Cherry Chocolate Chip Bread Recipes

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CHOCOLATE-CHERRY BREAD



Chocolate-Cherry Bread image

With a prep time of 15 minutes, this easy chocolate-cherry bread will be baking before you know it!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 2h40m

Yield 12

Number Of Ingredients 12

2 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sugar
1/2 cup butter, softened
2 eggs
1 teaspoon almond extract
1 teaspoon vanilla
1 container (8 oz) sour cream
1/2 cup chopped dried cherries
1/2 cup bittersweet or dark chocolate chips

Steps:

  • Heat oven to 350°F. Grease 9x5-inch loaf pan with shortening; lightly flour. In medium bowl, mix flour, baking powder, baking soda and salt; set aside.
  • In large bowl, beat sugar and butter with electric mixer on medium speed until light and fluffy, about 2 minutes. Beat in eggs until well mixed. Beat in almond extract and vanilla. On low speed, alternately add flour mixture with sour cream, beating just until blended after each addition. Stir in cherries and chocolate chips. Spread batter in pan.
  • Bake 1 hour 10 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. Wrap tightly and store at room temperature up to 4 days, or refrigerate.

Nutrition Facts : Calories 300, Carbohydrate 36 g, Fat 3, Fiber 1 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 243 mg

CHERRY CHOCOLATE CHIP BREAD



Cherry Chocolate Chip Bread image

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.

Provided by Heather Wolf

Categories     Breads and Rolls

Time 1h5m

Number Of Ingredients 12

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)

Steps:

  • 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.

CHOCOLATE-CHERRY SOURDOUGH BREAD



Chocolate-Cherry Sourdough Bread image

This recipe for sourdough bread comes from Francisco Migoya and Nathan Myhrvold, who wrote "Modernist Bread" (The Cooking Lab, 2017). It requires an active sourdough starter and plenty of time (about 20 hours) to allow the dough to develop and proof, though very little of that time is hands-on. Rich with tart dried cherries and dark chocolate chips, and gently bitter from the coffee and cocoa powder, the complex, tangy bread is somewhere between sweet and savory, ideal as is or spread with a little salted butter. Since the dough is dark to begin with, use a thermometer to test if it's done, and make sure you allow it to cool completely before slicing it open.

Provided by Tejal Rao

Categories     breads, project, side dish

Time 21h30m

Yield 8 to 10 servings

Number Of Ingredients 10

1 heaped teaspoon/8 grams instant dry yeast
3/4 cup/185 grams warm water
1 cup plus 1 tablespoon/230 grams liquid sourdough starter (see recipe)
1 2/3 cups/225 grams bread flour, plus extra for dusting
1/4 cup/30 grams cocoa powder
1 tablespoon/15 grams espresso or very strongly brewed coffee
1 1/8 teaspoon/7 grams fine salt
Canola oil (or other neutral oil), for greasing
1 cup/160 grams dark chocolate chips
1 generous cup/160 grams dried cherries

Steps:

  • In a wide mixing bowl, whisk together the yeast and water and allow the yeast to bloom, about 1 minute. Whisk the sourdough starter into the mixture until dissolved, then add the flour, cocoa powder and coffee. Use a dough scraper to stir the ingredients into a shaggy mass. Cover with plastic wrap and set aside for 20 minutes, then add the salt, incorporating it well. Transfer to a lightly oiled plastic container and cover with plastic wrap; it will be sticky.
  • Rest dough for 30 minutes, then lightly oil hands to fold: Pull one edge of the dough up and press it down into the center of the ball; repeat with the 3 other edges of the dough, then cover dough. In 30 minutes, repeat the folding, this time incorporating the chocolate chips and cherries. Repeat the folding every half-hour, for a total of 6 folds. Check for gluten development: Pinch a piece of dough between your fingers and stretch it. It should stretch out to a thin, transparent membrane before tearing. If not, repeat folding and check again.
  • Turn the bread out onto a lightly floured surface and use hands to gently tuck the edges up toward the center of the dough, then flip the dough over so it's seam-side down, and gently round with your hands. Cover with plastic wrap and rest dough for 20 minutes, then tuck edges down toward the seam, to shape dough into a tighter ball. Cover with plastic wrap and rest for 10 minutes. Transfer to a flour-dusted wicker breadbasket, seam side up, pinching the seam shut if necessary. Wrap basket with plastic wrap, or slide the basket into a clean plastic bag, closing it. Proof at about 55 degrees, or in the refrigerator, for 14 to 16 hours, until dough has increased in size, and springs back slightly to the touch.
  • When you're ready to bake, remove the dough from the refrigerator and transfer it, smooth side up, to a large cast-iron pot (with a lid) lined with a round of parchment paper. Be careful not to over-handle dough and lose air bubbles. Cover and bring to room temperature for 1 to 2 hours. Position a baking rack in the center of the oven and heat to 500 degrees. Using a razor or fine, sharp knife blade, score a cross on the top of dough, making a fast, clean cut about 1/8- to 1/4-inch deep.
  • Bake covered for 33 minutes. Remove lid and bake for another 10 minutes, cracking open the oven door for the last 5 minutes. Push a thermometer into the bread dough; it should read 195 to 200 degrees for cooked bread. Transfer bread to a cooling rack, carefully remove the paper, and allow to cool completely at room temperature before cutting open.

