CHERRY BREAD recipe I Bake it Easy
Hello Friends!
Today we're sharing our cherry bread recipe and you're going to love this one!
Soft on the inside and with a nice crumble on top. Enjoy!
If you like this recipe check out this other quick bread we made: Double chocolate bread:
CHERRY BREAD:
INGREDIENTS:
2½ cups all purpose flour
1¼ cups granulated sugar
1½ teaspoons baking powder
1 pinch salt
1 cup butter (cold cut into pieces)
¾ cup milk (I used 2 %)
2 large eggs
1 teaspoon vanilla
1-2 cups cherries (pitted and cut in half)
FOR MORE RECIPES AND CONTENT FOLLOW US HERE:
BLOG:
FACEBOOK:
INSTAGRAM:
Banana & Cherry Bread: A Delicious Twist on a Classic Recipe
Wanna support me? Wanna buy me a coffee?
Are you in the mood for some delicious banana bread? Well this recipe is for you! This twist on a classic bread recipe is sure to be a hit with your family and friends!
This bread is made with ripe bananas and sweet cherries, and is sure to be a hit with all your taste buds! With a little bit of this bread, you'll be in for a sweet treat that you won't be able to resist!
Not only is it delicious, but it's also healthy and easy to make. Plus, it can be enjoyed as a snack or a breakfast dish. So don't wait any longer, give this bread a try today!
???????? Here’s what you’ll need:
???? 2 ripe bananas
???? 1 cup of fresh cherries, pitted and chopped
???? 2 cups of all-purpose flour
???? 1/2 cup of butter, softened
???? 1/2 cup of granulated sugar
???? 1/4 cup brown sugar
???? 2 large eggs
???? 1 teaspoon of vanilla extract
???? 2 teaspoons of baking powder
???? 1/2 teaspoon of baking soda
???? A pinch of salt
???????? Let’s get baking! ????????
1️⃣ Preheat your oven to 375F (190°C) and grease a 9x5”-inch loaf pan.
2️⃣ Sift in the flour, baking powder, baking soda, and salt in a large bowl.
3️⃣ Mash the bananas, add melted butter and mix well. Add the eggs, and vanilla extract to the butter-banana mixture. Mix until well combined. Add both the sugars and mix again.
4️⃣ Gently fold the dry ingredients into the wet ingredients until you get a smooth batter.
5️⃣ Carefully fold in the chopped cherries, distributing them evenly throughout the batter.
6️⃣ Pour the batter into the prepared cake pan, spreading it out evenly. Sprinkle some more cherries on top.
7️⃣ Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the centre comes out clean.
8️⃣ Once baked, let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
????️ Now comes the best part – serving and enjoying your creation! ???????? Cut yourself a generous slice, and savour the heavenly combination of sweet bananas and juicy cherries. It’s the perfect cake to brighten up any day! ????????
???? Don’t forget to tag me when you make this Banana Cherry Cake – I’d love to see your mouthwatering creations! ???????? #BananaCherryCake #DeliciousDesserts #bakewithdeepali #yum #cake#cakelove #cherries #explore #baking #desserts
Happy baking, lovelies! ????
Note: Feel free to customize the recipe with your favourite nuts or a drizzle of chocolate if you’re feeling extra indulgent! ????????
Easy Cherry Bread Recipe (with maraschino glaze)
This cherry bread has cherry bits in every bite. More of a cake than a bread, it has a delicious glaze that makes it pretty and tasty.
Printable recipe here:
INFO ABOUT ME :)
My name is Tammy and I live in Northeastern Ontario Canada. I am a married, full-time working mom of one teenaged son.
Contact me here:
Facebook
Pinterest
Twitter:
Instagram:
A simple 5-minute cherry cake recipe that is cheap and delicious
Finally, fresh cherries are available, so we made a wonderful cherry cake. It's a very simple recipe that only requires basic ingredients found at home. It's an inexpensive and delicious cherry cake recipe.
Don't forget to subscribe to the channel to get updates on new recipes. Press the ???? icon, to not miss the latest videos.
Ingredients
500 g flour
1 teaspoon of baking soda
230 g sugar
1 teaspoon of vanilla sugar
80 g coconut flakes
2 egg
50 ml oil
400 ml milk
300 g cherry
If you like this recipe video, you can help us grow our channel. Rate the video ???? - We will be very happy about it. If you have any questions about the recipe, write us in the comments and we will be happy to answer them.
