Jan 28
2011

Glazed Lemon & Dried Cherry Quick Bread Recipe

Lemon & Dried Cherry Quick Bread Recipe Final

It was inevitable. I had to crack at some point. After an entire month of being dessert-free on Cookin’ Canuck – well, there was that Carrot Ginger Cupcake incident on my birthday but, come on, a girl’s gotta celebrate – I broke down and pulled out the baking pans. After all, it’s been a month of Mushroom Caramelized Onion Salads, Yogurt Parfaits, and Turkey Meatball Sandwiches. My sugar levels were dropping dangerously low (snort).

Now, I could pretend that this quick bread is an innocuous little breakfast treat, made relatively guilt-free by the addition of dried cherries, but I would be leading you down the butter and sugar-laden garden path. Let’s just call a spatula a spatula. It is a cake. A tart, fruit-filled lemon cake with a glaze drizzled on top at the last minute. Was it worth the indulgence? My taste buds say yes. And my jeans? Well, I am choosing not to ask their opinion.

The recipe:

Preheat oven to 325 degrees F. Grease a 8 1/2- by 4 1/2-inch loaf pan with butter or cooking spray.

LemonCranberryBread1

In a medium bowl, whisk together 1 1/2 cups plus 2 tablespoons flour, baking powder and salt. In the bowl of a stand mixer (or a large bowl, using a hand mixer) set on a medium speed, beat together butter, sugar and lemon zest until light and fluffy, 4 to 5 minutes. Add eggs, one at a time, beating to combine after each addition.

Turn the mixer to low and gradually add the flour mixture, milk and lemon juice. Beat until just combined. Take care not to overbeat or the bread will be tough.

LemonCranberryBread2

In a small bowl, toss the dried cherries with the remaining 2 tablespoons flour, and gently mix into the batter. Pour the batter into prepared pan and level with a spatula.

LemonCranberryBread3

Bake until a toothpick inserted in the center comes out with only a few crumbs attached, 55 to 65 minutes. Let the bread sit in the pan for 10 minutes. Run a knife around the outside and turn the pan upside down to release the bread. Let cool on a wire rack for 1 hour, then glaze.

Glaze:

In a medium bowl, whisk together powdered sugar, lemon juice and zest, and salt until combined. Drizzle over cooled quick bread.

LemonCherryBread4

Slice and serve.

Glazed Lemon & Dried Cherry Quick Bread LS

Other quick breads for breakfast:

Joy the Baker’s Raspberry Almond Bread
Two Peas and Their Pod’s Pumpkin Chocolate Chip Bread
How To: Simplify’s Banana Pecan Bread
Brown Eyed Baker’s Bananas Foster Banana Bread

Glazed Lemon & Dried Cherry Quick Bread
Adapted from The America’s Test Kitchen Family Baking Book

Bread:
1 3/4 cups all-purpose flour, divided
1/2 tsp baking powder
1/2 tsp salt
8 tbsp (1 stick) unsalted butter, softened
1 1/3 cups granulated sugar
2 tbsp grated lemon zest
3 large eggs
1/4 cup 2% milk
3 tsp fresh lemon juice
1 cup dried cherries

Glaze:
3/4 cup powdered (confectioner’s) sugar
4 1/2 tsp fresh lemon juice
3/4 tsp grated lemon zest
Pinch salt

Bread:
Preheat oven to 325 degrees F. Grease a 8 1/2- by 4 1/2-inch loaf pan with butter or cooking spray.

In a medium bowl, whisk together 1 1/2 cups plus 2 tablespoons flour, baking powder and salt. In the bowl of a stand mixer (or a large bowl, using a hand mixer) set on a medium speed, beat together butter, sugar and lemon zest until light and fluffy, 4 to 5 minutes. Add eggs, one at a time, beating to combine after each addition.

Turn the mixer to low and gradually add the flour mixture, milk and lemon juice. Beat until just combined. Take care not to overbeat or the bread will be tough.

In a small bowl, toss the dried cherries with the remaining 2 tablespoons flour, and gently mix into the batter. Pour the batter into prepared pan and level with a spatula.

Bake until a toothpick inserted in the center comes out with only a few crumbs attached, 55 to 65 minutes. Let the bread sit in the pan for 10 minutes. Run a knife around the outside and turn the pan upside down to release the bread. Let cool on a wire rack for 1 hour, then glaze.

Glaze:
In a medium bowl, whisk together powdered sugar, lemon juice and zest, and salt until combined. Drizzle over cooled quick bread.

Makes 1 loaf.

Printable recipe

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{ 34 comments… read them below or add one }

1 Sanjeeta kk January 28, 2011 at 5:36 am

The quick bread looks gorgeous, perfect texture and love those dried cherries in it. Lovely click!

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2 MaryMoh January 28, 2011 at 8:26 am

I love any bake with lemon in it. Love the smell and the taste. Yours looks very delicious with the cherries.

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3 Sylvie @ Gourmande in the Kitchen January 28, 2011 at 11:16 am

This lemon cake must have real zing with both lemon zest and juice in the batter as well as the glaze. Looks wonderful.

