Sour Cherry Tea Bread Food

GLUTEN FREE CHERRY QUICK BREAD

Steps:

• Preheat the oven to 350 degrees F. Prepare a 9 inch loaf pan with parchment and baking spray.
• If using frozen cherries, let them thaw in a strainer for ten minutes. Toss with one tablespoon of gluten free flour. Set aside.
• Mix the dry ingredients of gluten free flour, salt, baking powder and nutmeg. Set aside.
• Beat the sugar and the butter until fluffy. Add the eggs one at a time. Add the vanilla and the milk.
• Gently fold the wet and dry ingredients together. Fold the cherries into the batter. Do not overmix.

TART CHERRY TEA BREAD

Steps:

• Pour boiling water into a large bowl. Place tea bag in the bowl and let steep for 5-7 minutes. Remove tea bag once steeped and discard.
• Add the dried tart cherries, maple syrup and orange zest to the bowl, toss to combine and submerge the cherries in the liquid. Set aside for 30 minutes.
• Preheat oven to 350 degrees and line a loaf pan with parchment paper.
• Add the flour, baking powder and spices to a large bowl. Stir to combine.
• Add the soaked cherries along with any excess liquid to the bowl with the flour. Add the eggs and mix until well combined.
• Transfer the batter to the parchment lined loaf pan and bake for 50 minutes to 1 hour until set and golden brown on top and around the edges.
• Remove the bread from the loaf pan by pulling the sides of the parchment paper up and place the bread on a cooling rack for at least 15 minutes before slicing.

ALMOND TEA BREAD

Steps:

• In a large bowl, combine almond paste and butter; beat until well blended. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. In a small bowl, gently toss cherries and 1 tablespoon flour. Set aside., Combine the baking powder, salt, remaining flour; add to the creamed mixture alternately with milk, beating well after each addition., Spoon a sixth of the batter into each of two greased and floured 8x4-in. loaf pans; sprinkle layers with half of the fruit. Cover with another layer of batter and sprinkle with remaining fruit. Top with remaining batter; smooth with spatula. , Bake at 350° until a toothpick inserted in the center comes out clean, about 1-1/4 hours. Cool for 10 minutes before removing from pans to wire racks to cool.

CHERRY TEA BREAD

Steps:

• Preheat oven to 350°F.
• Sift the 2 cups flour (set aside reserved 1/4 cup for cherries), baking powder, baking soda, and salt together into a bowl.
• In a second bowl, toss the cherries with the reserved 1/4 cup flour.
• In the bowl of an electric mixer, cream the butter until it is light and fluffy; add the sugar and honey gradually, beating the mixture until it is very light.
• Add the eggs, one at a time.
• With mixer at lowest speed, add the flour mixture.
• Fold the floured cherries into the batter.
• Turn the batter into a buttered and floured loaf pan, approximately 9 x 5 x 3 inches.
• Bake the bread in the center of the oven for 1 hour.
• Cool the loaf for 15 minutes in the pan; unmold the bread on a rack to cool completely.
• Wrap the cherry bread loaf in plastic wrap and keep for a day before serving for best flavor.

SOUR CHERRY TEA BREAD

Steps:

• Preheat oven to 350 degrees. Grease a 9x5x3-inch loaf pan and reserve.
• Drain the cherries very well and pulp in the blender. Do not puree.
• Cream the butter and sugar in a large bowl.
• Remove 1 tablespoon of flour and reserve.
• Combine remaining flour, baking soda, and salt in another bowl. Add these dry ingredients to creamed mixture, alternately with the buttermilk.
• Add the beaten eggs, almond extract and pulped cherries to the batter.  Stir the reserved tablespoon of flour into the nuts, coating well. Add the floured nuts to the batter. Stir to incorporate all ingredients.
• Bake in prepared loaf pan in preheated oven for 50 to 60 minutes. Cool in pan 10 minutes and remove.

CHERRY/ALMOND QUICK BREAD

Steps:

• In a large bowl, cream sugar and butter. Add eggs, one at a time, beating well after each addition. Blend in extract. Combine dry ingredients; blend into creamed mixture alternately with the buttermilk. Stir in almonds and cherries. Pour into a greased and floured 9x5-in. loaf pan. Bake at 350° for about 70 minutes or until loaf tests done. Remove from pan and cool on a wire rack.

CHRISTMAS CHERRY NUT BREAD

Steps:

• Dump everything but the cherries in a mixing bowl and beat well, scrape, and mix again.
• Add the cherries and mix well.
• Put into a greased bread pan.
• 350 oven for 60-70 minutes still a tester comes out clean.
• Remove from pan and let cool.
• Store at least 8 hours before slicing.
• Note: To substitute soured milk for buttermilk, add vinegar to the whole milk and let sit for 5 minutes before adding to the bowl. This is what I use usually.

BANANA TEA BREAD RECIPE

Steps:

• Preheat oven to 350 F.
• Sift flour with baking powder, soda and salt.
• Keep aside.
• Cream shortening until light.
• Then, add sugar gradually continuing to cream until fluffy.
• Beat in eggs.
• Add flour mixture alternately with bananas beginning and ending with flour.
• Spoon into a well-greased loaf pan and bake about 1 hr 10 min until loaf pulls slightly from sides of pan and is springy to the touch.
• Cool upright in pan for 10 min then turn out on a wire rack and cool before slicing.

PECAN CHERRY BREAD

Steps:

• In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; add to the creamed mixture alternately with buttermilk. Stir in pecans, cherries and vanilla. , Pour into a greased and floured 8x4-in. loaf pan. Bake at 350° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

APRICOT TEA BREAD

Steps:

• Place apricots in a bowl and cover with boiling water. Soak for 1/2 hour.
• Preheat oven to 350°F Coat a 9 x 5 inch loaf pan with non-stick cooking spray.
• Drain apricots, reserving 1/4 cup of the soaking water.
• Finely chop apricots. Set aside.
• Sift together dry ingredients. Set aside.
• Cream together the egg, sugar and oil.
• Add flour mixture to egg mixture alternately with orange juice and reserved soaking water. Stir in apricots and pecans.
• Spread batter in loaf pan and bake 1-1 1/4 hours, or until wooden pick inserted into center of bread comes out clean.
• Turn out onto wire rack and cool.

CHERRY NUT BREAD

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla. Combine the flour, baking soda, baking powder and salt; add to the creamed mixture alternately with buttermilk just until blended (batter will be thick). , In a small bowl, beat egg whites until stiff peaks form. Fold into batter. Fold in cherries and pecans., Transfer to four greased and floured 8x4-in. loaf pans. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean and loaves are golden brown. Cool for 10 minutes before removing from pans to wire racks.