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Lemon and Dried Cherry Bread
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Brief Description
A sweet quick bread with full flavor of tart lemon and cherries, topped with a lemon glaze.
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Main Ingredient
flour
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Category: Breads
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Cuisine: American
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Prep Time: 20 min(s)
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Cook Time: 55 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: mcarr
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Posted On: May 12, 2012
Number of Servings:
Ingredients:
- 1 3/4 cups - flour divided
- 1/2 teaspoons - baking powder
- 1/2 teaspoons - salt
- 8 tablespoons - unsalted butter softened
- 1 1/3 cups - sugar
- 1 1/2 tablespoons - grated lemon zest
- 3 whole - large eggs
- 1/4 cups - milk
- 3 teaspoons - lemon juice
- 1 cups - dried cherries
- 3/4 cups - powdered sugar
- 4 1/2 teaspoons - lemon juice
- 3/4 teaspoons - grated lemon zest
- 1 pinchs - salt
Directions:
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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