Sour Cherry Tea Bread Recipes

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.

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.

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.