Nutrition Facts : @context http, Calories 325, UnsaturatedFat 4 grams, Carbohydrate 52 grams, Fat 10 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 247 milligrams, Sugar 16 grams, TransFat 0 grams

MARASCHINO CHERRY CHOCOLATE COOKIES



Maraschino Cherry Chocolate Cookies image

Chocolate, coconut, and maraschino cherries make a perfect combination in this festive cookie recipe. Enjoy these still warm with a nice big glass of milk.

Provided by ilkaisha

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 20m

Yield 36

Number Of Ingredients 13

1 cup butter-flavored shortening
½ cup white sugar
½ cup light brown sugar
2 eggs
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 cups rolled oats
1 cup shredded coconut
¾ cup drained, dried, and chopped maraschino cherries
½ cup semisweet chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  • Beat shortening, white sugar, and brown sugar together in a bowl with an electric mixer until creamy and fluffy. Add eggs and vanilla extract; stir until well incorporated.
  • Mix flour, baking powder, baking soda, and salt together in another bowl; add to sugar mixture, blending until an even dough forms. Add oats, coconut, cherries, and chocolate chips until just mixed in.
  • Scoop rounded tablespoons of dough onto the prepared baking sheets.
  • Bake in the preheated oven until the edges are brown, 8 to 10 minutes. Let rest for 5 minutes, then transfer to a wire rack to cool.

Nutrition Facts : Calories 154.6 calories, Carbohydrate 19.6 g, Cholesterol 10.3 mg, Fat 7.9 g, Fiber 1.1 g, Protein 2 g, SaturatedFat 2.6 g, Sodium 92.2 mg, Sugar 7.9 g

CHOCOLATE CHIP CHERRY BREAD



Chocolate Chip Cherry Bread image

"Chips, cherries, bananas, pecans...Mom's quick bread is packed full of goodies," notes Terri. "We baked a triple batch for my wedding reception."

Provided by Taste of Home

Time 1h

Yield 1 loaf (16 slices).

Number Of Ingredients 10

2 cups all-purpose flour
1 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 cup mashed ripe bananas
1/2 cup butter, melted
1/2 cup 60% cacao bittersweet chocolate baking chips
1/4 cup chopped pecans
1/4 cup chopped maraschino cherries

Steps:

  • In a large bowl, combine the flour, sugar, baking powder and salt. Combine the eggs, bananas and butter; stir into dry ingredients just until moistened. Fold in the chocolate chips, pecans and cherries. , Transfer to a greased 9x5-in. loaf pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Nutrition Facts :

CHERRY-CHOCOLATE LOAF



Cherry-Chocolate Loaf image

I am very proud of my banana bread recipe, which is why I adapted it into this amazing cherry-chocolate loaf. While cherries really aren't anything like bananas, this really did work out extremely well--this loaf is a delicious option for breakfast, brunch, or dessert.

Provided by Chef John

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes

Time 1h50m

Yield 12

Number Of Ingredients 15

1 teaspoon unsalted butter
2 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking powder
½ teaspoon baking soda
½ cup unsalted butter, softened
1 cup white sugar
2 large eggs, at room temperature
¼ cup plain yogurt
¼ teaspoon vanilla extract
2 cups pitted cherries
½ cup dark chocolate chunks
½ cup chopped walnuts
¼ cup powdered sugar
3 teaspoons milk, or more as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x4-inch loaf pan with 1 teaspoon butter and reserve.
  • Whisk flour, salt, baking powder, and baking soda together in a bowl.
  • Cream 1/2 cup butter and sugar together in another bowl with a spatula or an electric mixer until smooth and creamy. Beat in eggs one at a time with a whisk or an electric mixer, fully blending in the first egg before adding the next. Stir in yogurt and vanilla extract.
  • Chop pitted cherries coarsely with a knife, or by pulsing on and off a few times in a food processor. Add to the wet ingredients along with the chocolate chunks and chopped walnuts. Stir briefly to combine. Batter may look curdled, but don't worry.
  • Pour in the flour mixture and mix with a spatula until all the flour has disappeared. Transfer batter into the prepared loaf pan, making sure to smooth the top evenly and fill in the corners. Tap pan on the counter to release any air pockets.
  • Bake in the preheated oven until nicely browned and a toothpick inserted into the center comes out clean, about 1 hour. Let bread rest in the pan for 15 minutes before removing to a wire rack.
  • While bread is resting, combine powdered sugar and milk in a bowl for icing, adding more milk as needed to reach a thin, runny consistency.
  • Brush icing over loaf, allowing to drip down the sides. Let cool completely before slicing and serving, about 20 minutes more.

