Chocolate Cherry Quick Bread Recipe
A luscious quick bread combining rich cocoa, sweet cherries, and chocolate chips, finished with a silky chocolate glaze. Perfectly moist and flavorful, it’s an easy bake that’s great for breakfast or dessert.
Equipment
- 1 Electric mixer (handheld or stand)
- 1 Loaf pan (9x5-inch)
- Measuring cups and spoons
- Wire cooling rack
- Microwave-safe bowl
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅓ cup unsweetened cocoa powder
- 2 sticks 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon almond extract
- 1 cup milk
- 1 ½ cups sweet cherries pitted and quartered
- 1 cup semi-sweet chocolate chips
For the glaze:
- 1 cup semi-sweet chocolate chips
- ¼ cup half-and-half cream
- ½ cup powdered sugar
- 1 –2 tablespoons hot water
Instructions
- Prepare Your Oven and Baking Pan: Begin by preheating your oven to 350°F (175°C) to ensure it reaches the ideal temperature by the time your batter is ready. Next, thoroughly grease your 9x5-inch loaf pan using butter or a non-stick spray. This step is crucial to prevent the bread from sticking to the pan during baking, which helps maintain the loaf’s shape and makes removing it effortless once baked.
- Combine the Dry Ingredients: In a large mixing bowl, sift together the flour, baking powder, salt, and unsweetened cocoa powder. Sifting helps break up any lumps and aerates the flour mixture, ensuring a light and even crumb in your finished bread. Stir the ingredients gently with a whisk or spoon to distribute everything evenly. Set this bowl aside as you move on to preparing the wet ingredients.
- Cream Butter and Sugar Until Fluffy: In a separate large bowl, add the softened butter and granulated sugar. Using an electric mixer (either handheld or stand mixer fitted with a paddle attachment), beat the butter and sugar together on medium speed. Continue mixing for approximately 2 to 3 minutes until the mixture turns pale, smooth, and fluffy. This creaming process is vital as it incorporates air, which contributes to the bread’s tender texture.
- Incorporate Eggs and Almond Extract: Once the butter and sugar are fully creamed, add the eggs one at a time to the bowl, mixing well after each addition. This ensures the eggs are fully integrated into the batter without curdling. Following the eggs, pour in the almond extract, which will add a subtle yet distinct nutty flavor, elevating the overall taste of the bread. Beat the mixture for an additional 1 to 2 minutes until everything is smoothly combined.
- Gradually Add Dry Ingredients and Milk: Reduce the mixer speed to low. Begin alternating the addition of the dry flour mixture and the milk into the wet ingredients, starting and ending with the dry mixture. Add a portion of the flour mixture, then some milk, and repeat until all ingredients are incorporated. Mix only until just combined; avoid overmixing, which can develop gluten and make the bread dense and tough. The batter should be thick but smooth.
- Gently Fold in Cherries and Chocolate Chips: Using a large spoon or a rubber spatula, carefully fold in the quartered sweet cherries and the semi-sweet chocolate chips. Folding means gently lifting and turning the batter over the mix-ins without vigorous stirring. This preserves the airiness of the batter and evenly distributes the cherries and chocolate chips, ensuring every slice has delicious pockets of fruit and chocolate.
- Transfer Batter to Prepared Pan: Spoon the batter into your greased loaf pan, spreading it evenly with the back of the spoon or spatula. Smooth the top gently for an even rise during baking. Avoid packing the batter down, as this can make the bread dense.
- Bake Until Fully Cooked: Place the loaf pan in the center rack of your preheated oven. Bake for approximately 60 to 70 minutes. To test doneness, insert a toothpick or thin skewer into the center of the bread.If it comes out clean or with just a few moist crumbs, the bread is ready. Alternatively, an internal temperature of about 200°F (93°C) indicates perfect doneness. Keep an eye on the bread near the end of baking to prevent over-browning.
- Cool Bread in Pan: Once baked, remove the bread from the oven and allow it to cool in the pan for 20 to 30 minutes. This resting period helps the bread to firm up slightly, making it easier to remove from the pan without breaking.
- Remove Bread and Cool Completely: After cooling in the pan, carefully run a knife around the edges to loosen the bread. Gently invert the loaf onto a wire cooling rack. Allow it to cool completely before glazing. Cooling fully ensures the glaze will set properly and won’t melt into the warm bread.
- Prepare the Smooth Chocolate Glaze: Pour the half-and-half cream into a microwave-safe bowl and heat it in the microwave for about 45 seconds or until hot but not boiling. Immediately add the semi-sweet chocolate chips and stir vigorously until the chocolate melts and the mixture is smooth and glossy. Then, sift in the powdered sugar, stirring continuously until fully incorporated. Adjust the consistency by gradually adding 1 to 2 tablespoons of hot water, stirring until you achieve a pourable glaze that is neither too thick nor too runny.
- Drizzle Glaze Over Cooled Bread: Using a spoon or a small spatula, drizzle the chocolate glaze evenly over the completely cooled bread. The glaze will add a beautiful sheen and extra chocolate flavor.Allow the glaze to set for 15 to 20 minutes before slicing to enjoy.
Notes
- This Chocolate Cherry Quick Bread is best made with fresh or frozen cherries that are fully thawed and drained to prevent excess moisture in the batter.
- If fresh cherries aren’t available, frozen ones work perfectly but avoid using canned cherries, which tend to be too watery and overly sweet.
- When measuring flour, use the spoon-and-level method to avoid packing, which can lead to a dense bread.
- Don’t overmix the batter after adding the dry ingredients — gentle folding is key to maintaining a tender crumb.
- For best results, allow the bread to cool completely before glazing; warm bread will cause the glaze to melt and run off.
