Cherry Bread with Dark Chocolate Glaze is a nice moist delicious cake quick bread loaf that’s filled with cherry flavor from cherry juice and cherry preserves, then it’s topped with a delicious dark chocolate glaze icing.
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Aren’t cherries and chocolate just the perfect combination of flavors?
Cherry preserves are my favorite to smear on my morning toast (with peanut butter of course!)
I make my own cherry jam with this recipe when cherries are in season.
But, if they aren’t in season, there are some really good quality cherry preserves at the grocery store. Look for a good quality brand.
Cranberry cherry juice
This is just a bottled cran-cherry juice. My regular grocery store carries this. I like the 100% juice no sugar added one. It keeps the sugar content of this bread really low.
If you can’t find cranberry cherry juice at your store, any cranberry juice will work just fine. Raspberry, blueberry, or pomegranate juice will also work.
Dark chocolate cocoa powder
The dark chocolate cocoa powder that I use is a nice deep flavor and color. This is the one I like and use all the time.
It’s a Dutched process cocoa.
Dutch-process cocoa (or European-style cocoa) has been treated with alkali to yield a deeper, neutral, less acidic flavor. This process alters the amount of alkali changes the pH, darkening the color, and lightening the flavor of the unsweetened cocoa.
Want to read more on cocoa? Take a look at my write-up of cocoa here.
More great cake recipes
Dark chocolate icing glaze
This unsweetened dark cocoa is what I use for the glaze on this loaf cake.
In the instructions I suggest that you leave the cake on the cooling rack and drizzle or pour the glaze over the top.
As you pour, the glaze will drizzle off, and doing this while it’s still on the rack allows the excess to pour off.
If you want a really thick glaze, pour one layer over the top, and allow the glaze to harden.
You can even put it in the fridge to speed up the process a bit. Then do a second layer of glaze over the top again. This will get you a nice thick icing glaze over the top.
The Cherry Bread will also be lovely with some add-ins, if you wish.
Fold ½ cup chocolate chips into the batter for even more chocolate. Because, well, chocolate!
Or, toss in ½ cup chopped toasted pecans for a nice nutty crunch.
I think the addition of almond extract enhances the cherry flavor –almond and cherry flavors go hand in hand. It is optional though, as I know that some people don’t care for the strong flavor of almond extract.
Do you love cherries as much as I do?
Check out some other of my cherry recipes:
- Cherry Yogurt Cloud Pie with Granola Crust
- Cherry Bread with Dark Chocolate Glaze
- Cherry Scotch Sipper
- Cherry Balsamic Glazed Salmon
- Cherry Chocolate Meringues
- Cherry Lime Jam
- Double Cherry Popsicles
- Cherry Lambic Granita
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Cherry Bread with Dark Chocolate Glaze
- 1 cup powdered sugar
- 2 ½ tablespoons milk
- 1 tablespoon unsweetened dark cocoa powder
- Preheat oven to 350 º F.
- Lightly spray a 4×8-inch loaf pan with non-stick spray. Set aside.
- In a large bowl, combine dry ingredients: both flours, baking powder, baking soda, and salt. Mix well.
- In a smaller bowl, combine remaining wet bread ingredients (egg whites, sugar, oil, cherry preserves, juice, vanilla extract, and almond extract). Beat with a fork or whisk until well combined. Add wet ingredients to dry ingredients, mixing until all ingredients are moistened. Pour into prepared pan.
- Bake 30-35 minutes, or until a wooden toothpick inserted in the center of the bread comes out clean.
- Cool in pan 5 minutes, then transfer to a rack to finish cooling.
- Make dark chocolate icing:
- Mix powdered sugar, milk, and cocoa together until smooth.
- With the bread still on the cooling rack, drizzle the glaze over the cooled bread, or pour over the top, using as much or as little as you like.
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.