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4 Heather (Heather's Dish) January 28, 2011 at 1:00 pm

i love how cherries and lemon go together…and dried cherries are just another amazing way to make it all work! love this bread :)

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5 marla January 28, 2011 at 1:09 pm

I am with you girl, these breads are cakes and that is all there is too it. Looks wonderful, wish we could connect with this treat & some coffee "for real" today :) xo

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6 Pretend Chef January 28, 2011 at 2:27 pm

I prefer the route of claiming this to be a breakfast bread. Anytime fruit is involved then it's suitable for breakfast. C'mon. I bet this tastes amazing with coffee! This looks and sounds incredible.

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7 briarrose January 28, 2011 at 3:32 pm

Beautiful loaf….love the mix of lemon and cherry.

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8 Tes January 28, 2011 at 4:14 pm

Wow… your bread looks so amazing. The glazing sounds so delightful. I wanna try baking this first thing in the morning :)

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9 Jenny January 28, 2011 at 4:45 pm

Gorgeous! I think I need to make some quick bread this weekend :)

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10 Lick My Spoon January 28, 2011 at 4:49 pm

Heck, it had fruit so it must be healthy…..somewhat!! Good looking bread!

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11 Steph January 28, 2011 at 5:58 pm

Whether it's a cake or a bread, it needs to get in my belly :)YUM!

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12 Viviane Bauquet Farre - Food and Style January 28, 2011 at 6:26 pm

Lemon and cherries! This quick breakfast loaf has my name on it…. I won't ask my jeans either!

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13 Elena Toma January 28, 2011 at 6:54 pm

Truly fabulous! I will really try this recipe. A nice weekend!

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14 Stephanie January 28, 2011 at 7:03 pm

That looks heavenly, heavenly…and oh, did I say heavenly?! I think I could just lick the glaze off that thing and be perfectly content. :-p So good!

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15 ceecee January 28, 2011 at 7:07 pm

Looks great Dara. Haven't used dried cherries in awhile – looks like a good excuse to go buy some!

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16 Maria January 28, 2011 at 9:28 pm

What a lovely loaf a bread! I know we will be enjoying this soon!

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17 Tracy January 28, 2011 at 9:29 pm

I'd love a slice of this for breakfast! Especially with that glaze – yum!

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18 megi January 28, 2011 at 10:55 pm

Yum! I love the texture of this quick bread, plus it was well deserved after a month without desserts (birthdays don't count!).

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19 Drick January 28, 2011 at 11:17 pm

what a beautiful loaf of cake, as you say… I just know it was well worth it by the pics and the recipe, great sounding 'light' lemon tasting cake I bet and the glaze just added another bit of sunshine…

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20 Torviewtoronto January 28, 2011 at 11:46 pm

these look delicious
lovely pictures

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21 Cake Duchess January 29, 2011 at 1:38 am

I love quick breads and any dessert with lemon…and a gorgeous drizzle like this one. Beautiful and very tempting photos:)

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22 DessertForTwo January 29, 2011 at 1:42 am

This looks gorgeous! And I'm with everyone else–let's call this breakfast bread so we can have it first thing in the morning! :)

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23 Angie January 29, 2011 at 1:53 am

Such a pretty cake! I love it!

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24 Tracey January 29, 2011 at 2:58 am

What a gorgeous quick bread! I love the America's Test Kitchen book you adapted the recipe from, definitely a favorite.

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25 Medeja January 29, 2011 at 10:40 am

Cake looks wonderful ! I love those dried cherries in it :)

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26 Lana @ Never Enough Thyme January 29, 2011 at 12:47 pm

I'd say that was worth every single calorie. Anything with lemon immediately grabs my attention. And the dried cherries – just put it over the top I'm sure. Fabulous.

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27 Tammy January 29, 2011 at 2:24 pm

OOOOOOHHHHH I love lemon and cherries ~ can't wait to try this!! Never mind what the jeans have to say ~ ha ha. Thanks for sharing this!

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28 SMITH BITES January 29, 2011 at 3:04 pm

lemon and cherries folded into flour/sugar and then drizzled with a glazed . . . happy dance, oh yeah!s

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29 Megan January 29, 2011 at 4:14 pm

I love a good quick bread and you had me at lemon glaze!

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30 Paula January 29, 2011 at 5:05 pm

oh, this looks so delicious! I`m absolutely sure that`s really tasty!

Have a great time,
Paula

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31 Jemma January 29, 2011 at 6:46 pm

This looks like a gorgeous quick bread – only problem is my hubbie hates cherries – any suggestions on a substitute …. ??? And I definitely think two fruit components equals healthy breakfast !

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32 Joanne January 30, 2011 at 1:34 am

A whole month without dessert?!?!? You are a far stronger woman than I.

I never consult my jeans on topics like this. They're a third class citizen. They're vote doesn't count anyways.

This cake looks delicious! I love the tart lemon with the sweet cherries. Yum.

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33 Darla @ Bakingdom January 31, 2011 at 6:01 pm

Mmmm! I love the addition of cherries! Such a fantastic combo, but it's never occurred to me! I can't wait to try this…quick breads may be my favorite thing to make.

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34 Lindsey @ Gingerbread Bagels February 6, 2011 at 4:10 pm

I just adore quick breads and yours is just gorgeous! Love that you added dried cherries to the quick. The pairing of cherries with the lemon sounds incredible. :)

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