Lemon Cherry Bread

Vegan Cherry Lemon Bread

First recipe after a long and loving vacation with my mom which was the best thing we have ever done together besides all those cakes she taught me how to bake but more about our vacation in a later post because my mom is that radical that she needs her own full space!! :)

Anyhow, so here I am after vacation buying some seasonal fruit and while cherries are just starting to get out we still have about a month until the very Rainier Cherries come out! yes, they are some special cherries you can’t find anywhere else and they are so good…so good that this year I’ve decided I need to freeze some in case mom comes to visit and I can bake something. Adding some citrus to cherries brings out all their flavor in such a wonderful way and that is exactly what I wanted to do with this quick bread.

Get yourself ready for lots of berries and cherries recipes because our local farmers market just opened last week and I love buying lots of local berries oh and also wait ‘til our big bush of raspberries ripens up and then we have our own sweet raspberries! In the meantime, slice yourself and friends and slice of this bread and get that chat going.

Lemon Cherry Bread

Vegan

Makes: 14 slices

Prep time: 20 mins

Cook time: 65 mins

Ingredients:

• 1/3 cup Almond flour
• 1 ¾ cup AP flour
• 3/4 cup cane sugar
• 1 tsp baking soda
• 3/4 tsp cream of tartar
• 1/2 Tbsp lemon zest
• 1/4 cup lemon juice
• 1 ¼ tsp almond extract
• 1 tsp apple cider vinegar
• 3/4 cup lukewarm* milk (I used almond)
• 1/3 cup melted coconut oil
• 3/4 cup pitted dark sweet cherries
• 2 Tbsp cherry puree

Instructions:

1. Preheat the oven at 350F, butter and line a loaf pan, I used a 4.5” by 8.5”
2. Mix the dry ingredients together and set aside; in a separate bowl mix wet ingredients but lemon zest, cherries and cherry puree
3. With an electric mixer, mix wet over dry ingredients until thoroughly combined, add the lemon zest and mix for a few more seconds
4. Now pour the batter into the loaf pan, pour little by little the cherry puree in a delicate stream along the batter and swirl with a knife as if you would be making a marble cake and finally arrange the pitted cherries by sinking each one a little into the batter
5. Bake for 1 hour and 5 minutes; let rest in mold for 5 minutes and then set on a cooling rack
6. Share a generous slice and celebrate to cherry season

*Lukewarm milk helps the coconut oil to not solidify right away when you mix them.