Brandied Cherry and White Chocolate Quick Bread sounds like something you would go to a gourmet gift shop to purchase! But you don't have to, not now, because it is easily (and deliciously!) made at home.
Baking with whole grains is still relatively new how we roll in this kitchen, I am a true believer that whole grain baked goods are not only delicious, but working with whole grains is not as difficult as one might think. Each time time I rework our favorite recipes to be made with whole wheat flour, I can start out with a bit of doubt. But rest assured even I have had mostly successes for the past few years! And this recipe for Brandied Cherry and White Chocolate Quick Bread, helped me realize I had come a long way, long way in whole grain baking.
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| Delicious! Start to finish. |
It is tender, moist, and full of flavor, with white chocolate and dried cherries.
Pure white chocolate and cherries are a natural pairing. The dried cherries will need a bit of time to drink up the brandy. But this step can be completed ahead of time by letting the cherries and the brandy mingle at room temperature overnight. Or you may use the microwave method offered below. Out of dried cherries? Never fear this is just as delicious with dried cranberries...and did I mention that this loaf of Brandied Cherry and White Chocolate Quick Bread is fruit-sweetened, and contains no refined sugar (other than the white chocolate)? Do you want to know the real secret to whole wheat baked goods? Simply bake, when cool, arrange on a serving plate or platter, and let the family enjoy. No need for any explanations about the ingredients. And soon it will become common place in your home to bake with whole grains.
But is this good enough to serve for dessert? Yes it is!
This loaf of quick bread is more dessert than bread. But the best part is, you can make this ahead of time and be ready to serve Brandied Cherry and White Chocolate Quick Bread when you need a delicious dessert to offer family and friends that drop by. Plus it makes a great gift...You just might want to get those cherries mingling asap, so you can get a loaf in the oven! Traditionally quick bread is wrapped in parchment paper and allowed to rest 24 hours before slicing. Which I completely suggest. However sometimes we comply, and sometimes we don't!
Ingredients needed for this recipe:
- dried cherries or cranberries
- brandy
- whole wheat flour, pastry grind preferred
- salt
- soda
- large pear
- pitted dates
- oil
- eggs
- water
- vanilla
- 4 Oz bar of real white chocolate
- walnuts
You will also need:
- kitchen knife
- cutting board
- measuring cups
- measuring spoons
- large mixing bowl
- silicone spatula
- large mixing spoon
- bread pan
- whisk
- food processor or blender
Now we are ready to begin!
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| Brandied Cherry and White Chocolate Quick Bread |
Brandied Cherry and White Chocolate Quick Bread
by the seat of my pants
350-degree oven
UPDATED: 08.26.2024
1 c dried cherries or dried cranberries
2-3 T brandy
2 c whole wheat flour - we use pastry grind
1 t salt
1 t soda
1 large golden pear - we used a Bartlett pear
2 c whole pitted dates
1/3 c oil
2 eggs
1/3 c water
1 T vanilla
1 4 oz bar of real white chocolate - we used Ghirardelli White Baking Bar
1/2 c chopped walnuts - if desired
Microwave method: Warm the dried cherries in the microwave until quite warm/hot, pour the brandy over, stir well, and let cool. You want the fruit to drink up the brandy, when they have, complete the rest of the recipe!
1 c dried cherries or dried cranberries
2-3 T brandy
2 c whole wheat flour - we use pastry grind
1 t salt
1 t soda
1 large golden pear - we used a Bartlett pear
2 c whole pitted dates
1/3 c oil
2 eggs
1/3 c water
1 T vanilla
1 4 oz bar of real white chocolate - we used Ghirardelli White Baking Bar
1/2 c chopped walnuts - if desired
Microwave method: Warm the dried cherries in the microwave until quite warm/hot, pour the brandy over, stir well, and let cool. You want the fruit to drink up the brandy, when they have, complete the rest of the recipe!
Chop the bar of white chocolate, set it aside.
In a large mixing bowl, combine the flour, salt, and soda. Whisk together, set aside.
Core the pear (do not peel, you won't notice the peel in your finished bread).
In a large mixing bowl, combine the flour, salt, and soda. Whisk together, set aside.
Core the pear (do not peel, you won't notice the peel in your finished bread).
In a food processor, combine the pear pieces, dates, oil, and eggs. Begin processing, when smooth (there will be small pieces of dates), pour the mixture over the flour mixture along with the water and vanilla.
Mix together until there are no dry pockets of flour and no wet pockets of pureed fruit. Fold in the cherries white chocolate.
Turn batter into a prepared 9X5 inch loaf pan, sprinkle the walnuts over the top, press lightly so they will stick after baking.
Bake 40-45 minutes or until the bread tests done in your oven.
Let cool in the pan 15 minutes, turn out, and cool completely. Wrap well and store 24 hours before slicing.
Turn batter into a prepared 9X5 inch loaf pan, sprinkle the walnuts over the top, press lightly so they will stick after baking.
