I have a single cherry tree in my backyard that produces bright red, tart cherries for about one week each year. I love tart cherries. Even though the yield is low and pitting cherries can be a lot of work, I anticipate that one week of the summer when the cherries are ready to be harvested and baked into something wonderful. This year I went with a cherry quick bread. I decided to add cornmeal to it as a subtle way to enhance the bread sweetness.
Cherry Cornmeal Quick Bread
This recipe makes 1 (9″x4″) loaf.
- 1 cup pitted and quartered Cherries lightly dusted in flour
- 3 tbsp Cognac
- 2 Eggs
- 6 tbsp melted Butter
- 3/4 cup Milk
- 1 cup Sugar
- 1 1/3 cup Flour
- 2/3 cup Cornmeal
- 1 tsp Baking Powder
- 1/2 tsp Salt
- Preheat the oven to 350.
- Beat together the eggs, butter, milk, and cognac.
- Add in the sugar, and continue to beat until combined.
- Gradually add in the flour, cornmeal, baking powder, and salt.
- Once everything is well combined, stir in the cherries.
- Pour the batter into a greased loaf pan.
- Bake for about a hour. Use the toothpick test to make sure that the bread has baked all of the way through.