Embark on a delightful culinary journey with Cherry Brownie Bread, a dessert loaf that seamlessly blends the rich, chocolatey essence of a brownie with the sweet burst of cherries. Baked to perfection and crowned with a luscious cherry glaze, this treat promises to satisfy your sweet tooth with every delectable bite.
Experience the nostalgic joy of childhood, elevated to a sophisticated realm with the addition of cherries and a hint of indulgent sweetness. Whether relished as a delightful snack or a post-dinner dessert, Cherry Brownie Bread is a surefire way to appease your cravings for something both sweet and indulgent!
Ingredients & Substitutions
- Chocolate Chips: Opt for the decadent touch of milk chocolate chips for an extra hint of sweetness, or substitute with semisweet chocolate chips based on your preference.
- Cocoa Powder: Elevate the chocolatey flavor with Dutch-processed cocoa powder, providing a smoother, milder taste and a richer color. If using regular unsweetened cocoa powder, be mindful that the flavor may not reach the same level of richness.
- Baking Soda: As a quick bread, Cherry Brownie Bread relies on baking soda as the leavening agent, eliminating the need for yeast.
- Oil: Achieve a fudgy texture by incorporating vegetable or canola oil into the batter.
- Cherries: Enhance the bread’s texture and flavor with a 16-ounce jar of maraschino cherries. Don’t forget to reserve the cherry juice for the delectable glaze. Alternatively, fresh cherries can be used for a unique twist.
How to Tell if Your Bread is Fully Baked
Ensure perfection by using a toothpick or cake tester. If it emerges clean or with a few moist crumbs from the center, your Cherry Brownie Bread is fully baked. Pressing the top of the loaf to check for springiness is another method, with a firm and springy top indicating doneness. Be cautious not to overbake, as it can result in dryness.
Can I Use a Different Pan?
Absolutely! If a loaf pan isn’t available, opt for an 8-inch or 9-inch square baking dish, or a 9-inch deep dish pie pan. Adjust the baking time accordingly based on the chosen pan size.
Storing Cherry Brownie Bread
Preserve the freshness of Cherry Brownie Bread by storing it in an airtight container at room temperature or in the refrigerator. It remains at its best for 1-2 days at room temperature, with refrigeration extending its shelf life to 5 days. Keep in mind that refrigeration may hasten dryness.
Can I Freeze Cherry Brownie Bread?
Indeed! Wrap the cooled bread tightly in plastic wrap and aluminum foil before freezing to protect it from freezer burn. This ensures the preservation of flavor and texture for up to 3 months. When ready to indulge, thaw the bread in the refrigerator overnight or at room temperature for several hours.
- 1 cup (168 g) milk chocolate chips
- 1 ¼ cups (156 g) all-purpose flour
- ½ cup (59 g) Dutch-processed cocoa powder
- ¼ teaspoon baking soda
- 1 teaspoon kosher salt
- 3 large eggs, room temperature
- 1 ¼ cups (250 g) granulated sugar
- ½ cup (109 g) vegetable oil
- ¾ cup (177 ml) water
- 1 jar (16 ounces) maraschino cherries, drained, chopped, juice reserved
Cherry Glaze (Optional)
- 1 cup (125 g) confectioners’ sugar
- 2-3 tablespoons cherry juice
Cherry Brownie Bread
- Preheat the oven to 325°F (163°C). Line a 9×5-inch (23×13 cm) metal loaf pan with parchment paper and spray with nonstick cooking spray.
- In a medium, microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring between each interval. Set aside to cool slightly.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In the bowl of a stand mixer with a paddle attachment, beat the eggs and sugar until light and fluffy, about 5 minutes.
- With the mixer on low, add the melted chocolate, vegetable oil, and water. Mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until no lumps remain.
- Fold in the chopped cherries.
- Pour the batter into the prepared loaf pan and bake for 80-85 minutes, or until a toothpick inserted into the center of the cake comes out with a few crumbs, but no wet batter.
- Allow the cake to cool completely in the pan before adding the glaze (if using).
- After the bread has cooled, prepare the glaze. In a small mixing bowl, combine confectioners’ sugar and cherry juice. Whisk together until combined. Add more cherry juice as needed until you reach your desired consistency.
- Pour the glaze over the cooled bread and serve.