Here is one of my very favorite Christmas treats! Growing up near the Black Forest in Germany, this bread brings back memories of long ago. The combination of chocolate, dark cherries and Kirschwasser is devilishly delicious!!
In our family, this has been a staple around the holidays forever. In years past, I used maraschino cherries and a little Kirschwasser. However, last summer I made some cherry bounce and after straining this concoction, I froze the drained cherries. Some I chopped for this bread, some I will dip into melted dark chocolate! With maraschino cherries, the bread will look a little more christmasy, since they are bright red. I tripled the recipe, since I like to share some of it with people I love!
Whether you use boozy cherries or the maraschinos, this bread is a fabulous special treat: light texture, bits of dark chocolate and the chopped boozy cherries throughout the loaf!
Put on some coffee or tea water, and you are ready for “Kaffee trinken German Style”!
Here is what to do:
- 1 egg
- 1 cup unsweetened non dairy milk
- 1/4 cup canola oil
- 2 teaspoons almond extract
- 2 tablespoons Kirschwasser (it’s a clear cherry schnapps, it’s not sweet)
- 2 cups all-purpose flour
- 1/2 cup sugar (I used white)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup well-drained, chopped maraschino cherries
- 3/4 cup good quality chocolate chips
Preheat the oven to 400°.
Spritz either one 9×5 loaf pan or two smaller ones with non-stick cooking spray.
In a small bowl which the egg.
Add the milk, oil, almond extract and Kirschwasser and mix well.
In a separate bowl blend together the flour, sugar, chocolate chips, baking powder and salt.
Add the chopped maraschino cherries to the flour mixture and fold gently.
Mix the dry and wet ingredients just to combine.
Fill your choice of loaf pans. Bake the small loaves for about 40 minutes, the large one around 50 minutes.
The bread is done when a toothpick inserted into the center comes out clean.
Remove from oven and let cool in the pans for about 10 minutes.
Turn the loaves out onto a rack and let them cool all the way.
Wrapped in foil, this bread keeps for several days.