cherry quick bread


We’ve started having summer-like days, and even though the first official day of summer isn’t for a few more weeks, in Seattle, summer has already started! I call it the Seattle Frenzy. Everyone and their mother is out on the weekends trying to make the most of their day outdoors, hiking, picnicking, and doing almost everything under the sun enjoying the clear skies, warmer temperatures and longer days.


And here I am slaving over a hot oven. Just kidding. I mean, it was kind of hot in our kitchen while I was making it, but I’m done now, and soon to join the other Seattleites outside!


I bought a bag of cherries to celebrate this time of year. Truth be told, they weren’t that good. So I decided to make a quick bread. Here it is. Real buttermilk was used, but if you don’t have that, 1 cup of milk with a few tablespoons of lemon juice is a good substitute.


Cherry Quick Bread


4 ounces unsalted butter, room temp.

3/4 cup sugar

2 eggs

1 Tablespoon vanilla

2 cups AP flour, 1/4 cup bread flour (or AP flour)

1/2 teaspoon cinnamon

1/2 teaspoon salt

2 teaspoons baking powder

1/2 teaspoon baking soda

1 cup buttermilk, shaken well before poured, room temperature

1 cup pitted halved bing cherries


Preheat oven to 350 degrees F. Butter and flour, or use baking spray to prepare a 9 X 5 loaf pan. Set aside. (I used an Ecko pan that had a slightly longer appearance, but was roughly the same volume as a loaf pan.)

Sift the flour, baking powder, baking soda, slat, and cinnamon into a bowl and stir several times with a whisk. Set aside

Cream the butter and sugar until light and fluffy, using an electric hand held mixer with beaters. Add the eggs, one at a time. Beat until incorporated. Add the vanilla and do the same.

Alternating adding the flour mixture with the buttermilk, first add about a third of the flour mixture to the egg/sugar/butter mixture, followed by half of the buttermilk, then a second third of the flour mixture, followed by the last of the buttermilk, always mixing on low until incorporated. You don’t have to mix the last third flour mixture in all the way, but can complete the mixing with a rubber spatula to fold it until most of it is mixed in. Pour into the prepared pan and then add the cherries carefully pushing them down slightly in the middle and sides, with some on top of the batter.

Bake at 350 for roughly an hour. Ovens vary. Do a toothpick test to see if cooked in the middle. Should be sufficiently golden brown on top. Cool on a wire rack for 10 minutes, then remove from pan and reinvert right side up. Cut into slices and serve.

12 responses to “cherry quick bread”

  1. Hi Dave,
    From what I can see of this delectable cake of yours, it was well worth “slaving over a hot oven” to bake this cake! I wasn’t thrilled with my latest purchase of cherries either. I’ve been trying to come with something to bring out their goodness. Looks like I’ve found it!

    Thank you so much for sharing…now go out there and “play.” Everyone in PA seems to be doing the same:)

    Liked by 1 person

    • Haha! Yeah these cherries were prebagged which always makes me a little suspicious. But it was cheap. Next time I’m going to buy the kind from the market that you can sample first.


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