This Cherry Chip Loaf is incredibly moist and full of flavor thanks to

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Instructions. Preheat the oven to 350 degrees F and spray 2 9-inch round cake pans with a non-stick cooking spray. Drain the cherry juice from the jar of cherries into a separate bowl. Then take half of the cherries and chop them into fine pieces. Reserve the rest of the cherries for the topping on the cake.

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Step-by-step instructions. Preparations: Preheat the oven. Grease and flour a loaf pan of about 20x10x7 cm/ 8x4x3 inches. Cherries: Pit fresh cherries (1). Defrost and pat dry frozen ones or drain and pat dry canned ones. Batter: Place all the other ingredients (except the cherries) in a large mixing bowl (2).

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Add the milk or kirsch Then fold in the cherries well with a spatula. Transfer batter to the prepared loaf pan. Bake for about 45 mins or until a skewer inserted comes out clean. Cooling - Let the cake rest in the pan for 10 mins and then remove from the pan and let it cool completely before slicing.

Cherry Chip Loaf HippieDog's Favorite Recipes Sweet tooth recipe

1/2 cup apple sauce. 1 10 oz jar maraschino cherries, chopped. 1/2 cup milk chocolate chocolate chips. Instructions. Preheat oven to 350°F. Add together the dry ingredients in a mixing bowl and wisk together. Cream butter and sugar in stand mixer or electric hand mixer. Beat for 2-3 minutes.

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In a separate bowl, whisk the milk, eggs, and vanilla. Add the wet ingredients to the dry ingredients and mix just until combined. It's okay if the batter is a little lumpy. Fold in the cherries and pour the batter into the prepared pan. Sprinkle the topping over the top and bake the bread for about an hour.

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Preheat oven to 350 degrees F. Spray 9 x 13-inch baking dish with non-stick cooking spray. Using an electric mixer, combine eggs, vegetable oil, sour cream, cherry juice and almond extract. Blend in cake mixture until combined. Stir in chopped cherries. Pour batter into prepared baking dish.

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Transfer batter to prepared loaf pan. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for about 10 minutes, then turn onto a wire rack to cool completely. Once the bread is cool, combine the confectioners sugar, milk and almond extract in a bowl. Whisk until smooth.

This Cherry Chip Loaf is incredibly moist and full of flavor thanks to

sour cream - adds flavor and moisture to the cherry loaf cake ; buttermilk - adds additional moisture and flavor to the cake batter fresh cherries - I tested this recipe using fresh cherries but you can easily use frozen cherries.Be sure that they are pitted, cut them in half and toss them into the recipe while still frozen. cherry flavoring - adding a bit of cherry flavor to the icing gives.

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In a separate bowl, combine the flour, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients and stir until just combined. Drain the maraschino cherries, reserving the juice for the glaze. Coarsely chop the cherries in a food processor or with a knife. Gently fold the cherries into the batter.

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Envision wrapping up a loaf in a pretty bow and gifting it to a friend or neighbor. The Cherry Chip Loaf isn't just a baked good; it's a gesture of warmth and kindness. Sharing homemade delights spreads joy, making your loaf a symbol of connection. FAQs: Cherry Chip Loaf Recipe Q1: Can I use frozen cherries for the Cherry Chip Loaf? Absolutely!

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2 tsp baking powder. ½ tsp salt. ½ tsp salt. ½ tsp almond extract. ½ tsp almond extract. 1 10-12 oz jar maraschino cherries, drained and chopped. 1 10-12 oz jar maraschino cherries, drained and chopped. ½ cherry chips (or white chocolate chips) ½ cherry chips (or white chocolate chips)

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Pan Perfection: Pour the batter into the prepared loaf pan, spreading it evenly. This ensures a consistent bake throughout. Oven Odyssey: Place the pan in the preheated oven and let the magic unfold. Bake for approximately 50-60 minutes or until a toothpick inserted comes out clean.

Cherry Loaf Recipe

Spray a 9×5 loaf pan with cooking spray and line the bottom with parchment paper. In a glass measuring cup or bowl, whisk together the hot coffee and cocoa powder until smooth. Cool slightly, but keep warm. In a large bowl, whisk together 1 cup all-purpose flour, sugar, baking powder, and salt.

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Add the vanilla and almond extracts and mix until combined. In a separate bowl, combine the cake flour, baking powder, baking soda and salt. In a smaller bowl, combine the buttermilk and maraschino cherry juice. Add the flour mixture to the mixer in 3 additions, alternating with the buttermilk mixture.

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Scrape down the sides of the bowl as needed. In a separate bowl, whisk together flour, baking powder, baking soda and salt. Add cut cherries and 1/3 cup of chocolate chips to flour mixture, stirring gently until completely coated. Carefully fold dry ingredients into wet until batter is just barely combined.

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Cut up cherries; set cherries and liquid aside. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk the eggs, milk, butter and cherry liquid; stir into dry ingredients just until combined. Fold in the red and green cherries, pecans and orange zest. Pour into a greased 9x5-in. loaf pan.