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Chocolate Cherry Quickbread

Source of Recipe


Chocolatier, May 2002






List of Ingredients



• 2-1/4 cups all-purpose flour
  
• 1/2 tsp salt
  
• 1/4 tsp baking soda
  
• 8 ounces bittersweet chocolate, coarsely chopped
  
• 10 Tbsp unsalted butter, softened
  
• 1 cup granulated sugar
  
• 3 large eggs, at room temperature
  
• 2/3 cup sour cream
  
• 2 tsp vanilla extract
  
• 1/2 cup dried cherries, coarsely chopped
  






Instructions



1. Position rack in center of oven and preheat to 325 degrees (F). Lightly butter 9x5-inch loaf pan. Dust pan with flour and tap out excess.
   
   
2. In medium bowl, whisk together flour, salt and baking soda. Set aside.
   
   
3. Melt chocolate in double boiler or in microwave; set aside to cool.
   
   
4. In bowl of electric mixer, using paddle attachment, beat butter at medium speed for 1 minute, until creamy. Gradually add sugar and beat until well blended and light, about 2 minutes. Beat in eggs, one at a time, scraping down sides of bowl as necessary. Reduce speed to low and add sour cream, mixing until combined (batter will look curdled at this point). Add melted chocolate and vanilla extract and mix until blended. Remove bowl from mixer and stir in chopped cherries.
   
   
5. Scrape batter into prepared pan and bake for 70 to 75 minutes, until toothpick inserted into center of bread comes out clean. Set pan on wire rack and cool for 15 minutes. Remove bread from pan and cool completely.
   
   Yield: 1 loaf