Fresh Cherry Bread
1 Stick Butter -- Softened
3/4 C Granulated Sugar
2 Eggs -- Beaten
1 Tbsp Vanilla Extract
1 3/4 C King Arthur Unbleached All-Purpose Flour
1/2 Tbsp Coriander -- Or Cardamom
1/2 Tsp Salt
1 Tbsp Baking Powder
1 C Fresh Pitted Cherries -- *Note
This recipe uses coriander, the seed of the cilantro plant. It has a mysterious and exotic taste.
*NOTE: or 1/2 lb unpitted cherries. Diced plums also work well.
Preheat oven to 350 deg F. Grease a 9 x 5" loaf pan.
Cream the butter and sugar together. Add eggs and extract.
Soft dry ingredients together and add to wet ingredients. Stir in the cherries and mix until combined.
Spoon batter into loaf pan. Bake for 45 - 55 min. Insert a skewer or cake tester; it will come out dry when the bread is done. Cool for 10 min in the pan and turn out on a rack to fully cool. This is best eaten the next day.
Yield 1 loaf
This recipe is from The Baking Sheet, King Arthur Flour Co., P.O. Box 876, Norwich, VT 05055, tel 802-649-3717.
Subscription: 1 yr (6 issues) is $20.
Entered into MasterCook by Reggie Dwork <[email protected]>