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Chocolate-Cherry Bread
A tender loaf cake packed with sweet dried cherries and dark chocolate chips. Sour cream gives the crumb a rich, moist texture that stays soft for days. Almond and vanilla extracts add a bakery-style aroma to the batter, making the whole kitchen smell wonderful as it bakes. Serve thick slices with your morning coffee or enjoy it as a comforting afternoon treat.
Ingredients
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup sugar
- ½ cup butter, softened
- 2 eggs
- 1 teaspoon almond extract
- 1 teaspoon vanilla
- 1 container (8 oz) sour cream
- ½ cup chopped dried cherries
- ½ cup bittersweet or dark chocolate chips
Instructions
- 1Preheat the oven to 350°F. Grease a 9x5-inch loaf pan with shortening and dust it lightly with flour. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl, then set the mixture aside.
- 2Beat the sugar and softened butter in a large bowl using an electric mixer on medium speed for about two minutes, until the mixture is light and fluffy. Add the eggs and beat until they are fully incorporated.
- 3Mix in the almond extract and vanilla. Turn the mixer to low speed and add the dry flour mixture in alternating batches with the sour cream. Beat just until the batter comes together after each addition.
- 4Fold the chopped dried cherries and bittersweet chocolate chips into the batter using a spatula. Transfer the batter into the prepared loaf pan and spread it into an even layer.
- 5Bake for 1 hour and 10 minutes to 1 hour and 15 minutes. Test the center with a toothpick to ensure it comes out clean. Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack.
- 6Allow the loaf to cool completely for about one hour before slicing.