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Easy and positively crave-worthy, this glazed lemon and dried cherry quick bread is fantastic for brunch or an afternoon treat.
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 lemon and dried cherry 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.
If you want a less indulgent breakfast option starring dried cherries, try my Pancakes in a Mug. A favorite with my boys!
The lemon & dried cherry quick bread:
Preheat oven to 325 degrees F. Grease a 8 ½- by 4 ½-inch loaf pan with butter or cooking spray.
In a medium bowl, whisk together 1 ½ 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.
Slice and serve.
Printable Recipe
Glazed Lemon & Dried Cherry Quick Bread
Easy and positively crave-worthy, this glazed lemon and dried cherry quick bread is fantastic for brunch or an afternoon treat.
4.85 from 13 votes
Print Pin Rate
Course: Bread, Breakfast, Desserts
Cuisine: American
Keyword: Quick Breads
Prep Time: 15 minutes minutes
Cook Time: 1 hour hour 5 minutes minutes
Total Time: 1 hour hour 30 minutes minutes
Servings: 12 Servings
Calories: 300kcal
Author: Dara Michalski | Cookin' Canuck
Ingredients
- 1 ¾ cups all-purpose flour divided
- ½ teaspoon baking powder
- ½ teaspoon salt
- 8 tablespoons 1 stick unsalted butter, softened
- 1 ⅓ cups granulated sugar
- 2 tablespoons grated lemon zest
- 3 large eggs
- ¼ cup 2% milk
- 3 teaspoons fresh lemon juice
- 1 cup dried cherries
The Glaze:
- ¾ cup powdered confectioner’s sugar
- 4 ½ teaspoons fresh lemon juice
- ¾ teaspoon grated lemon zest
- Pinch salt
Instructions
Preheat oven to 325 degrees F. Grease a 8 ½- by 4 ½-inch loaf pan with butter or cooking spray.
In a medium bowl, whisk together 1 ½ 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. Slice and serve.
The Glaze:
In a medium bowl, whisk together powdered sugar, lemon juice and zest, and salt until combined.
Notes
Adapted from The America's Test Kitchen Family Baking Book
Nutrition
Serving: 1slice | Calories: 300kcal | Carbohydrates: 52g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 118mg | Potassium: 66mg | Fiber: 2g | Sugar: 35g | Vitamin A: 657IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 1mg
Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
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Reader Interactions
Comments
Louise V
Just made it and it is lovely. Thanks. Definitely a keeper.Reply
sandracharlesbassett
Delightful treat,, combination of cake with sweet / sour glaze is fab.Reply
wilhelmina
This is such a delicous treat! I love it!Reply
Nellie Tracy
This recipe is so delicious and also so easy to make!Reply
Lindsey @ Gingerbread Bagels
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. 🙂
Reply
Darla @ Bakingdom
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.
Reply
Joanne
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.
Reply
Jemma
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 !
Reply
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