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 plus extra halves for the top of the bread
1 ¾ cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon kosher salt
¼ cup coconut oil melted and cooled slightly (can use the same amount of any other flavorless oil)
½ cup granulated sugar
1 egg
1 teaspoon pure vanilla extract
¼ cup applesauce unsweetened, if possible
1 lemon zested (about 1 tablespoon zest)
3 tablespoons freshly squeezed lemon juice from 1-2 lemons

Instructions

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. Make sure to have a few cherry halves to place on top of the bread before it bakes as a garnish.
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. Beat with the hand mixer until combined.
Add the lemon zest and freshly squeezed lemon juice, and mix with the hand mixer until combined.
Toss the pitted and diced cherries in the dry ingredients.
Pour the wet ingredients into the dry ingredients, gently stirring with a rubber spatula until just combined.
Carefully pour the batter into the prepared loaf pan. Use the additional halved cherry 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