With cherries in season recently, I’ve had enough cherries to feed an army! They are so so delicious, and I just can’t help but bring home as many as possible whenever I spot some fresh, local, anti-oxidant powerhouses. They are great to snack on, and I have had a lot of fun experimenting with baking with them as well!
Let’s talk about cherries for a hot minute, because they deserve some love. Head on over to my Nutrition page, and check out my most recent post Combat the Inflammation. I talk a lot about antioxidants, and cherries are a fantastic way to fill your anti-oxidant needs! Cherries also contain melatonin, helping to regulate your sleep cycles, and we all know how important sleep is for your body. Just to name a few, cherries have also been proven to protect against diabetes, reduce cardiovascular issues, and help fight off the onset of Alzheimer’s disease. So, what are you waiting for???
This cherry bread recipe was so much fun to make, and I am super proud of the results. Note to self…invest in a cherry pitter next cherry season. I think my hands are permanently stained red…#deathbycherries…but worth it. It’s refined sugar free, vegan, and so moist and delicious (I’m sorry to those who hate that word, but it’s the best word to use when describing bread and loaves!!!).
Prep and cook time: 1 hour
⅓ cup almond milk
1 tbsp lemon juice
2 cups spelt flour
2 tsp baking powder
½ tsp baking soda
¼ tsp fine grain sea salt
1 tsp cinnamon
¼ cup pure maple syrup
1 tsp vanilla extract
⅓ cup coconut oil
1 ½ cups fresh, pitted, halved cherries
1. Preheat oven to 375º and line a 9×5 inch loaf pan with parchment paper.
2. In a small bowl, combine the almond milk and lemon juice. Stir, and let sit for a few minutes, allowing the milk to curdle, creating a buttermilk.
3. As the milk is curdling, combine flow, baking powder, baking soda, salt, and cinnamon in a large bowl and mix.
4. To the curdled almond milk, add the maple syrup, vanilla, and coconut oil. Mix well.
5. Add the wet ingredients to the dry ingredients and mix well. The batter will be quite thick.
6. Fold in the cherries.
7. Spoon the mixture into the loaf pan and spread evenly.
8. Bake the cherry bread for 40-50 minutes, until lightly golden on the top, and a toothpick inserted comes out clean! I baked mine for approximately 42-43 minutes.
9. When it’s ready, remove from the oven and leave in the pan for approximately 5 minutes. Then, remove the bread from the pan, and set it on a cooling rack until completely cooled.
10. Slice it up, and enjoy!
*I haven’t tried this recipe with frozen cherries, because #cherryseason, but I would imagine they would do the trick. I would suggest keeping the cherries in the freezer right up until you need them, so they don’t thaw out a lot before mixing them in and putting the bread in the oven!