Delicious sweet cherry bread made with fresh black cherries and topped with crunchy sweet streusel topping. Perfect for breakfast or your coffee break in the afternoon.
I’m enjoying a slice of this warm, soft, moist and absolutely delicious sweet bread with my coffee as we speak! It’s loaded with juicy black cherries and topped with sweet, crunchy streusel topping made with a hint of cinnamon.
I was actually going to share something completely different with you today. I had a crepe cake in mind but time completely got away from me. We had such a crazy-busy but fun week this week that I didn’t get to the cake until this weekend. Since it should stay in the fridge overnight, I definitely couldn’t share it with you today. As long as the photos cooperate with me, you should be seeing the cake this week.
I also found some cherries in the fruit drawer of the fridge and they needed to be used quickly. I completely forgot about them, that’s what happens when I buy extra stuff on an impulse, and when I saw them my eyes lit up. I love cherries, so I made some of this gorgeous cherry bread and it needed to be shared with the world.
- 2 cups flour
- 2 tsp baking powder
- ½ tsp baking soda
- ⅛ tsp salt
- 1 cup brown sugar
- 2 eggs
- 1 cup sour cream
- 3 Tbsp vegetable oil
- ¾ cup buttermilk
- 1 tsp vanilla extract
- 1½ cups chopped fresh black cherries
- ¼ cup brown sugar
- ¼ cup white granulated sugar
- ⅓ cup flour
- 2½ Tbsp melted butter, unsalted
- 1 tsp cinnamon
- Preheat oven to 350 and grease a 9x5 bread baking pan.
- Pit and chop cherries. Set aside.
- Whisk sour cream, oil, eggs, brown sugar, buttermilk and vanilla until completely smooth.
- Add flour, baking powder, baking soda and salt and mix until all incorporated.
- Fold in chopped cherries and make sure they are evenly incorporated throughout.
- Pour batter into the prepared baking pan.
- In a medium bowl, combine brown sugar, white sugar, cinnamon and flour. Mix well until all ingredients are incorporated evenly.
- Pour in melted butter and carefully fold/cut it in with a large fork. You will want to be careful so you don’t over-mix. Streusel should look like large crumbs and not paste.
- Spread streusel crumble over the bread batter in the pan.
- Bake for 55-65 minutes. Start doing a toothpick test in the center of bread at 55 minutes.
Check out these great recipes from other bloggers:
Cinnamon Swirl Quick Bread from Something Swanky
Lemon Poppyseed Bread from Cooking Classy
Banana Coconut Sweet Bread from Cravings of a Lunatic
Chocolate Cinnamon Rolls Pull Apart Bread from Crazy for Crust
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