Quick breads get their name from their leavening agent—most commonly baking powder or baking soda as opposed to yeast. These breads, which are often sweet, rise while baking rather than requiring several risings like yeast bread.
But quick breads don’t just rise quickly, they’re also quick to prepare. It’s as simple as this…cream the wet ingredients, add the dry, and bake.
In the following recipe, autumnal pumpkins are punctuated by summer’s tart cherries in a flavorful and aromatic bread. That’s the beauty of dried fruit—during the drying process the fruit is naturally preserved and the flavors are concentrated, allowing cherries to adorn our cooking year ‘round without the use of preservatives or artificial flavorings.
Cherry Pumpkin Bread
By October 3, 2013Published:
- Yield: 2 loafs
Quick breads get their name from their leavening agent—most commonly baking powder or baking soda as opposed to yeast. These breads, …
- 3 cups sugar
- ½ cup butter
- ½ cup oil
- 4 eggs
- 1 15 ounce can pumpkin purée
- 1 teaspoon vanilla
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon nutmeg
- 2 teaspoons cinnamon
- 1 cup Chukar Columbia River Tart Cherries
- 1 cup chopped walnuts or pecans optional
- Pre-heat oven to 350°F. Place cherries in a bowl and pour orange juice or warm water over the top. Allow the cherries to plump for about 15 minutes before draining.
- Meanwhile, beat together the sugar, butter, oil, and eggs. Mix well. Add pumpkin purée and vanilla. Mix.
- Add dry ingredients (flour, baking soda, baking powder, salt, nutmeg, and cinnamon) to the pumpkin mixture. Stir together gently and then fold in drained tart cherries and chopped nuts if desired.
- Pour into two greased full-size loaf pans. Bake at 350°F for 60 minutes until top is firm and bread is golden brown.
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Columbia River Tarts are slightly sweetened making them an excellent baking cherry. Use in lieu of raisins and dried cranberries in favorite recipes.