Nutrition Facts : Calories 321.1 calories, Carbohydrate 45.3 g, Cholesterol 52.6 mg, Fat 14.5 g, Fiber 1.5 g, Protein 5 g, SaturatedFat 6.9 g, Sodium 272.3 mg, Sugar 23.3 g

CHERRY CHOCOLATE CHIP BREAD



Cherry Chocolate Chip Bread image

Filled with chocolate chips, hazelnuts and maraschino cherries, this heavenly quick bread is a sweet way to end holiday meals. Your guests will love it as an alternative to traditional fruitcake.

Provided by Taste of Home

Time 1h15m

Yield 1 loaf (16 slices).

Number Of Ingredients 13

2-1/2 cups all-purpose flour
1/2 cup sugar
1/2 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 egg
1-1/4 cups evaporated milk
3 tablespoons canola oil
1 teaspoon vanilla extract
1/2 cup dark chocolate chips
1/2 cup hazelnuts, coarsely chopped
1/2 cup coarsely chopped maraschino cherries

Steps:

  • In a large bowl, combine the flour, sugars, baking powder, baking soda and salt. In a small bowl, whisk the egg, milk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the chocolate chips, nuts and cherries. , Transfer to a greased 9x5-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Nutrition Facts :

CHERRY CHOCOLATE CHIP BREAD



Cherry Chocolate Chip Bread image

This is a really sweet bread. I made it to share with co-workers and to use up my extra cherries. It tastes great with a cup of coffee or tea. You can put in up to a cup of chocolate chips, cherries or nuts; depending on your tastes. I generally use 1 cup of cherries and 3/4 cup of chocolate chips.

Provided by moonpoodle

Categories     Breads

Time 1h15m

Yield 1 loaf

Number Of Ingredients 12

1/2 cup butter or 1/2 cup margarine, softened
3/4 cup brown sugar
1 cup milk
2 eggs
1 teaspoon almond extract
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2-1 cup cherries, pitted
1/2-1 cup chocolate chips
1/4 cup nuts (optional)

Steps:

  • Preheat the oven to 350 degrees.
  • Soften butter, and cream with tightly packed brown sugar.
  • Stir in milk, eggs, and almond extract.
  • In a seperate bowl, combine flour, baking powder, baking soda, and salt. Add to milk mixture and stir until all ingredients are moistened.
  • With a spoon, stir in chocolate, cherries, and nuts.
  • Add batter into a greased 9x5 baking pan. Bake for 50-60 minutes, or until toothpick comes out clean.
  • Let cool before removing from pan. You may serve it warm, cold, or re-heated.
  • Store in the refrigerator.

CHOCOLATE CHIP CHERRY NUT BREAD



Chocolate Chip Cherry Nut Bread image

Make and share this Chocolate Chip Cherry Nut Bread recipe from Food.com.

Provided by LizCl

Categories     Quick Breads

Time 1h25m

Yield 1 loaf, 16 serving(s)

Number Of Ingredients 12

1/2 cup butter, softened
3/4 cup firmly packed brown sugar
1 cup buttermilk
2 eggs
1 teaspoon almond extract
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup dried cherries
1/2 cup miniature semisweet chocolate chips
1/3 cup chopped almonds, toasted

Steps:

  • Put butter and sugar in a large mixing bowl and beat with an electric mixer on medium speed for 3-4 minutes.
  • Stir in buttermilk, eggs and almond extract; mix well.
  • Combine dry ingredients. Add to the buttermilk mixture; stir just until dry ingredients are moistened.
  • Stir in cherries, chocolate chips, and nuts.
  • Grease and flour bottom only of 9 X 5 inch loaf pan. Pour batter into prepared pan.
  • Bake in a 350 degree oven 55-65 minutes.
  • Let cool in pan on wire rack 10 minutes and remove from pan. Cool.
  • Wrap in plastic wrap and store in refrigerator.
  • To toast almonds: Spread almonds in an ungreased pan. Bake in a 350 degree oven for 5-7 minutes, stirring occasionally, or until brown.

