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.
Ingredients
- 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
Instructions
- 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.