Bake 40-45 minutes or until the bread tests done in your oven.
Let cool in the pan 15 minutes, turn out, and cool completely. Wrap well and store 24 hours before slicing.
Storage options for Brandied Cherry and White Chocolate Quick Bread. You may store this bread for up to 3 days, freeze it for a longer storage time.
UPDATE:
For your convenience, a "copy and paste" version of Brandied Cherry and White Chocolate Quick Bread has
been included below.
You may also enjoy:
#WholeWheatThat’sGoodToEat!
#norefinedsugar
#wholefoodingredients
#scratchmadefoodforyourfamily
Recipe featured at: 
Scratch Made Food & DIY Homemade Household featured at Busy Monday Link-up and Blog Hop.
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Printable "copy and paste" version:
Brandied Cherry and White Chocolate Quick Bread
by the seat of my pants
350-degree oven
by the seat of my pants
350-degree oven
UPDATED: 08.26.2024
1 c dried cherries or dried cranberries
2-3 T brandy
2 c whole wheat flour - we use pastry grind
1 t salt
1 t soda
1 large golden pear - we used a Bartlett pear
2 c whole pitted dates
1/3 c oil
2 eggs
1/3 c water
1 T vanilla
1 4 oz bar of real white chocolate - we used Ghirardelli White Baking Bar
1/2 c chopped walnuts - if desired
Microwave method: Warm the dried cherries in the microwave until quite warm/hot, pour the brandy over, stir well, and let cool. You want the fruit to drink up the brandy, when they have, complete the rest of the recipe!
1 c dried cherries or dried cranberries
2-3 T brandy
2 c whole wheat flour - we use pastry grind
1 t salt
1 t soda
1 large golden pear - we used a Bartlett pear
2 c whole pitted dates
1/3 c oil
2 eggs
1/3 c water
1 T vanilla
1 4 oz bar of real white chocolate - we used Ghirardelli White Baking Bar
1/2 c chopped walnuts - if desired
Microwave method: Warm the dried cherries in the microwave until quite warm/hot, pour the brandy over, stir well, and let cool. You want the fruit to drink up the brandy, when they have, complete the rest of the recipe!
Chop the bar of white chocolate, set it aside.
In a large mixing bowl, combine the flour, salt, and soda. Whisk together, set aside.
Core the pear (do not peel, you won't notice the peel in your finished bread).
In a large mixing bowl, combine the flour, salt, and soda. Whisk together, set aside.
Core the pear (do not peel, you won't notice the peel in your finished bread).
In a food processor, combine the pear pieces, dates, oil, and eggs. Begin processing, when smooth (there will be small pieces of dates), pour the mixture over the flour mixture along with the water and vanilla.
Mix together until there are no dry pockets of flour and no wet pockets of pureed fruit. Fold in the cherries white chocolate.
Turn batter into a prepared 9X5 inch loaf pan, sprinkle the walnuts over the top, press lightly so they will stick after baking.
Bake 40-45 minutes or until the bread tests done in your oven.
Let cool in the pan 15 minutes, turn out, and cool completely. Wrap well and store 24 hours before slicing.
Turn batter into a prepared 9X5 inch loaf pan, sprinkle the walnuts over the top, press lightly so they will stick after baking.
Bake 40-45 minutes or until the bread tests done in your oven.
Let cool in the pan 15 minutes, turn out, and cool completely. Wrap well and store 24 hours before slicing.
Storage options for Brandied Cherry and White Chocolate Quick Bread. You may store this bread for up to 3 days, freeze it for a longer storage time.
~~~~
Mmmm!!! All those delicious flavors.
ReplyDeleteAlexandra
OnRockwoodLane.com
Thank you, this bread is one of my favorites!
DeleteI'm not sure I've ever had anything with dates inside but it sounds yummy. Or pears for that matter. Seems like I need to broaden my flavors! Thank you for linking up at Farmhouse Friday!
ReplyDeleteThe pear adds moisture and the dates add in the sweet, and it all comes together deliciously.
DeleteYummy!
ReplyDeleteThanks!
DeleteI love dates and always appreciate recipes that use them instead of tons of sugar.
ReplyDeleteMe too, I am trying to use them more in baking. Thanks for stopping by, I appreciate it.
DeleteWell, you’ve convinced me to buy those cherries . What a great loaf for snack or a breakfast bread. Well done 👍
ReplyDeleteThank you!
DeleteI love your comment about some times you comply and some times you don't!
ReplyDeleteI took an oath for integrity in blogging, no sense stopping now! Thanks for stopping by, I appreciate it1
DeleteAmazing stuff - cherries and chocolate in the bread - yum.
ReplyDeleteThank you for sharing your links with us at #272 SSPS Linky.
Esme, thank you.
DeleteThis quick bread looks so delicious, Melynda! I love the flavours you have used. It's got a lovely autumnal feel to it as well. Thank you for being a part of Hearth and Soul!
ReplyDeleteApril, thank you so much!
Delete