Cherry Spice Bread

It is not even August and all I can think about is the Autumn baking season. Cakes, pastries, muffins, scones, and breads! Oh, I can just smell those sweet aromas now. Fall is my absolute favorite season for the baking alone. And it is always at about this point in summer that I start getting the itch. Sneaking warm, seasonal spices into my late-summer creations, I secretly smile when someone bites into a cookie and says “this reminds me of Thanksgiving”. Mission accomplished! So, when the lovely people at Northwest Cherry Growers sent me a bushel of ripe cherries, I seized the opportunity. Mixing summertime fruit with subtle hints of Autumn, I present to you my Cherry Spice Bread recipe.

Before we get to the recipe, let me tell you a little bit about the Northwest Cherry Growers. They collectively represent growers in Washington, Oregon, Idaho, Montana, and Utah. The Northwest is known for seven varieties including Bing cherries, the most popular cherry in North America, and the unique golden-blushed Rainiers. Other popular varieties include the deep juicy sweet Tietons and heart-shaped Chelans on the shelves now, and late-season Lapins, dark Skeenas and bright red Sweethearts coming over the next few weeks. Aside from the light-hued Rainier (and its many sub-varieties), consumers can typically spot sweet cherries by their darker red skins – in general, the darker, the sweeter. Who knew there were so many different cherry varieties?! Now that we have the background, let’s get to the goods…

Cherry Spice Bread

INGREDIENTS:

1 cup of halved Northwest Cherries

1/2 cup of diced Northwest Cherries

1 1/2 cups of flour

1 1/2 teaspoons of allspice

2/3 cup of Greek yogurt

1/2 cup of honey

2 tablespoons of sugar

1 teaspoon of baking powder

1 teaspoon of baking soda

1/2 teaspoon of salt

1 egg

DIRECTIONS:

1. Preheat the oven to 350 degrees Fahrenheit and grease a bread loaf pan. Coat the pan with 2 tablespoons of sugar.
2. In a large mixing bowl, mix together 1 cup of flour (you can use a cup-for-cup gluten free flour as well), 1 1/2 teaspoons of allspice, 1/2 teaspoon of salt, 1 teaspoon of baking powder, and 1 teaspoon of baking soda.
3. In a medium sized mixing bowl, thoroughly combine 2/3 cup of Greek yogurt, 1/2 cup of honey, and one egg.
4. Pour the liquid ingredients into the bowl with the dry ingredients. Mix with a spatula until a thick dough consistency forms. Then add the diced Northwest Cherries to the dough and mix in gently.
5. Evenly distribute the dough inside the sugared loaf pan.  Top the dough with the halved Northwest Cherries by pushing them generously into the top.
6. Bake for 45 minutes and remove from the oven to let cool. Enjoy!

Let’s go along step by step together. Preheat the oven to 350 degrees Fahrenheit and grease a bread loaf pan. Coat the pan with 2 tablespoons of sugar.

In a large mixing bowl, mix together 1 cup of flour (you can use a cup-for-cup gluten free flour as well), 1 1/2 teaspoons of allspice, 1/2 teaspoon of salt, 1 teaspoon of baking powder, and 1 teaspoon of baking soda.

In a medium sized mixing bowl, thoroughly combine 2/3 cup of Greek yogurt, 1/2 cup of honey, and one egg.

Pour the liquid ingredients into the bowl with the dry ingredients. Mix with a spatula until a thick dough consistency forms. 

Then add the diced Northwest Cherries to the dough and mix in gently.

Evenly distribute the dough inside the sugared loaf pan.  

Top the dough with the halved Northwest Cherries by pushing them generously into the top.

Bake for 45 minutes and remove from the oven to let cool. Enjoy!

It’s like Independence Day and Thanksgiving had a bread baby! For more information on sweet Northwest Cherries, seasonal and preservation recipes, health information and more, visit www.nwcherries.com.