My friend Kendra and I had a bread day last week. We went a little crazy and made five different types! This Cherry Loaf came from modifying a recipe Kendra had for Strawberry Loaf (which is also delicious and which some day I will also post here) using ingredients that I had in my freezer – namely, 10 pounds of cherries I brought back from B.C. this Summer.
I’ll name some modifications we would both make next time we make it. We both thought it would be good with grapefruit glaze or some other citrus. This is delicious served with a fragrant tea like Roobois or Chamomile.
Cherry Cardamom Vanilla Loaf
5 cups of sweet cherries, pitted and mashed (next time I’d pulse it a few times in the food processor)
2/3 cup grapeseed oil
2/3 cup applesauce (I used the Crabapple Sauce I canned a few months ago)
1.5 cups sugar
4 eggs, lightly beaten
2 tsps pure vanilla extract
2 cups all-purpose white flour
1 cup whole wheat flour
2 tsps ground cardamom (I only had whole cardamom, so we ground it ourselves)
2 pinches of allspice
1 tsp baking soda
1/2 tsp salt
Preheat oven to 350 F. Grease 2 – 1.5 litre loaf pans.
Mash cherries in a medium bowl. Add oil, sugar, eggs, and vanilla. Whisk together until well-mixed. In a separate large bowl, stir together flours, spices, baking soda, and salt. Add wet ingredients to dry and stir until just combined. Pour into pans; bake 55 to 65 minutes or until a toothpick inserted in the middle comes out clean (if you hit a cherry, try again).
Makes 2 loaves.