’s fluffy texture and the cherry-lemon flavors that sing inside the baked good, Fresh Cherry Quick Bread is sure to become a new favorite!
This post contains affiliate links. If you were to make a purchase through one, I would receive a small commission. Thanks for your support of The Speckled Palate!
I never ate a fresh cherry until last summer, and it was all out of laziness.
I know. My laziness knows no bounds.
Let’s be real, though: Pitting cherries is a time-consuming task, and it’s messy to boot.
Since I love lots of other fruits, I just never took the time to give fresh cherries a go. After all, my favorite fruits require little-to-no hands on time, and I like it that way. #lazy
In fact, the only reason I tried cherries last summer was because my friend was pitting them for our children. And if Lady A is going to eat something, I want to know what it tastes like, too.
Once I bit into it, I knew I’d made a mistake in never trying fresh cherries before, and I quickly went about remedying that.
This quick bread is a twist on both those drinks (without the tea or the booze) because I cannot get enough of the cherry-lemon combination.
I meaaaaaaaaan… it’s just SO summery!
The fresh cherries add a brightness to this quick bread and a lovely sweetness without being saccharine. (And that’s a win in my book, as we should all know by now that saccharine sweets aren’t my jam.)
Lemon zest and juice add gorgeous, acidic notes, balancing out the natural sweetness of the cherries beautifully.
And this bread? It’s fluffy and light as all get out. The crust that forms on the outside has the loveliest crunch and mouth feel.
I want to eat this daily for breakfast.
Honestly, that’s something we should ALL do since it’s cherry season!
Fresh Cherry Quick Bread Essentials
Get the look!
Now who’s ready for a slice or two of this quick bread?
Scroll on down to learn how you can make it for yourself!
Fresh Cherry Quick Bread
Fresh Cherry Quick Bread makes the PERFECT breakfast or sweet treat in the summertime! Easy to make and prepare, this quick bread is destined to become a classic recipe. The pitted, fresh cherries are highlighted and balanced with lemon zest and freshly squeezed lemon juice. Between the crunchy crust, the bread's fluffy texture and the cherry-lemon flavors that sing inside the baked good, Fresh Cherry Quick Bread is sure to become a new favorite!
- 3/4 cup fresh cherries , pitted and diced, plus extra halves for the top of the bread
- 1 3/4 cup unbleached all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 4 tablespoons coconut oil , melted and cooled slightly
- 1/2 cup granulated sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 1/4 cup unsweetened applesauce
- Zest of 1 large lemon
- 3 tablespoons lemon juice , freshly squeezed
Preheat the oven to 375°F. Spray a loaf pan with nonstick baking spray, then set aside.
Pit and dice the cherries, then place in a glass bowl. Set aside.
In a large glass bowl, combine the flour, baking powder, baking soda and kosher salt. Whisk together until combined, then set aside.
In another large glass bowl, cream together the melted coconut oil and granulated sugar using a hand mixer.
Once the coconut oil and sugar are a smooth mixture, crack the egg into the mixture.
Pour in the vanilla and applesauce to the wet ingredients, too. Stir with the hand mixer until combined.
Add the lemon zest and freshly squeezed lemon juice, and beat with the hand mixer until combined.
Toss the pitted and diced cherries in the dry ingredients.
Pour the wet ingredients into the dry ingredients, stirring until just combined.
Carefully pour the batter into the prepared loaf pan. Using the additional halved cherry, decorate the top of the loaf, then transfer to the oven.
Bake at 375°F for 50-60 minutes, or until an inserted toothpick comes out clean.
Let the loaf cool for 15-30 minutes, then remove from the loaf pan, and slice.
Enjoy at room temperature or toasted!
Adapted from my Dark Chocolate Chunk Muffins.