This bread is too good. I-can-eat-the-whole-loaf-in-a-day-if-I’m-not-careful too good. Mmmm. And it is super simple to make!
- 2 cups all-purpose flour
- 1 cup sugar (*You can make a sugar-free version of this too using a sugar baking substitute).
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup chopped dried tart cherries
- 3/4 cup milk
- 2 eggs
- 8 Tbs. (1 stick) unsalted butter, melted and cooled
- 1 tsp. almond extract
- Preheat an oven to 350°F. Lightly grease an 8-by-4-inch loaf pan.
- In a large bowl, whisk together the flour, sugar, baking powder and salt. Add the cherries and toss to distribute evenly.
- In another bowl, whisk together the milk, eggs, butter and almond extract. Add the milk mixture to the flour mixture and stir until combined. Do not overmix.
- Pour the batter into the prepared pan. Bake until the top of the loaf is golden brown and a toothpick inserted into the center comes out clean, 55 to 60 minutes. Transfer the pan to a wire rack and let cool for 10 minutes. Turn the loaf out onto the rack and let cool completely before serving*. Makes 1 loaf (+ a baby mini loaf if you want it to, which I like making to “test taste”).
- * This step is crucial to being able to slice the loaf. I know it is SO HARD TO WAIT. This is where your mini loaf can come in handy 0 eat it while you are waiting on the big loaf to cool!
I stumbled across the recipe in a Williams Sonoma product catalogue of all places! Just another reason to love WS. I’ve now made this bread no less than 6 times (I even made sugar-free versions for a friend and she loved it so much!) and now I keep dried cherries in my pantry at all times. You know. Just in case I need to make a loaf.
Make it once and you’ll be won over. I promise!