CHERRY TEA BREAD
Make and share this Cherry Tea Bread recipe from Food.com.
Provided by Mom2Rose
Categories Quick Breads
Time 1h27m
Yield 8-10 slices, 8-10 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 353.2, Fat 13.1, SaturatedFat 7.7, Cholesterol 83.4, Sodium 256.2, Carbohydrate 54.5, Fiber 1, Sugar 27.6, Protein 5.4
SOUR CHERRY TEA BREAD
This unusual bread is absolutely delicious. I don't remember the cookbook this came from -- it was years ago -- but I do remember the author's comment , "You'll relish every bite."
Provided by Lorraine of AZ
Categories Breads
Time 1h20m
Yield 1 loaf
Number Of Ingredients 10
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.
Nutrition Facts : Calories 4041.9, Fat 184.7, SaturatedFat 69.1, Cholesterol 668.8, Sodium 4444.1, Carbohydrate 564.6, Fiber 24.5, Sugar 346.8, Protein 55.4
ALMOND TEA BREAD
My aunt brought her tea bread recipe with her from Scotland, and enjoying a fresh-baked loaf has become a family tradition during the holidays. Each slice is loaded with red cherries. -Kathleen Showers, Briggsdale, Colorado
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 1h30m
Yield 2 loaves (16 slices each).
Number Of Ingredients 9
Steps:
- In a large bowl, combine almond paste and butter; beat until well blended. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. In a small bowl, gently toss cherries and 1 tablespoon flour. Set aside., Combine the baking powder, salt, remaining flour; add to the creamed mixture alternately with milk, beating well after each addition., Spoon a sixth of the batter into each of two greased and floured 8x4-in. loaf pans; sprinkle layers with half of the fruit. Cover with another layer of batter and sprinkle with remaining fruit. Top with remaining batter; smooth with spatula. , Bake at 350° until a toothpick inserted in the center comes out clean, about 1-1/4 hours. Cool for 10 minutes before removing from pans to wire racks to cool.
Nutrition Facts : Calories 130 calories, Fat 4g fat (1g saturated fat), Cholesterol 25mg cholesterol, Sodium 111mg sodium, Carbohydrate 21g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE-CHERRY BREAD
With a prep time of 15 minutes, this easy chocolate-cherry bread will be baking before you know it!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h40m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Grease 9x5-inch loaf pan with shortening; lightly flour. In medium bowl, mix flour, baking powder, baking soda and salt; set aside.
- In large bowl, beat sugar and butter with electric mixer on medium speed until light and fluffy, about 2 minutes. Beat in eggs until well mixed. Beat in almond extract and vanilla. On low speed, alternately add flour mixture with sour cream, beating just until blended after each addition. Stir in cherries and chocolate chips. Spread batter in pan.
- Bake 1 hour 10 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. Wrap tightly and store at room temperature up to 4 days, or refrigerate.
Nutrition Facts : Calories 300, Carbohydrate 36 g, Fat 3, Fiber 1 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 243 mg
CHERRY BREAD
With both cherries and cherry juice in this bread, the flavor is amazing.
Provided by RebeccaO
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h20m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat an oven to 325 degrees F (165 degrees C).
- Whisk together the eggs, shortening, milk, cherry juice, and vanilla extract in a bowl until evenly blended; set aside. Stir together the flour, sugar, baking powder, and salt in a separate large bowl; make a well in the center of the flour mixture. Pour the cherry juice mixture into the well and stir just until combined. Fold in the cherries. Pour the batter into a loaf pan.
- Bake in the preheated oven until golden and the top springs back when lightly pressed, about 1 hour. Allow to cool completely on a wire rack before cutting to serve.
Nutrition Facts : Calories 318.7 calories, Carbohydrate 52.6 g, Cholesterol 47.3 mg, Fat 10.3 g, Fiber 0.9 g, Protein 4.6 g, SaturatedFat 2.7 g, Sodium 104.3 mg, Sugar 26.4 g
SOUR CHERRY CHARLOTTE
Whereas a traditional charlotte starts with ladyfingers lining a special mold, our version call for thin-sliced bread tucked into a jumbo-muffin tin. Each oven-baked serving, offered with extra sour cherry compote, is buttery crisp outside and sweet-tart inside.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes 6
Number Of Ingredients 6
Steps:
- Toss together cherries, sugar, and cornstarch in a medium bowl. Set aside; let cherries thaw slightly, about 35 minutes.
- Preheat oven to 350 degrees. Using a pastry brush, generously brush one side of each slice of bread with the butter. Reserve 6 slices; cut remaining slices in half to form 36 rectangles. Line sides and bottom of each cup of a jumbo (6-cup) muffin tin with 6 rectangles, overlapping bread and placing buttered side against tin.
- Toss cherry mixture to combine. Spoon into bread-lined cups. Top each with a reserved bread square, buttered side down; press firmly onto cherries.
- Bake charlottes until tops and sides are golden and crisp, 35 to 40 minutes. Transfer tin to a wire rack; let stand until charlottes have cooled slightly and are just firm, 15 to 20 minutes. Using an offset spatula or knife, loosen sides of charlottes from tin, and unmold; invert onto serving plates. Serve warm, with warm sour cherry compote on the side.
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