Thursday, November 4, 2010

Cherry Bread

Every year when it starts to cool off my mom starts making bread.  She makes both yeast breads and quick breads.  Quick breads are breads that are made without yeast.  They take almost no time to make and with a good base recipe you can make anything.  I grew up eating cherry bread, cranberry nut bread, banana nut, and pumpkin among others.  I love to take a slice, toast it, and top it with cream cheese in the morning.

I am in the process of trying to use up some buttermilk and decided to make some bread with it.  I decided on the cherry because I had a can of cherry pie filling and I will never use it to make a pie.

Cherry Bread
(adapted from Martha Stewart)

3 cups of all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon salt
1 cup granulated sugar
1 cup packed dark-brown sugar
4 large eggs
1/4 cup vegetable oil
1 2/3 cups buttermilk
1 teaspoon vanilla extract
1 can cherry pie filling

Preheat your oven to 350 degrees.  Spray 3 loaf pans with nonstick baking spray (or butter and flour them).  In a large bowl bowl, whisk together the flour, baking powder, baking soda, and salt.  Set mixture aside.

In the bowl of an electric mixer (fitted with the paddle attachment) mix the sugars until well combined.  Add eggs and oil, mix well, scraping down sides when needed.  Take the buttermilk and add the vanilla.  Turn the mixer on low, add the flour mixture in two batches alternating with the buttermilk-vanilla mixture.  Add the can of pie filling.  Fold in with a spoon so the cherries won't break.

Divide the batter between pans.  I got three loaves when I made this.

Bake for 50-60 minutes until golden and until a tooth pick comes out clean.

Remove from the pan and let cool completely.  This bread freezes fantastically and makes great holiday party gifts.

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