Indulge in the rich fusion of chocolate and cherry flavors with our comprehensive guide to baking the most delectable double chocolate cherry quick bread. Perfect for any occasion, this moist and flavorful quick bread is a breeze to prepare, making it ideal for home bakers of all skill levels. With a combination of cocoa powder, melted chocolate, and juicy cherries, this decadent treat delivers a symphony of textures and flavors that will leave you craving more. So, gather your ingredients, preheat your oven, and embark on a culinary journey to create a quick bread that will tantalize your taste buds and impress your friends and family.
Check out the recipes below so you can choose the best recipe for yourself!
CHOCOLATE CHERRY QUICK BREAD
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
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.
DARK CHOCOLATE ROASTED CHERRY QUICK BREAD
Roasting cherries brings out their deep, rich flavor in this decadent chocolate bread, and Bisquick mix is the shortcut ingredient to get you started.
Provided by Stephanie Wise
Categories Side Dish
Time 1h15m
Yield 10
Number Of Ingredients 14
Steps:
- Heat oven to 375°F (350°F for dark or nonstick pan). Lightly grease bottom only of 9x5-inch loaf pan.
- In large bowl, beat Bisquick mix and 1/2 cup baking cocoa with whisk. Add granulated sugar, oil, milk and eggs; stir to combine. Stir in cream cheese; fold in roasted cherries. Spread batter evenly in pan.
- To make Streusel: In small bowl, mix flour, oats, brown sugar and 2 teaspoons unsweetened cocoa. Cut in butter until mixture looks like coarse crumbs. Sprinkle streusel over top of batter in pan.
- Bake 45 to 60 minutes or until toothpick inserted in center of loaf comes out clean. Cool 15 minutes in pan. Carefully loosen bread from edges of the pan with knife, then remove from pan to cooling rack to cool completely.
- Sprinkle top of cooled bread with powdered sugar.
- *To roast cherries: Toss fresh or frozen (thawed) dark sweet cherries in ungreased shallow baking dish with 1 teaspoon sugar. Bake at 450°F about 10 minutes or just until cherries burst. Transfer cherries to bowl, and freeze 10 minutes to cool before folding in to batter.
Nutrition Facts : ServingSize 1 Serving
DOUBLE CHOCOLATE-CHERRY SCONES
These are so decadent tasting, but surprisingly have very little chocolate! The bonus they cook rather quick! I use black onyx cocoa powder from the Savory Spice Shop®- it allows for a much deeper, darker, and richer chocolate taste that regular Dutch processed cocoa powder just doesn't have.
Provided by thedailygourmet
Categories Bread Quick Bread Recipes Scone Recipes
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Combine 1 3/4 cups plus 2 tablespoons flour, cocoa powder, brown sugar, baking powder, and salt in a bowl and mix thoroughly. Fold in chocolate chips.
- Whisk together 1/2 cup plus 2 tablespoons heavy cream, almond extract, and vanilla extract in a bowl. Stir cream mixture into flour mixture with a spatula until there are large clumps. Mix in cherry pie filling. Press the dough gently and lightly into a ball, being careful not to overmix.
- Place dough onto a large cutting board and press into a disc that is approximately 1-inch thick and 10 inches in diameter. Cut into 8 wedges and transfer to the prepared baking sheet.
- Bake in the preheated oven for 10 minutes, then reduce heat to 375 degrees F (190 degrees C). Rotate the baking sheet and bake until the scones have a crispy crust with a light, moist interior and the edges look dry, about 10 more minutes. Remove from the oven, transfer to a cooling rack, and cool for 15 minutes.
Nutrition Facts : Calories 266.9 calories, Carbohydrate 44.6 g, Cholesterol 25.5 mg, Fat 8.6 g, Fiber 1.6 g, Protein 3.9 g, SaturatedFat 5.2 g, Sodium 252.1 mg, Sugar 15.7 g
DOUBLE CHOCOLATE CHERRY QUICK BREAD
Bake dried cherries with Betty Crocker® double chocolate muffin mix to make an easy quick bread in an hour's time.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h10m
Yield 16
Number Of Ingredients 5
Steps:
- Heat oven to 375°F. Grease or spray bottom of 8x4-inch loaf pan. In medium bowl, stir Muffin Mix, cherries, water, oil and eggs until blended. Spread in pan. Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Run knife around edges of pan; carefully remove bread from pan. Cool completely.
