Chocolate-Cherry Quick Bread with Almond Extract
A moist, tender quick bread studded with dried cherries and rich chocolate chips, enhanced with a hint of almond extract. The sour cream creates an exceptionally soft crumb while the combination of sweet and tart flavors makes this perfect for breakfast, afternoon tea, or dessert. This homestyle loaf delivers bakery-quality results with simple pantry ingredients, and the flavors actually improve after a day of storage, making it ideal for meal prep or gift-giving.
Ingredients
Instructions
- 1
Heat oven to 350°F and grease 9x5-inch loaf pan with shortening then lightly flour
- 2
Mix flour, baking powder, baking soda and salt in medium bowl then set aside
- 3
Beat sugar and butter with electric mixer on medium speed until light and fluffy for about 2 minutes
- 4
Beat in eggs until well mixed then beat in almond extract and vanilla
- 5
Alternately add flour mixture with sour cream on low speed, beating just until blended after each addition
- 6
Stir in cherries and chocolate chips then spread batter in prepared pan
- 7
Bake 1 hour 10 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean
- 8
Cool 10 minutes then remove from pan to cooling rack
- 9
Cool completely for about 1 hour before slicing
Tips
Don't overmix the batter once you add the flour mixture - this keeps the bread tender rather than tough
Let the bread cool completely before slicing for the cleanest cuts and best texture
The flavors actually improve after sitting overnight, so consider making this a day ahead
Good to Know
Wrap tightly and store at room temperature up to 4 days, or refrigerate
Can be made 1-2 days ahead - flavors actually improve with time
Slice when completely cool for best texture, serve at room temperature
Common Mistakes
Don't overmix the batter to avoid tough, dense bread
Ensure oven is fully preheated to 350°F before baking
Cool completely before slicing to prevent crumbling
Substitutions
Nut-Free Alternatives
General Alternatives
Sweeter overall flavor
FAQ
Can I use fresh cherries instead of dried?
Fresh cherries will add too much moisture and may sink to the bottom. Stick with dried cherries for best results, or try frozen cherries that have been thawed and patted dry.
What if I don't have almond extract?
You can substitute with vanilla extract using the same amount, or try lemon extract for a different but delicious flavor profile. The bread will still be excellent.
How long does this bread keep?
Wrapped tightly, it stays fresh at room temperature for up to 4 days, or you can refrigerate for up to a week. It also freezes well for up to 3 months.