You know how hard it is to find a food theme for President’s Day? It’s hard. Which is why I’m using cherries out of desperation, even though I was a history major and I know that story about George Washington and the cherry tree is a crock. Despite that I decided to do it up, and make two versions of a chocolate and cherry bread dish that could be breakfast and dessert. This one is gluten free, and doesn’t have all that pesky rising and all that. I couldn’t find fresh cherries, so I used frozen ones, and was surprised at the blue tones I got in the finished dish. It’s almost like it had blueberries in it. In any case, since I’m not one who has to be gluten free, and since I’m not a gluten free baking genius, I started with a recipe from the gluten-free goddess®, and modified it a bit.
Can’t Tell a Lie Cherry and Chocolate Chip Quick Bread
- 1 cup of sorghum flour
- 1 cup of tapioca starch
- 1/2 cup of millet flour
- 2 teaspoons of baking powder
- 1/2 teaspoon of baking soda
- 3/4 teaspoon of xanthan gum
- 1/2 teaspoon of salt
- 2 teaspoons of cinnamon
- 1/4 teaspoon of nutmeg
- 1 cup of dark brown sugar, firmly packed.
- 1 cup of applesauce
- 1/3 cup of Canola oil
- 1 1/2 teaspoons of Ener-G egg replacer, mixed with 3 Tablespoons of water
- 2 teaspoons of vanilla
- 1 cup of Dole frozen Dark Sweet Cherries, chopped
- 1/2 cup of Enjoy Life Mini Chocolate chips
- 9 inch loaf pan
- parchment paper
Preheat your oven to 350°, and line the loaf pan with parchment paper so that you can lift the loaf out of the pan in order to cool it.
Place sorghum flour, tapioca starch, millet flour, baking powder, baking soda, xanthan gum, salt, cinnamon and nutmeg in a bowl (I used my KitchenAid stand mixer). Whisk together these ingredients until they are completely mixed. Add the brown sugar and whisk it into the other ingredients.
Now add the applesauce, oil, Ener-G mixture, and vanilla, and beat to combine and then continue beating the mixture on medium high until the batter is smooth.
Fold in the cherries and chocolate chips by hand with a spatula.
Pour batter into the parchment lined loaf pan, scraping down the sides of the bowl and smoothing out the top of the loaf.
Bake for approximately 65 to 75 minutes or until you can insert a tooth pick and it comes back clean, except if you hit a chocolate chip and you have chocolate chip goo. If this happens, try again in a different place.
Once done, let the loaf cool for 15 minutes or so, and then use the parchment paper to lift the loaf out of the pan and onto a wire rack. Peel down the sides of the parchment paper and let the loaf cool.
Once cooled to down to slightly warm, slice yourself a piece and enjoy!