Recipe Detail

Lemon and Dried Cherry Bread

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Number of Servings:


  1. 1 3/4 cups - flour divided
  2. 1/2 teaspoons - baking powder
  3. 1/2 teaspoons - salt
  4. 8 tablespoons - unsalted butter softened
  5. 1 1/3 cups - sugar
  6. 1 1/2 tablespoons - grated lemon zest
  7. 3 whole - large eggs
  8. 1/4 cups - milk
  9. 3 teaspoons - lemon juice
  10. 1 cups - dried cherries
  11. 3/4 cups - powdered sugar
  12. 4 1/2 teaspoons - lemon juice
  13. 3/4 teaspoons - grated lemon zest
  14. 1 pinchs - salt


Preheat oven to 325. Grease loaf pan.

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

With mixer on low speed, gradually add flour mixture, milk and lemon juice. Beat until just combined; overbeating will cause bread to be tough.

Toss dried cherries with remaining 2 tablespoons flour and gently fold into batter. Pour batter into prepared pan and level out.

Bake about 55-65 minutes or until toothpick inserted in center comes out with just a few crumbs. Let bread cool in pan for 10 minutes. Remove bread from pan and let cool on wire rack for 1 hour, then glaze.

Glaze: Whisk together powdered sugar, lemon juice and zest, and salt until well mixed. Drizzle over cooled quick bread.


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