Nutrition Facts : Calories 205.8, Fat 9.8, SaturatedFat 5, Cholesterol 42.3, Sodium 203.7, Carbohydrate 26.8, Fiber 1.1, Sugar 13.9, Protein 3.8

CHOCOLATE CHERRY BREAD



Chocolate Cherry Bread image

My friend gave me this recipe 15 years ago and it has been a favorite ever since. We prefer sweet, as opposed to tart, dried cherries. You can also use dried cranberries.

Provided by jullum

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 2h55m

Yield 16

Number Of Ingredients 11

1 cup lukewarm milk
1 (.25 ounce) package active dry yeast
1 large egg
2 tablespoons butter, softened
2 tablespoons white sugar
2 tablespoons brown sugar
2 teaspoons vanilla extract
1 teaspoon salt
3 cups bread flour, or more as needed
¾ cup chocolate chips
¾ cup dried cherries

Steps:

  • Mix milk and yeast in a small bowl with a fork until frothy, about 5 minutes. Add egg, butter, white sugar, brown sugar, vanilla extract, and salt. Beat for 1 to 2 minutes. Add 1 cup flour. Beat for about 5 minutes. Add remaining 2 cups flour; mix until dough comes together.
  • Turn dough out onto a lightly floured work surface. Knead until dough is smooth and feels rubbery, about 10 minutes. Add additional flour if needed. Add chocolate chips and cherries; knead just until incorporated.
  • Cover dough and let rise in a warm, humid area until doubled, about 1 hour.
  • Punch down dough gently. Let rest for 10 minutes. Divide dough in half; shape into loaves. Transfer loaves to a greased baking sheet and let rise again, about 1 hour more.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven until browned, 20 to 30 minutes.

Nutrition Facts : Calories 183.1 calories, Carbohydrate 30.3 g, Cholesterol 17 mg, Fat 5 g, Fiber 1.7 g, Protein 4.5 g, SaturatedFat 2.7 g, Sodium 169 mg, Sugar 11.5 g

CHOCOLATE CHERRY QUICK BREAD



Chocolate Cherry Quick Bread image

This quick bread tops my list of ways to enjoy chocolate for breakfast! I love the harmony between the smooth chocolate flavor and the tart sweetness of cherries joined together in this moist and slightly dense loaf.

Provided by Dan Langan

Categories     side-dish

Time 2h15m

Yield One 8-inch loaf, enough for 8 servings

Number Of Ingredients 13

Nonstick cooking spray
3/4 cup dried cherries, chopped
1/2 cup (45 grams) Dutch-process cocoa powder, plus 1 more teaspoon for coating the cherries
3/4 cup cherry juice (or water)
1 1/4 cups (155 grams) all-purpose flour
1 cup (200 grams) sugar
1 3/4 teaspoons baking powder
Heaping 1/2 teaspoon fine salt
1/2 cup vegetable oil
1 large egg, at room temperature, beaten
1 large egg white, at room temperature, beaten
2 teaspoons pure vanilla extract
1/4 cup mini chocolate chips

Steps:

  • Position a rack in the center of the oven and preheat to 350 degrees F. Spray an 8-by-4-inch loaf pan with nonstick spray and line it with parchment paper.
  • Combine the dried cherries with the 1 teaspoon cocoa powder in a small bowl. Toss to evenly coat and set aside.
  • Microwave the cherry juice in a microwave-safe measuring cup until steaming, about 1 minute. Transfer to a medium bowl, add the 1/2 cup cocoa and whisk until smooth. Set aside while you prepare the dry ingredients.
  • Put the flour, sugar, baking powder and salt in another medium bowl and whisk well to combine.
  • Add the oil, egg, egg white and vanilla to the warm cocoa mixture then whisk to combine. Pour into the dry ingredients and stir until incorporated. Pour about 1/3 of the batter into the prepared pan. Stir the cocoa-coated cherries into the remaining batter, then pour that batter into the pan. Sprinkle the chocolate chips on top.
  • Place the loaf pan on a baking sheet and bake on the center rack until a toothpick comes out with a few moist crumbs, 60 to 64 minutes. Let cool in the pan for 15 minutes then remove the quick bread to a wire rack to cool completely before slicing with a serrated knife (this will cut through the cherries easily and yield a clean slice).
  • Serve or wrap the cooled loaf in plastic wrap or foil and store on the counter for up to 3 days.

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