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!

Prep Time 15

Cook Time 45

Cooling Time 30

Total Time 1 30

Servings loaf bread

Calories 194kcal

Ingredients

¾ cup cherries pitted and halved
1 ¾ cups all-purpose flour + 1 tablespoon to toss the cherries in
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
½ cup granulated sugar
1 tablespoon lemon zest (from 1 large lemon)
¼ cup coconut oil melted and cooled slightly (can use the same amount of any other flavorless oil)
1 egg
1 teaspoon pure vanilla extract
¼ cup unsweetened applesauce
3 tablespoons freshly squeezed lemon juice (from 1-2 lemons)
¼ cup cherries pitted and halved, for the topping

US Customary - Metric

Instructions

Preheat the oven to 375°F. Spray a loaf pan with nonstick baking spray, then set aside.
Pit and dice the cherries into bite-sized pieces, then place in a glass bowl. Save ¼ cup of the halved cherries to decorate the top of the bread with, and set aside. Toss the rest in a scant tablespoon of flour, and set aside.
In a large glass bowl, combine 1 ¾ cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda and ½ teaspoon kosher salt. Whisk together until combined, then set aside.
In another large glass bowl, mix ½ cup granulated sugar with 1 tablespoon lemon zest. Pour in the melted ¼ cup coconut oil, and cream together by mixing vigorously. You can do this with a hand mixer or a rubber spatula.
Once the coconut oil and sugar are a smooth mixture, crack 1 egg into the mixture.
Pour in 1 teaspoon pure vanilla extract and ¼ cup unsweetened applesauce to the wet ingredients, too. Beat with the hand mixer until combined.
Add 3 tablespoons freshly squeezed lemon juice, and mix until combined.
Pour the wet ingredients into the dry ingredients, gently stirring with a rubber spatula until just combined.
Fold in ¾ cup cherries, gently stirring until they are incorporated in the batter.
Carefully pour the batter into the prepared loaf pan. Use the additional ¼ cup cherries to decorate the top of the loaf, then transfer to the oven.
Bake at 375°F for 45-55 minutes, or until an inserted toothpick comes out clean.
Let the loaf cool for 15-30 minutes, then remove it from the loaf pan, and slice.
Enjoy at room temperature or toasted!

Notes

Adapted from my Dark Chocolate Chunk Muffins.

Acceptable substitutions:

Applesauce: You can use the same amount of mashed banana in place of applesauce if you don't have it on hand.
Coconut oil: Any unflavored oil would work here. You can also use melted unsalted butter, too.

Nutrition