Double Cherry Quick Bread Recipes

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GLUTEN FREE CHERRY QUICK BREAD



Gluten Free Cherry Quick Bread image

A recipe for gluten free Cherry Quick Bread or traditional cherry quick bread can be made in a loaf pan or in muffins tins. Baking with frozen cherries makes this an easy recipe for any time of year.

Provided by Holly Baker

Categories     Bread

Time 1h10m

Number Of Ingredients 10

1/2 cup (8 tablespoons, 4 ounces) butter, softened
1/2 granulated sugar
2 large eggs, beaten
1 tablespoon vanilla extract
1 cup milk
2 cups 1 to 1 Gluten Free Baking Flour plus 1 tablespoon, separated.
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 tablespoon baking powder
1 cup (1/2 pound) fresh (**Or 10 ounces frozen) cherries

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.

Nutrition Facts : Calories 171 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 64 milligrams cholesterol, Fat 8 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1 slice, Sodium 395 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

MARASCHINO CHERRY QUICK BREAD



Maraschino Cherry Quick Bread image

These cute mini loaves are delicious and great little gifts for teacher's, co-workers, etc. They are also just as good for snacking!

Provided by Karen..

Categories     Quick Breads

Time 55m

Yield 4 mini loaves

Number Of Ingredients 9

1 (10 ounce) jar maraschino cherries
2/3 cup milk (approx)
3 1/4 cups flour
1 1/2 cups packed brown sugar
1/3 cup butter, softened
2 eggs
2 1/4 teaspoons baking powder
3/4 teaspoon salt
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees.
  • Grease and flour 4 mini loaf pans (6 x 3 x 2).
  • Drain cherry syrup into measuring cup.
  • Add enough milk to measure 1 cup.
  • Set cherries aside.
  • In a large bowl, on low speed, beat flour, brown sugar, cherry milk, butter, eggs, baking powder and salt for 2 minutes or until just blended.
  • Stir in nuts and cherries.
  • Pour evenly into loaf pans.
  • Bake for 45 minutes or until pick in center comes out clean.
  • Cool in pans on racks for 10 minutes.
  • Remove from pans and cool completely.
  • Wrap in plastic wrap or foil and refrigerate overnight for best flavor and easier slicing.

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