Chocolate Cherry Almond Quick Bread
From peetabear 15 years ago
- 45 minutes to make
- Serves 16
this recipe makes 2 loaves of the bread... the recipe is from Diamond walnut
Ingredients
- • 1 ½ cups Diamond slivered almonds shopping list
- • 24-ounce jar sour cherries in water (or 1, 16-ounce can to yield 2 cups cherries) shopping list
- • 2 ½ cups all-purpose flour shopping list
- • ¾ cup sugar shopping list
- • ½ cup cocoa powder shopping list
- • 2 teaspoons baking powder shopping list
- • 1 teaspoon soda shopping list
- • 2 eggs shopping list
- • ⅓ cup cherry juice (reserve when draining cherries) shopping list
- • ⅓ cup melted unsalted butter shopping list
- • ⅔ cup buttermilk shopping list
- • ½ teaspoon almond extract shopping list
- • ½ cup semi- or bittersweet chocolate chips shopping list
- • glaze shopping list
- • ¼ cup cherry juice shopping list
- • 2 tablespoons dark rum shopping list
How to make it
- Preheat oven to 350. Spread 1 cup of the slivered almonds on a baking sheet or in a shallow pan. Bake, stirring once or twice, until lightly browned and fragrant, 5-7 minutes. Set aside.
- Butter and flour two, 8x4 inch loaf pans. Set aside.
- Drain sour cherries, reserving ⅓ cup of the liquid for the bread and 2 tablespoons of the liquid for the glazing. Cut cherries in half or check for pits. You should have approximately 2 cups.
- In a large bowl, sift together flour, sugar, cocoa powder, baking powder and baking soda.
- In a medium bowl, whisk together eggs, butter, cherry juice, buttermilk and almond extract. Make a well in the center of the flour mixture and add the egg mixture; stir until just combined. Gently stir in the almonds, cherries, and chocolate chips.
- Divide mixture evenly into the prepared loaf pans. Sprinkle remaining untoasted almond slivers over the top. Bake for 45 to 50 minutes, or until a skewer inserted into the center comes out clean do not over bake! Remove pans to a cooling rack.
- In a small bowl, combine the remaining ¼ cup of cherry juice and the rum. Using a wooden or metal skewer, poke holes in the breads then gently pour the glazing syrup evenly over the top. Cool breads in the pan for 10 minutes. Remove breads from pan and leave to cool completely before slicing.
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The Rating
Reviewed by 6 people-
Oooooh la la I like the sound of this and all my favourite ingredients - awesome post can't wait to make this now ~ 5 forks
aussie_meat_pie
in My Kitchen loved it
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wow another yummy one i love to make quick breads !!
this one sounds really good too
tink
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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Yummy! Adding this to my recipes, Love cherries & chocolate. Hope to try your recipe soon! Thank you so much for all your kind comments on my recipes friend.
grumpybaker
in Jacksonville loved it
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