Cherry Chocolate Chip Bread
Cherry Chocolate Chip Bread belongs in your baking rotation. Loaded with fresh cherries and dark chocolate chips this delicious loaf is moist, sweet and so easy to make. Top a slice with whipped cream, pour yourself a cup of coffee and indulge your tastebuds.
I wasn’t looking for trouble this week, but trouble found me anyway. Despite four planes, five states and 140 miles in a rental car, trouble’s nationwide manhunt tracked down yours truly while I was eating sushi in West Kentucky. 600 miles from an ocean.
Chowing down on raw fish in the middle of cow country was a rookie mistake, trouble taught me that lesson the hard way. The next morning, I woke up with food poisoning then drove the wrong way down a one-way street trying to find a drug store. Irony has a sick sense of humor. First I get deathly ill, then I nearly die in a head-on collision.
I shouldn’t be travelling at a time like this anyway. I don’t mean during a pandemic, I mean when I’m too dumb to stay away from fishy fish. That’s why, for the foreseeable future, I’ll be parking myself in Florida with a bottle of Pepto-Bismol.
But just because I can’t keep any food down doesn’t mean everyone else in my house has to go hungry. If I have to eat vicariously through my son, so be it. And so be it with Cherry Chocolate Chip Bread: a loaf cake that looks just as fantastic as it tastes. Loaded with fresh cherries and dark chocolate chips this quick bread is moist, sweet and so easy to make.
Slice it thick so there’s more to enjoy or, if your stomach is shunning solid foods, freeze the loaf for later. Your future self will thank you.
Before sharing the recipe for Chocolate Cherry Quick Bread, here are a few tips and tricks to help you out:
Ingredient Tips and Tricks
This recipe was tested with fresh Bing cherries. Rainier cherries can be substituted or used in combination with Bing. Fresh cherries can be replaced with frozen as long as you thaw and pat them with a paper towel before using to remove excess moisture.
If you don’t have dark chocolate chips on hand, semi-sweet or milk chocolate chips make great substitutes.
For best results be sure all ingredients (butter, eggs and yes, even sour cream) are at room temperature before beginning.
Preparation Tips and Tricks
Always use the spoon and level method to measure flour. Scooping flour is a no-no. That technique overpacks flour into the measuring cup which will result in dry, dense bread.
If pitting cherries by hand, cut a circle around the outside with a sharp knife and pull the two halves apart then use a finger to scoop out the pit. Be forewarned that your hands, and pretty much everything else in a splatter zone around you, can and will be stained with cherry juice. Consequently, it’s probably not the best day to wear white.
Storage and Freezing Tips for Cherry Chocolate Chip Bread
Cover bread with plastic wrap and store at room temperature for up to 3 days or in the refrigerator up to 7 days.
To make ahead just bake, cool and wrap bread in plastic then in aluminum foil and freeze up to 3 months. Thaw overnight in the refrigerator then serve at room temperature.
I hope you enjoy this recipe for Cherry Chocolate Chip Bread. Please leave a comment and rating at the bottom of this blog when you try it for yourself. Don’t forget to tag @whiskingwolf on social media so I can drool over your pics on Instagram.
Cherry Chocolate Chip Bread
- 1/2 cup unsalted butter room temperature
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract pure
- 3/4 cup sour cream room temperature
- 2 cups all-purpose flour unbleached
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt fine
- 1/2 cup dark chocolate chips divided
- 1 1/2 cups Bing cherries pitted and quartered
- 8 Bing cherries, whole for garnish
- Preheat oven to 350 degrees. Line a 9 x 5 loaf pan with parchment paper and set aside.
- In a large bowl, beat butter and sugar with an electric mixer until creamy.
- Add eggs, one at a time, beating after each addition until fully combined.
- Use a spatula to fold in vanilla and sour cream. Scrape down the sides of the bowl as needed.
- In a separate bowl, whisk together flour, baking powder, baking soda and salt.
- Add cut cherries and 1/3 cup of chocolate chips to flour mixture, stirring gently until completely coated.
- Carefully fold dry ingredients into wet until batter is just barely combined. Note: batter will be thick. Avoid overmixing.
- Spoon batter into prepared loaf pan. Level with a spatula then top with remaining chocolate chips.
- Bake for approximately 50 minutes or until a tester inserted into the center of the loaf comes out with a few moist crumbs. For best results, do not overbake.
- Cool bread in pan for 15 minutes before removing to a wire rack to cool completely.
- Garnish loaf with fresh Bing cherries then slice and serve.
- Cover bread with plastic wrap and store at room temperature for up to 3 days or in the refrigerator up to 7 days.