Nutrition Facts : Calories 210, Carbohydrate 33 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 22 g, TransFat 0 g
DOUBLE CHOCOLATE CHERRY CAKE
Yummy! Need I say more! Chocolate, white chocolate and cherries and all in one special cake...enjoy...it may become a favourite at your home also.
Provided by Baby Kato
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- Butter and flour 2 x 9" round pan.
- Combine sour cream, cocoa and water, blend well (set aside).
- Mix flour, baking soda, baking powder and salt into bowl (set aside).
- In a large bowl beat butter and sugar on medium high speed for 2 minutes until light and fluffy.
- Lower speed and add vanilla and almond extracts, add eggs one at a time, blend well.
- Add flour 3 times to butter mixture, alternating 2 times with milk mixture-- starting and ending with flour.
- Mix well.
- Pour batter evenly into both pans and bake in a 350 degree oven for 20- 25 minutes.
- Cool on racks for 20 minutes before removing pans.
- Cool completely before frosting.
- Beat whipping cream with icing sugar until stiff but not dry.
- Place one cake on platter, frost with 1 cup whipped cream to 1/2" from edge of cake, sprinkle white chocolate chips on top of whipped cream and top with the chopped and drained cherries.
- Put 2nd cake overtop of first cake and frost the top and sides with the remaining whipped cream.
- You can add chocolate curls or marashino cherries to decorate if desired.
CHOCOLATE CHERRY BREAD
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
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 QUICK BREAD
My husband and I both enjoy cooking, but the baking is left to me. Our sons loved this chocolaty quick bread when they were little-and still do as grownups! -Melissa Mitchell-Wilson, Wichita, Kansas
Provided by Taste of Home
Time 1h15m
Yield 1 loaf (16 slices).
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, cocoa, baking powder, baking soda and salt. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Add buttermilk; mix well. Stir into dry ingredients just until moistened. Fold in chocolate chips and pecans. , Pour into 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 to cool completely.
Nutrition Facts : Calories 214 calories, Fat 10g fat (5g saturated fat), Cholesterol 42mg cholesterol, Sodium 192mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
DOUBLE CHERRY QUICK BREAD
This is a doubly delightful cherry quick bread that is sure to delight! It uses canned cherry pie filling and the added bonus of orchard fresh sour cherries. Very moist, dense and delicious, this makes both wonderful loaf size breads and fantastic muffins. There is no need to frost, glaze or adorn this bread in any other manner...it's THAT good! Please note: you will NOT get the same results if you substitute oil for butter or applesauce for butter/oil. Your baking times will increase and the cherry flavour will be diminished. Also, cinnamon's are different. I use a Vietnamese cinnamon which is a much softer, less harsh cinnamon. Also, times are NOT for a large loaf pan. The baking time can exceed one hour if you choose to bake in a larger pan. This recipe is for small loaves or large muffins. Baking time will vary with muffin or loaf pan size!
Provided by The_Swedish_Chef
Categories < 60 Mins
Time 1h
Yield 12 muffins
Number Of Ingredients 10
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 CHOCOLATE CHIP BREAD
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
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 :
Tips:
- Use fresh, ripe cherries: This will give your bread the best flavor. If you can't find fresh cherries, you can use frozen or canned cherries, but be sure to thaw them before using.
- Don't overmix the batter: Overmixing can result in a tough, dense bread. Mix just until the ingredients are combined.
- Bake the bread until a toothpick inserted into the center comes out clean: This will ensure that the bread is cooked through.
- Let the bread cool completely before slicing: This will help to prevent the bread from crumbling.
- Serve the bread with your favorite toppings: Such as butter, cream cheese, or jam.
Conclusion:
This double chocolate cherry quick bread is a delicious and easy-to-make treat that is perfect for any occasion. The combination of chocolate and cherries is a classic, and the quick bread is moist and flavorful. Whether you serve it for breakfast, lunch, or dessert, this bread is sure to be a hit. So next time you're looking for a quick and easy recipe, give this double chocolate cherry quick bread a try. You won't be disappointed!
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