Cherry Chocolate Chip Bread
Indulge in the irresistible flavor combo of Cherry Chocolate Chip Bread, a moist and tender loaf that’s perfect for any time of day. Bursting with juicy, fresh cherries and rich, melty semi-sweet chocolate chips, this homemade treat seamlessly balances sweetness with a hint of tartness. With just 15 minutes of prep time and a simple mixing method, this recipe is as effortless as it is delicious. Baked to golden perfection, the bread boasts a soft crumb infused with vanilla and buttery goodness. Perfect for breakfast, dessert, or a midday snack, it’s a crowd-pleaser that stays moist for days. Serve it slightly warm, and watch the chocolate chips melt in every luscious bite. Keywords: cherry chocolate chip bread, easy quick bread, fresh cherry recipes, homemade loaf bread, chocolate chip baking.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 2 teaspoons baking powder
- 0.25 teaspoon salt
- 0.5 cup whole milk
- 0.33 cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 2 pieces large eggs
- 1.5 cups pitted and halved fresh cherries
- 0.75 cup semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving some overhang for easy removal.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
In a medium bowl, mix the milk, melted butter, vanilla extract, and eggs until smooth and well blended.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; some small lumps are fine.
Fold in the halved cherries and chocolate chips gently to ensure they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
Bake in the preheated oven for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs (avoid chocolate as it may be melty).
Allow the bread to cool in the pan for 15 minutes. Then, use the parchment paper overhang to carefully lift it out onto a wire rack to cool completely.
Slice and serve! Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2978 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.1 g | 146% | |
| Saturated Fat | 67.0 g | 335% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 557 mg | 186% | |
| Sodium | 1684 mg | 73% | |
| Total Carbohydrate | 466.4 g | 170% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 253.6 g | ||
| Protein | 52.4 g | 105% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 285 mg | 22% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 1101 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
