This Cherry Tea Bread is a delightful quick bread that balances the tartness of sweet cherries with the rich crunch of toasted walnuts. The batter is creamy and dense, yielding a moist crumb that holds up beautifully when sliced. It’s an ideal treat for a cozy afternoon tea, a casual brunch, or simply as a snack with a cup of coffee. The combination of orange juice and honey in the wet ingredients adds a subtle citrus brightness and natural sweetness that complements the fruit perfectly. Easy to mix and bake, this recipe brings a touch of homemade warmth to your kitchen. Serve it slightly warm from the oven or let it cool completely for a firmer slice. It stores well wrapped, making it a convenient option for last-minute guests or a packed lunch.
Cherry Tea Bread
Description
This Cherry Tea Bread is a delightful quick bread that balances the tartness of sweet cherries with the rich crunch of toasted walnuts. The batter is creamy and dense, yielding a moist crumb that holds up beautifully when sliced. It&# 226;ÂÂs an ideal treat for a cozy afternoon tea, a casual brunch, or simply as a snack with a cup of coffee. The combination of orange juice and honey in the wet ingredients adds a subtle citrus brightness and natural sweetness that complements the fruit perfectly. Easy to mix and bake, this recipe brings a touch of homemade warmth to your kitchen. Serve it slightly warm from the oven or let it cool completely for a firmer slice. It stores well wrapped, making it a convenient option for last-minute guests or a packed lunch.Ingredients
Directions
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Preheat the oven to 300 degrees F (150 degrees C).
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Sprinkle the chopped walnuts in a single layer on a baking sheet and toast in the preheated oven for 15 minutes.
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Remove the walnuts from the oven and set aside to cool. Increase the oven temperature to 350 degrees F (175 degrees C).
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In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
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In a small bowl, combine the drained sweet cherries and the toasted walnuts.
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In the bowl of an electric mixer, cream the softened butter until light and fluffy.
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Gradually add the sugar and honey to the butter, beating until the mixture is very light and fluffy.
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Add the eggs one at a time, beating well after each addition.
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Reduce the mixer speed to low. Alternately add the flour mixture and the fresh orange juice to the butter mixture, beginning and ending with the flour mixture. Reserve 1/4 cup of the flour mixture.
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Toss the cherry and walnut mixture with the reserved 1/4 cup of flour mixture to coat, then gently fold into the batter.
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Turn the batter into a buttered and floured 9x5x3 inch loaf pan.
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Bake in the center of the oven for 1 hour, or until a wooden toothpick inserted into the center comes out clean.
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Cool the loaf in the pan for 15 minutes before unmolding onto a wire rack to cool completely.
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Wrap the cooled bread tightly in plastic wrap and refrigerate for at least one day before serving for best flavor and texture.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 688.3kcal
- % Daily Value *
- Total Fat 20.9g33%
- Saturated Fat 2.1g11%
- Cholesterol 0.0mg0%
- Sodium 1397.0mg59%
- Total Carbohydrate 107.0g36%
- Dietary Fiber 5.7g23%
- Sugars 1.2g
- Protein 18.1g37%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