You can also share this recipe with your friends so they can make it too.
#recipe #cherrycake
Cherry Pound Cake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Cherry Pound Cake. Full of red and green candied cherries, this Cherry Pound Cake is perfect for the Christmas season. It has a moist and dense texture, a soft and tender crumb, and tastes buttery sweet. Serve it in thin slices with a hot cup of tea or coffee.
Join our Facebook Page:
Chocolate Cherry Rye Bread
PREP TIME: 5 minutes (plus 2 - 2 ½ hours for total rise time)
BAKE TIME: 40 minutes
SPECIAL EQUIPMENT: KitchenAid® Bread Bowl with Baking Lid; KitchenAid® Artisan Stand Mixer with dough hook; parchment paper; kitchen scale
INGREDIENTS:
2 cups (275g) all purpose flour
¾ cup (77g) dark rye flour
2 ¼ teaspoons (6g) rapid rise yeast
1 teaspoon (8g) kosher salt
2 tablespoons (15g) dutch process cocoa powder
2 tablespoons (25g) granulated sugar
1 ½ cups (355ml) warm water
¾ cup (120g) dried cherries, rough chopped
¾ cup (128g) semi-sweet chocolate chips
DIRECTIONS:
1. Prepare all your ingredients at your workstation. Warm the KitchenAid® Bread Bowl by filling it with hot water - then, pour out the water and pat dry. Add the flours, yeast, salt, cocoa powder, sugar and water into the Bread Bowl. Use a pastry spatula or wooden spoon and stir ingredients together until all are moistened. Affix the dough hook to your KitchenAid® Artisan Stand Mixer and turn the mixer to speed 2. After about 30 seconds, add in the chopped dried cherries and chocolate chips; and, allow to knead for another 30 seconds - or, until the dough starts to pull away from the sides of the bowl, but is still wet. Do not over knead. Remove the dough from the hook and then remove the bowl from the stand mixer. Generously flour the bowl and the top of the dough with all purpose flour, and use your hands (or pastry spatula) to gather the dough and turn it in the flour so it is fully coated. Sprinkle a bit more flour on the top, then cover the bowl with the lid. Allow the dough to rise in a warm area for 1 ½ - 2 hours, or until it has reached close to the top proofing line.
2. Uncover the bowl and, with floured hands, gently pull the dough from the sides of the bowl into a ball, and then place the ball onto a floured surface. With dough in a rough round in front of you, pinch the top of the dough, stretch it away from you, then fold it into the center of the dough like you are folding an envelope. Give the dough a slight twist and do the same thing to the portion now at the top. Continue turning, stretching and folding the dough into the center for three to four full circles. (You will notice it gets harder to stretch the dough as you work.) After the final stretch and fold, flip the dough over, fold side down. Gently place both hands on each side of the round and gently curl your right palm around the right edge while using your left hand to rotate the round on the surface. This action will smooth the dough into a round mound.
3. Let the dough sit in place while you quickly wash out the bread bowl and dry it thoroughly. Generously flour the clean inside of the Bread Bowl and return the dough, seam side down, to the Bread Bowl. Cover the bowl with the lid and allow it to rise for 30 more minutes. (Dough should feel marshmallowy when gently pressed with a finger.)
4. While dough is on second rise, preheat the oven to 450°F/232°C. (NOTE: Set your rack as close to the center of the oven as possible while still leaving enough height for the lidded Bread Bowl to fit.) When ready to bake, remove the lid from the Bread Bowl and line the inside of the lid with a round of parchment paper. Carefully invert the dough from the Bread Bowl onto the parchment covered surface (so the fold side is now facing up), being careful not to deflate it or disturb the shape. Dust out the excess flour from the Bread Bowl, then cover the dough with the Bread Bowl and place in the oven. Bake for 30 minutes. Then, remove the Bread Bowl to expose the bread and finish baking for 10-12 more minutes, or until the crust is crispy and hollow when you knock on it. Remove to a cooling rack and let cool before slicing.
Chef’s Notes:
● It’s always best to weigh the flour when making bread. If you don’t have a kitchen scale, do not pack the flour when measuring. Simply ‘fluff’ the flour before filling your measuring cup, then use the back of a kitchen knife to push off any excess above the rim.
● There is no need to score the top of this bread when baking. When the dough is inverted onto the lid after the second rise, there are natural cracks (from the stretch and fold process) that will expand and give this bread the perfect artisan loaf look.