Saturday, March 5, 2011
Chocolate Cherry Bread
Since I am looking to avoid white sugar (which is proving way harder than I ever thought) I wanted try baking something using only fruit to provide the sweetness. I had my doubts while mixing the ingredients that this bread would even taste good, but I shoved the pan into the oven anyway, hoping for the best.
When I had my first bite, I was shocked. This bread was AWESOME! It was dense, moist and perfectly sweet. Pretty much everything I like in a quick-bread.
Dates are used as the main sweetener, which I had never even tasted until about 2 months ago. If you haven’t eaten dates, you are missing out! They are sweet, slightly moist, and make a great snack.
This bread is quick to throw together and sure to please everyone. My husband, who isn’t much on sweets (talk about my opposite) loved this bread and even had seconds.
Chocolate Cherry Bread
Inspired by Sugar Plum Blog
Makes 1 loaf
1 cup chopped dates
1/2 cup water
1 3/4 cups whole wheat pastry flour
1/4 + 1/8 cup cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsweetened almond butter
1/2 cup no sugar added apricot preserves
1 flax egg*
1/2 teaspoon vanilla
1/2 cup unsweetened almond milk
1 cup dark cherries, fresh or frozen
1 cup vegan chocolate chips (optional, but delicious!)
Preheat oven to 375. Spray an 8 or 9 inch loaf pan.
Pour water and dates into microwave safe bowl and heat on high for 1-2 minutes, until dates are soft. Mash the dates with a fork and set aside.
In another bowl, mix togther the flour, cocoa powder, baking powder, baking soda, and salt. Using a large bowl, mix the almond butter, apricot preserves, and date mixture on medium, until well combined. Beat in the flax egg and vanilla. With the mixer on low, slowly add in the flour mixture, alternating with the almond milk. Beat until just combined
Toss the cherries with 2 teaspoons of flour and stir into the batter along with the chocolate chips. Spread batter evenly into pan (it will be thick) and bake for 40-45 minutes. Cool before slicing, if you can wait. I didn't. It tasted wonderful warm :)
*To make flax egg: Mix 1 tablespoon ground flax seed with 3 tablepoons of water. Let sit for 5 minutes before using.