Who is ready for fresh summer fruit? I am so excited that local fruits and vegetables are finally coming to the farmers markets. I miss having local produce in the winter to bake and cook with so when it finally comes in the summer it’s an awesome treat.
One of the first things I got to make with my local produce was a delicious bread using stone fruit. Stone fruit was our challenge for this month’s Bread Bakers challenge, hosted by Mireille of The Schizo Chef, and I didn’t have to think to long before deciding to use cherries.
Cherries are definitely my favorite stone fruit and may be my favorite fruit overall. I love how sweet they are yet how they can still be a bit tart. Why do they call it stone fruit? Because they have a “stone” or a pit in the middle of them so anything like peaches and plums are included as stone fruits.
I simply used the base for my favorite quick bread and then added cherries and some spices. Then I made a crumbled streusel topping. I popped it in the oven and forgot about it for an hour. When it came out it not only smelled amazing but it looked pretty good too. This is one of the best crumble toppings I’ve made.
The bread is sweet but not overly so and the cherries add a delicious flavor to the bread. The streusel is sweet and spicy and adds just a bit of crunch. This is a great dessert bread or one to take to a brunch and serve with butter or jam.
- 2 c. flour
- 2 t. baking powder
- ½ t. baking soda
- ½ t. salt
- 1 c. brown sugar
- 2 eggs
- ½ c. sour cream
- ½ c. applesauce
- 2 T. vegetable oil
- ¾ c. skim milk
- 1 t. vanilla
- 1½ c. cherries (fresh or frozen), chopped
- ¼ c. brown sugar
- ¼ c. sugar
- ⅓ c. flour
- 2 T. butter
- 1 t. cinnamon
- Preheat the oven to 350 degrees.
- In a medium bowl combine the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl beat together the brown sugar, eggs, sour cream, and applesauce. Mix well then stir in the vegetable oil and vanilla.
- Add half the flour mixture to the brown sugar mixture and mix well. Add the milk and mix until combined. Add remaining flour and mix well.
- Fold in the cherries. Pour into a bread pan sprayed with cooking spray.
- In a small bowl combine all the ingredients for the streusel. Crumble over the top of the bread.
- Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
Check out the other delicious Stone Fruit Breads:
- Apricot and Cherry Focaccia by Herbivore Cucina
- Apricot & Pistachio Buns by Baking Sense
- Apricot & Stilton Soda Bread by Baking in Pyjamas
- Apricot Bread by A Day in the Life on the Farm
- Apricot Cranberry Walnut Quick Bread by Spill the Spices
- Apricot Kolaches by Food Lust People Love
- Apricot Oat Casserole Bread with Sweet Vanilla Glaze by A Salad For All Seasons
- Big Batch Bran Muffins by What Smells So Good?
- Brown Sugar and Plum Pull-Apart Bread by The Wimpy Vegetarian
- Cherry Bread with Streusel Topping by Hezzi-D’s Books and Cooks
- Cherry Ricotta Muffins by Sneha’s Recipe
- Cinnamon Swirl Peach Bread by Kylee Cooks
- Dried Apricot Bread with Walnuts by The Bread She Bakes
- Eggless Mango Cardamom Walnut Quick Bread by Sizzling Tastebuds
- Eggless Mini Mango Bread by Sara’s Tasty Buds
- Mango and Passionfruit Yeast Bread by Mayuri’s Jikoni
- Mango Challah by Passion Kneaded
- Mango Jam Rolls with Cremé, Fresh Mangoes and Jam Filling by G’Gina’s Kitchenette
- Mango Pull Apart Bread by Gayathri’s Cook Spot
- Nectarine-Blueberry Muffins by A Baker’s House
- Peach & Nutmeg Sweet Focaccia by The Schizo Chef
- Peach Yogurt Muffins by Magnolia Days
- Plum & Pecan Bread by I Camp in my Kitchen
- Scones with Apricot, Ginger and Brie by Palatable Pastime
- Semolina Bread with Apricots and Sage by Karen’s Kitchen Stories
- Spicy Peach Oatmeal Bread by Cindy’s Recipes and Writings
- Whole Wheat Nectarine Bread by A Shaggy Dough Story
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.
If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to [email protected].