Cherry Poppyseed Bread - Heidi's Book of Noms Blog at Allrecipes.com - 119462

Heidi's Book of Noms

Cherry Poppyseed Bread 
 
Aug. 18, 2009 3:06 pm 
Updated: Aug. 19, 2009 1:20 pm

I can imagine that there are a lot of vegans who have to modify normal recipes to suit their diet; today I had to modify a vegan recipe!

 

My cherries were getting past their eat-by-hand prime so I decided to spend the morning making something of them. Didn't want a dessert, or a sauce, and didn't have enough for jam or something like that...so I made a quickbread.

 

There were a few here to choose from but all listed maraschino cherries, so I had to venture outside these cyberwalls for a suitable recipe.

 

My adaptation is taken from this post on the Healthy Happy Life blog. I had fun stretching my baking knowledge to come up with a good non-vegan rendition.


Cherry Poppy Bread


3/4 cup whole wheat flour

1/2 cup all purpose flour

1 1/2 T baking powder

1 t salt

1 egg white

1/3 cup buttermilk

1/4 cup nonfat plain yogurt

2 T orange juice

1 tsp lemon zest

1/4 cup applesauce

1 tsp vanilla

2 T poppy seed

1/2 cup brown sugar

1 cup quartered fresh bing cherries

 

1. Preheat oven to 350F.

2. In a medium sized bowl, sift together flours, baking powder, and salt.

3. In a small bowl, whisk egg with buttermilk and yogurt. Blend in orange juice, lemon zest, applesauce, vanilla, poppy seed, and brown sugar.

4. Add wet ingredients to dry, stirring gently until combined. Fold in cherries. Pour batter in a greased loaf pan.

5. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Cool on wire racks and glaze.


Glaze


1/2 cup powdered sugar

1 T orange juice

1 tsp corn syrup

 

Stir all together and brush on bread after it's cooled.


Post Mortem: The bread is great - except the cherries have this weird taste. Not quite "acrid," but definitely a strange bite to them. I think this recipe could have used a wee bit more sugar, but really the parts that didn't have cherry were perfect. Maybe I could soak the cherries in some kind of sugar solution...

Cherry Bread
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Cherry Bread
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Comments
Heidi 
Aug. 19, 2009 1:20 pm
I have hope for that recipe - since everyone else uses maraschino I'm thinking that's the way to go. If it ain't broke, don't fix it, right?
 
 
 
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Heidi

Home Town
Corpus Christi, Texas, USA
Living In
Lima, Ohio, USA

Member Since
May 2007

Cooking Level
Intermediate

Cooking Interests
Baking, Grilling & BBQ, Frying, Asian, Mexican, Italian, Southern, Healthy, Vegetarian, Quick & Easy

Hobbies
Scrapbooking, Gardening, Hiking/Camping, Camping, Walking, Fishing, Hunting, Photography, Reading Books, Genealogy

Links
 
 
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About Me
I enjoy trying new recipes and unusual ingredients. There are few foods I will turn down without a second thought - sweets is one of them, and fiery hot spicy food is the other. As I'm getting older that is changing, though. I love reading cook books and doing research about food. It fascinates to no end! I usually create a recipe from several different ones. On the non-cooking side of things, I'm a Christian, native Texan and faithful Longhorn with two cats and a great boyfriend! I love the outdoors and spending time with my family and friends. I'm also somewhat obsessed with the nuclear winter and extreme survival situations.
My favorite things to cook
In general I try to cook from scratch. Any kind of bread - rolls, loaves, boules, baguettes, buns, biscuits, quick breads - will catch my eye. Pastas, soups, and cookies. I am absolutely in love with cake batter. Once I had a party in middle school where we just made a bunch of cakes and ate the batter.
My favorite family cooking traditions
The Thanksgiving and Christmas turkey/waldorf salad/mashed potatoes with gravy by my mom, buttermilk biscuits on Sunday morning before church from my Dad, grilling hamburgers in the summer in the backyard, black eyed peas for new years dinner, decorating sugar cookies on Christmas Eve with my sister, coffee any time of the night.
My cooking triumphs
I can rival my dad in his biscuit making ability. I have the perfect dinner roll recipe - my very own. I taught myself how to make jam and jelly. I taught myself how to make bread!
My cooking tragedies
dense as a stone wheat bread, homemade condensed milk tastes weird key lime pie, onions and sugar have no place hanging out together in mashed sweet potato, there's nothing puffy about my lemon meringue, and the bottom of the fish tank poached salmon.
 
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