After a vacation in Door County Wisconsin, I returned with lots of luscious dried cherries and began looking for ways to use them in baking. I developed this dense, moist and chewy bread which has become a holiday favorite. It is perfect for a brunch or for afternoon coffee, and it has reduced fat. Nothing says holidays like chocolate and nuts, and the red cherries give a festive touch! The quality ingredients make this bread memorable.

Ingredients

2/3 cup dried tart cherries
6 tablespoons butter, softened
1 cup granulated sugar
2 eggs
½ cup fat free sour cream
1 large, very ripe banana, mashed
2 teaspoons vanilla extract
1 ½ cups flour
6 tablespoons unsweetened cocoa
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon cinnamon
½ cup chopped pecans

Preheat oven to 350 degrees F. Soak dried cherries in very hot water for about 15 minutes and drain thoroughly prior to chopping them. Coarsely chop and set aside.

In bowl of electric mixer, cream butter and sugar until light and fluffy. Beat in eggs until smooth. Beat in sour cream, banana and vanilla until blended. In a separate medium bowl, combine dry ingredients; add to banana mixture beating on low speed until just mixed. Fold in nuts and chopped cherries.

Spread batter into 9”X5” loaf pan greased with spray oil, and bake at 350 for about 57-59 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes, then remove from pan and cool completely on wire rack. Store in ziplock bag in fridge or freezer.

Yield-18 slices

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