Sour Cherry Tea Bread Recipes

TART CHERRY TEA BREAD

Steps:

• Pour boiling water into a large bowl. Place tea bag in the bowl and let steep for 5-7 minutes. Remove tea bag once steeped and discard.
• Add the dried tart cherries, maple syrup and orange zest to the bowl, toss to combine and submerge the cherries in the liquid. Set aside for 30 minutes.
• Preheat oven to 350 degrees and line a loaf pan with parchment paper.
• Add the flour, baking powder and spices to a large bowl. Stir to combine.
• Add the soaked cherries along with any excess liquid to the bowl with the flour. Add the eggs and mix until well combined.
• Transfer the batter to the parchment lined loaf pan and bake for 50 minutes to 1 hour until set and golden brown on top and around the edges.
• Remove the bread from the loaf pan by pulling the sides of the parchment paper up and place the bread on a cooling rack for at least 15 minutes before slicing.

HOMEMADE CHERRY BREAD RECIPE

Steps:

• Pre-heat oven to 375F (190C). Grease and flour a 9 inch loaf pan.
• In a large bowl whisk together the flour, sugar, baking powder and salt, add the butter and mix to form a crumbly mixture. Remove 3/4 cup of the mixture (this is your crumb topping) and set aside.
• In a medium bowl with a fork or whisk beat together the milk, eggs and vanilla. Add it to the flour mixture and mix with a wooden spoon or spatula just until combined. The batter should be a little lumpy. Do not over mix.
• Fold in the cherries and transfer to the prepared loaf pan. Sprinkle with the crumb topping. Bake for approximately 50-60 minutes. Check with a toothpick for doneness. Let cool in the loaf pan then move to a wire rack to cool completely before serving. Enjoy!

GLUTEN FREE CHERRY QUICK BREAD

Steps:

• Preheat the oven to 350 degrees F. Prepare a 9 inch loaf pan with parchment and baking spray.
• If using frozen cherries, let them thaw in a strainer for ten minutes. Toss with one tablespoon of gluten free flour. Set aside.
• Mix the dry ingredients of gluten free flour, salt, baking powder and nutmeg. Set aside.
• Beat the sugar and the butter until fluffy. Add the eggs one at a time. Add the vanilla and the milk.
• Gently fold the wet and dry ingredients together. Fold the cherries into the batter. Do not overmix.

PECAN CHERRY BREAD

Steps:

• In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; add to the creamed mixture alternately with buttermilk. Stir in pecans, cherries and vanilla. , Pour into a greased and floured 8x4-in. loaf pan. Bake at 350° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

CHERRY/ALMOND QUICK BREAD

Steps:

• In a large bowl, cream sugar and butter. Add eggs, one at a time, beating well after each addition. Blend in extract. Combine dry ingredients; blend into creamed mixture alternately with the buttermilk. Stir in almonds and cherries. Pour into a greased and floured 9x5-in. loaf pan. Bake at 350° for about 70 minutes or until loaf tests done. Remove from pan and cool on a wire rack.

DOUBLE CHERRY QUICK BREAD

Steps:

• NOTE: This makes a very, very dense batter. Do NOT make this with a hand mixer; mix it by hand so your motor does not burnt out!
• Also, the baked top of the loaves or muffins is very dark! It can "read" as being done but don't be fooled! Test doneness by inserting a wooden toothpick into the center of the muffin or loaf before removing from oven, and if it's clean of batter when removed, your bread/muffin is baked.
• Preheat oven to 350 degrees.
• Grease giant muffin tins or small loaf pans (6" x 3"). Set aside.
• In a small bowl, blend together the beaten eggs, almond extract and melted (but cooled) butter. Set aside.
• In a large 4 quart capacity bowl, sift the flour, sugar, baking soda, salt and cinnamon to make sure it's thoroughly combined. Create a "well" in the center of the dry ingredients to add the egg mixture.
• With a sturdy wooden spoon handy, add egg mixture to well in dry ingredients and fold the dry and wet ingredients together until well incorporated. Batter is very, very stiff at this stage and puts up a fight!
• Add the canned cherry pie mix and fresh sour cherries to the batter. Put your back into it and fold the cherries into the batter until it is uniformly pink in colour. Congratulations! You're almost done!
• I use a plastic one cup measuring cup to scoop the batter out and push it into the greased loaf or muffin tins with my finger. DO NOT EXCEED THE 1/2 FULL MARK OR THEY WILL OVERFLOW in the oven!
• Bake at 350 degrees until toothpick inserted in center comes out clean. For large muffins the time is 30 minutes. For 6" x 3" loaves, it's 40 minutes. For large loaves, it can be from 60 to 80 minutes and you risk burning the top! (I'm just saying).
• Remove from oven when done and cool baked goods in pan on wire cooling racks for 10 minutes. If well greased, cherry bread will flip right out of the pans! These breads/muffins really retain their heat so don't attempt to eat straight away, as tempting as it seems. Allow to cool an additional 30 minutes before enjoying this cherry quick bread. :)
• Yield from this recipe: 6 large muffins and 3 small loaf pans. This strange "yield" is because I didn't have enough loaf or muffin pans to make only one type of cherry bread or muffin. LOL.

CHERRY TEA BREAD

Steps:

• Preheat oven to 350°F.
• Sift the 2 cups flour (set aside reserved 1/4 cup for cherries), baking powder, baking soda, and salt together into a bowl.
• In a second bowl, toss the cherries with the reserved 1/4 cup flour.
• In the bowl of an electric mixer, cream the butter until it is light and fluffy; add the sugar and honey gradually, beating the mixture until it is very light.
• Add the eggs, one at a time.
• With mixer at lowest speed, add the flour mixture.
• Fold the floured cherries into the batter.
• Turn the batter into a buttered and floured loaf pan, approximately 9 x 5 x 3 inches.
• Bake the bread in the center of the oven for 1 hour.
• Cool the loaf for 15 minutes in the pan; unmold the bread on a rack to cool completely.
• Wrap the cherry bread loaf in plastic wrap and keep for a day before serving for best flavor.

SOUR CHERRY TEA BREAD

Steps:

• Preheat oven to 350 degrees. Grease a 9x5x3-inch loaf pan and reserve.
• Drain the cherries very well and pulp in the blender. Do not puree.
• Cream the butter and sugar in a large bowl.
• Remove 1 tablespoon of flour and reserve.
• Combine remaining flour, baking soda, and salt in another bowl. Add these dry ingredients to creamed mixture, alternately with the buttermilk.
• Add the beaten eggs, almond extract and pulped cherries to the batter.  Stir the reserved tablespoon of flour into the nuts, coating well. Add the floured nuts to the batter. Stir to incorporate all ingredients.
• Bake in prepared loaf pan in preheated oven for 50 to 60 minutes. Cool in pan 10 minutes and remove.