Cherry Streusel Quick Bread

I am apparently on a little bit of a cherry kick. I’m enjoying cherry smoothies in the morning most days, I made cherry surprise cookies last week, I made cherry syrup for the food swap in December, and of course there was the cherry fizz cocktail I created for my cookie swap.  And it’s possible I’ve been enjoying bowls of plain frozen cherries for dessert some nights.  I may or may not turn into a giant cherry.  So is it any surprise that I decided to make a bread from cherries?

I debated between making a yeasty bread with cherries and a quick bread.  In fact, I may make a yeasty cherry bread next week because although a cherry quick bread won out, cherry bread sounds good no matter how you make it.  What sealed it for me?  I decided to put a streusel topping on my quick bread to make it extra yummy and tasty.

Inspired by my love of cherry crumble and banana bread, I came up with what was a delicious, moist and tangy bread that satisfied every sweet tooth around here.  Tangy?  Yes, tangy.  I love using mayonnaise to bake because it adds such a depth of flavor that you don’t expect.  It didn’t fail me here, either.  I made mine dairy free because of Little Miss, but you could very easily make this with dairy, as well.

Cherry Streusel Quick Bread

Ingredients:
1 3/4 c flour, divided
1 T baking powder
1/2 c sugar
3/4 c brown sugar, divided
3/4 t salt, divided
3/4 t cinnamon, divided
2 eggs, beaten
1/4 c plus 2 T mayonnaise, divided
1/2 c milk (rice, soy, or almond if making dairy free)
1 t vanilla bean paste
2 c pitted cherries (frozen work fine or use fresh if in season)
1/4 c oats

Directions:
Preheat the oven to 375 degrees and grease a loaf pan.

In a large bowl, add 1 1/2 c flour, the baking powder, sugar, 1/2 cup of the brown sugar, 1/2 teaspoon cinnamon, and 1/2 teaspoon of salt.  Whisk together until thoroughly combined.

In a small bowl, beat the eggs with a fork.  They don’t have to be perfectly beaten like for an omelette, but get them mostly together as you won’t be beating the batter.

Measure out your milk and vanilla, and add the eggs to the liquids.  Place 1/4 cup of the mayonnaise into the dry ingredients, then pour the liquid ingredients over immediately.

Mix the batter until just combined.  Add the cherries and stir gently.

Make the streusel quickly.  Add the dry ingredients into a small bowl – 1/4 cup flour, 1/4 cup brown sugar, the oats, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt.  Using a large fork, stir until combined.

Add the last 2 tablespoons of mayonnaise and using the fork, mix until crumbly.

Pour the batter into your greased loaf pan.  Add the streusel on top, and gently press into the batter.

Bake in your 375 degree oven for 50-60 minutes, until your cake tester comes out clean.  Cool in the loaf pan for 10 minutes, then remove from the pan to cool completely.  Store sealed on the counter for 4-5 days, if it lasts that long!

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Cherry Streusel Quick Bread

Yield: 1 loaf

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

This fun quick bread combines one of everyone's favorite fruits with a delicious sweet bread. The streusel on top adds a perfect crunch for this bread as perfect for breakfast as it is for dessert.

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Ingredients

For the bread:

• 1 1/2 c flour
• 1 T baking powder
• 1/2 c sugar
• 1/2 c brown sugar
• 1/2 t salt
• 1/2 t cinnamon
• 2 eggs, beaten
• 1/4 c mayonnaise
• 1/2 c milk
• 1 t vanilla
• 2 c pitted cherries
• For the Streusel Topping:
• 1/4 c oats
• 1/4 c flour
• 1/4 c brown sugar
• 1/4 t cinnamon
• 1/4 t salt
• 2 T mayonnaise

Instructions

1. Preheat the oven to 375 degrees and grease a loaf pan.
2. In a large bowl, add 1 1/2 c flour, the baking powder, sugar, 1/2 cup of the brown sugar, 1/2 teaspoon cinnamon, and 1/2 teaspoon of salt. Whisk together until thoroughly combined.
3. In a small bowl, beat the eggs with a fork. Measure out your milk and vanilla, and add the eggs to the liquids. Place 1/4 cup of the mayonnaise into the dry ingredients, then pour the liquid ingredients over immediately.
4. Mix the batter until just combined. Add the cherries and stir gently.
5. Make the streusel: Add the dry ingredients into a small bowl - 1/4 cup flour, 1/4 cup brown sugar, the oats, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt. Using a large fork, stir until combined. Add the last 2 tablespoons of mayonnaise and using the fork, mix until crumbly.
6. Pour the batter into your greased loaf pan. Add the streusel on top, and gently press into the batter.
7. Bake in your 375 degree oven for 50-60 minutes, until your cake tester comes out clean. Cool in the loaf pan for 10 minutes, then remove from the pan to cool completely. Store sealed on the counter for 4-5 days.

Notes

This works equally well with both frozen cherries and fresh cherries. If you use frozen cherries, do not let them thaw before adding to the batter.

Recommended Products

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  Pastry Cutter and Biscuit Cutters

Nutrition Information:

Yield: 12 Serving Size: 1 slice
Amount Per Serving: Calories: 228Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 35mgSodium: 332mgCarbohydrates: 39gFiber: 1gSugar: 22gProtein: 4g

This site uses an outside source to provide nutrition. If you need exact details, please calculate yourself.

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