ππ Dried Cherry or Cranberry Loaf Recipe ππ
Description:
Indulge in the delightful flavors of this Dried Cherry or Cranberry Loaf, a recipe originally featured in Parade Magazine and adapted from The Tea Pot Cookbook by Steffi Berne. This sweet treat requires a bit of planning ahead as the cherries need to soak in liqueur for at least three hours or overnight to achieve their full flavor potential. Feel free to substitute cherry or orange juice for the liqueur if you prefer.
Total Time: 24 hours 45 minutes
- Prep Time: 24 hours
- Cook Time: 45 minutes
Servings: 12
Yield: 1 loaf
Keywords: Breads, Fruit, Christmas, Thanksgiving, Weeknight, Oven
Nutritional Information (per serving):
- Calories: 185.1
- Fat Content: 11g
- Saturated Fat Content: 6.5g
- Cholesterol Content: 59.1mg
- Sodium Content: 117.5mg
- Carbohydrate Content: 19.5g
- Fiber Content: 0.3g
- Sugar Content: 11.3g
- Protein Content: 2.6g
Ingredients:
- 1 cup dried cherries (or cranberries)
- 1 1/2 cups hot water
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter
- 3 ounces cream cheese
- 1/4 cup light brown sugar
- 1/2 cup granulated sugar
- Zest of 1 lemon
- 2 eggs
Instructions:
| Step | Description |
|---|---|
| 1 | Place dried cherries (or cranberries) in a container with a very tight-fitting lid. |
| 2 | Pour liqueur and hot water over the cherries, seal the lid tightly, and shake to coat cherries well with the liquid. |
| 3 | Set aside for at least 3 hours or overnight to allow the cherries to absorb the liquid. |
| 4 | Preheat oven to 350Β°F (or 325Β°F for a pan with a black surface). |
| 5 | Grease a loaf pan and lightly dust with plain dry breadcrumbs, shaking out excess. |
| 6 | Sift together the flour, baking powder, and salt in a bowl. |
| 7 | In another bowl, cream together the butter and cream cheese until smooth. |
| 8 | Add the light brown sugar, granulated sugar, and finely grated lemon zest to the creamed mixture. Beat until well combined and pale yellow. |
| 9 | Beat in the eggs, one at a time. |
| 10 | Gradually add the flour mixture to the wet ingredients, beating on low speed, just until the flour is combined. |
| 11 | Stir in the soaked cherries and any remaining liquid from the soaking container. |
| 12 | Pour the batter into the prepared loaf pan and smooth the top with a rubber spatula. |
| 13 | Bake in the center of the preheated oven for 45-60 minutes or until a toothpick inserted in the center comes out clean. Check as early as 40 minutes into the baking time. If the top is getting too brown, cover loosely with foil and continue baking until done. |
| 14 | Expect the top of the loaf to crack during baking. |
| 15 | Let the loaf cool in the pan for 15 minutes, then remove from the pan and transfer to a wire rack to cool completely. |
| 16 | Once cooled, wrap the loaf in plastic and let it set overnight before slicing. |
| 17 | For an extra touch of decadence, drizzle a little more liqueur over the crack before wrapping in plastic. Be careful not to pour too much to avoid soaking the bread. |
Enjoy the delightful aroma and taste of this Dried Cherry or Cranberry Loaf, perfect for any occasion from holiday gatherings to everyday indulgences! π
