— a culinary journal —

Cherry Chocolate Chip Almond Quick Bread

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I am a little obsessed with quick breads. Especially this time of year.

  1. They make great gifts.
  2. They’re easy to put together when unexpected guests stop by.
  3. Quick breads make a nice breakfast on a cool autumn Saturday morning.
  4. Change a few add-ins and you have a completely different flavor.
  5. You don’t need any fancy appliances to make them.
  6. They are great lunch box fillers (especially when you have a few slices in the fridge and only 5 minutes to make lunch before the school bus arrives).
  7. They are good for after school too.
  8. You can clean your house, run a few miles on the treadmill, take a nap….in the 1 hour they take to bake.
  9. It’s ok if they’re lumpy…they actually prefer to be that way.
  10. Did I mention that they taste pretty awesome too?

You get the point I really like quick breads.

This version combines dried tart cherries, almond paste and semisweet chocolate chips.

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It’s got the seal of approval from my number one critic (the little guy who’s as tall as me now).

Have fun making it! Let me know how it turns out.

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Cherry Chocolate Chip Almond Quick Bread

Ingredients

2 cups all purpose Ffour

1 cup sugar

1 tbsp baking powder

1/2 tsp salt

1/4 cup dried tart cherries

1/2 cup semisweet chocolate chips

1 cup almond paste (not marzipan)

1 cup buttermilk

2 large eggs

1 tsp almond extract

4 tbsp unsalted butter, melted, cooled

Method

Preheat the oven to 350°F. Prepare a standard size loaf pan (9×5) by buttering & flouring the bottom and sides.

Melt 4 tablespoons of unsalted butter (about a minute in the microwave). Set aside and allow to cool (so the eggs don’t cook when you add the butter to the batter later on).

In a food processor dice the almond paste finely. Alternately, grate with a hand grater. Set aside.

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In  a large bowl, whisk together the flour, sugar, baking powder and salt. Add the dried cherries, chocolate chips, almond paste and gently mix with the flour.

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In a smaller bowl, whisk the eggs, buttermilk and almond extract. Add to the dry flour mixture along with the melted butter.

Gently stir batter. Do not overmix. It’s ok if it is a little lumpy.

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Pour batter into prepared pan.

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Bake for about an hour. Check for completeness every 5 minutes after 45 minutes of baking.

Cool on a cake rack after removing from oven.

Enjoy!

PS- this one’s pretty awesome with a scoop of Ben & Jerry’s Cherry Garcia ice cream on top!

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