The best delicious Decadent Chocolate Cherry Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Decadent Chocolate Cherry Bread recipe today!
Hello my friends, this Decadent Chocolate Cherry Bread recipe will not disappoint, I promise! Made with simple ingredients, our Decadent Chocolate Cherry Bread is amazingly delicious, and addictive, everyone will be asking for more Decadent Chocolate Cherry Bread.
What Makes This Decadent Chocolate Cherry Bread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Decadent Chocolate Cherry Bread.
Ready to make this Decadent Chocolate Cherry Bread Recipe? Let’s do it!
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-BREAD-
1 pk Pillsbury nut or date quick
-bread mix
1 c Coarsely chopped pecans
10 oz Maraschino cherries; drained
-and cut in half, reserving
-liquid
3/4 c Miniature semi-sweet
-chocolate chips
3/4 c Water
1/4 c Kirsch; cherry-flavored
-liqueur*
1 tb Oil
1 Egg
-GLAZE-
1/2 c Powdered sugar
1 tb Butter; softened
1 tb Reserved cherry liquid; (up
-to 2)
Heat oven to 350 F. Grease and flour bottom only of 8×4 or 9×5-inch loaf
pan.** In large bowl, combine all bread ingredients. Stir 50 to 75 strokes
by hand until dry particles are moistened. Pour into greased and floured
pan.
Bake at 350 F. for 65 to 80 minutes for 8×4-inch pan, 60 to 70 minutes for
9×5-inch pan, or until toothpick inserted in center comes out clean. Cool
15 minutes; remove from pan. Cool completely.
In small bowl, blend all glaze ingredients until smooth, adding enough
cherry liquid for desired spreading consistency. Frost bread; if desired,
decorate with additional cherries and nuts. Refrigerate until glaze is set.
Wrap in plastic wrap or foil; store in refrigerator up to 2 weeks or freeze
up to 3 months. For optimum flavor, refrigerate at least 24 hours before
serving.
16 servings
TIPS: * Two teaspoons almond extract plus 1/4 cup water can be substituted
for 1/4 cup kirsch. ** Three 3×5-inch loaf pans can also be used. Bake at
350 F. for 40 to 50 minutes.
HIGH ALTITUDE – Above 3500 feet: Add 1/4 cup flour to dry bread mix. Bake
as directed above.
Yields
16 Servings
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