For this recipe, you’ll want to invest in a cherry pitter. The… best… gadget… this time of year. (I have an el cheapo plastic one, $5 at the local kitchen store.)
This works best with the red, bing cherries. Wear an apron!
Chocolate Cherry Loaf (adapted from Carol Gelles’ “1,000 Vegetarian Recipes”)
1/2 pound fresh cherries, stems removed, pitted and sliced in half
3/4 C white flour
1/4 C wheat flour
1 t baking powder
1/2 t baking soda
1 stick butter
2 eggs
4 ounces Trader Joe’s bitersweet chocolate, melted
1 t vanilla
3/4 C milk
- Preheat oven to 375°F. Grease a 9″ tube pan.
- In a small saucepan, melt the chocolate. Remove from heat and add the stick of butter (to soften it).
- Mix the flours, baking powder, baking soda and sugar. Add the vanilla, eggs, butter and chocolate. Stir in the cherries. Stir in the milk last.
- Spoon into th epan. Bake 50 minutes or until a wooden toothpick inserted in the center comes out clean.
- Cool and enjoy.
I love chocolate cherry bread, and I never knew how to make it. Thank you for sharing!
I agree with Terri….love the chocolate-cherry combination and thank you for the recipe. But, where do the cherries come in? Sorry for nitpicking! I enjoy your blog, thanks.
Foo. I’ve corrected the missing (important) step of stirring in the cherries before the milk. Thanks for catching that.