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Cardamom-Cherry Jam Quick Bread

Cardamom-Cherry Jam Quick Bread


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A jammy, tart, sweet, moist and spicy quick bread made with cherry jam.MORE+LESS-

1

stick unsalted butter, room temperature

1 1/2

cups Gold Medal™ unbleached all-purpose flour

1

teaspoon ground cardamom

1/2

teaspoon ground cinnamon

1/2

teaspoon ground ginger

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  • 1

    Preheat oven to 350°F and lightly grease an 8-by-4-inch loaf pan. Set aside.

  • 2

    In a large bowl or bowl of a stand mixer, cream together butter, sugar and eggs until light and fluffy. In a separate, medium bowl, whisk together flour, cardamom, cinnamon, ginger, baking powder, baking soda and salt.

  • 3

    In yet another small bowl, combine sour cream and jam. Alternately add dry ingredients and sour cream mixture into the large bowl with the butter mixture and combine, beginning and ending with the dry ingredients and scraping down the sides of the bowl after each addition.

  • 4

    Pour batter into prepared pan and bake for 50 to 60 minutes, or until a toothpick inserted in the center of the bread comes out clean. Allow to cool in loaf pan 10 minutes before removing and placing on a cooling rack to cool completely.

  • 5

    Serve with mascarpone cream or a hearty spoonful of extra cherry jam.

No nutrition information available for this recipe

More About This Recipe

  • Turkey Day is over and we can all take a few days – or minutes – for a breather before the rush of holiday madness continues.Let’s celebrate with a quick bread, shall we?Now I know that makes absolutely no sense. A quick bread to celebrate slowing down? You bet. And this Cardamom-Cherry Jam Quick Bread is just the recipe to remind you to breathe in, breathe out and take a moment to enjoy life, because it’s awesome (your life and the bread, that is. Co-existing in awesomeness.).The thing I love about quick breads is, well, how darn quick they are (deep, I know). In about one hour, this bread can be beaming up at you in all its fully-baked delicious glory, ready to be eaten. All you have to do is mix a bunch of yummy ingredients together – like cardamom spice, cinnamon, sugar, sour cream and tart cherry jam – pour them into a loaf pan and wait a little bit while your creation transforms itself into something amazing.This bread is jammy, tart, sweet, moist and spicy all at the same time. But above all, it’s unique and tastes phenomenal with a dollop of mascarpone cheese or extra cherry jam on top. It can be served as a cake or a bread to go along with your tea or hot chocolate (or to keep your pockets warm while you go Christmas shopping). Most of all, it’s a great way to celebrate the season. So use that extra time to whip up a few batches of this recipe and share a little bit of that holiday cheer.

Cardamom has a complex flavor. It's citrusy, minty, spicy, and herbal all at the same time, and it's highly fragrant, too. Due to this, it's widely used in all sorts of dishes.

You'll find it featured in sweet foods and savory foods, paired with meats, fruits, legumes, and grains, incorporated into cookies, pastries, and other baked goods, and even used as a flavoring in coffee, tea, and alcohol. It is a nice compliment to cinnamon, allspice, nutmeg, cloves, and ginger, so you'll often see it used in conjunction with these spices.

Just be careful not to use too much. If you aren't working off of a recipe, start with one pod, and add more until you're satisfied with the taste. If you're working with another strongly-flavored spice, you should take extra care not to overdo it. It's easy to overwhelm a dish with cardamom.

The Spruce / Danie Drankwalter


Can you bake with frozen berries?

Yes, you can bake with frozen berries. Frozen berries add more moisture to the dough and you may need to add a few minutes to the baking time for your quick bread recipe.

Sometimes heavier berries like cherries and raspberries may sink to the bottom of your dough. You can dust them with flour before adding them to the batter. This trick may be used with fresh or frozen berries.

By the way, I watched an episode recently of Alton Brown&rsquos Food Network show. He said the need to toss berries with flour was a myth and that gravity is going to do its thing on your berries with or without a flour coating. While I respect that opinion (and assume he is right because he gets to the bottom of every scientific baking question), I still take the time for this step. I guess I don&rsquot want to find out later that it was a good idea after all!

One tip he does give is to bake with a thicker batter so that your berries don&rsquot slip through to the bottom of the pan so easily. This raspberry bread recipe fits that criteria. You&rsquoll notice that the berries seem well distributed throughout the bread. And, yes, I did toss them with gluten free flour first.

Did you notice that I mentioned GF Flour? If you are baking a gluten free recipe you&rsquoll need to toss the berries in GF Flour. Most people living a gluten free lifestyle know this as gluten free baking 101.

But sometimes when a friend or neighbor is baking gluten free for the first time it is easy to revert to old habits and either toss berries in all purpose flour or dust a pan with all purpose flour.

If you need to be serious about gluten free eating for your own healthy, it is ok to ask family members and friends if the recipe is gluten free from start to finish.


How to make Fresh Cherry Bread

Preheat the oven, and spray a loaf pan with nonstick baking spray. If you want to do this without the baking spray, you can line your loaf pan in parchment paper. It&rsquos kind of a pain, but it can be done!

If you haven&rsquot already, pit and dice the cherries. Place &rsquoem in a bowl.

In another bowl, combine the dry ingredients. This means you&rsquore throwing in the flour, baking powder, baking soda and kosher salt. Whisk &rsquoem together, and set aside.

Sorry, I know we&rsquore using a lot of bowls. I promise it&rsquos worth the hassle.

In another glass bowl, measure out the melted coconut oil and granulated sugar for the quick bread. Using a hand mixer or a rubber spatula, cream them together.

What does it mean to cream oil and sugar together? This is a method where you essentially mix the oil and sugar together really well. They&rsquoll look light and fluffy once you&rsquove finished.

Once the oil and sugar have been combined, add the egg. Beat the egg into the mixture until just incorporated, and then drizzle in the vanilla and applesauce. Mix &rsquoem some more, then in goes the lemon zest and lemon juice. Blend them together until smooth.

Now, it&rsquos time for the cherries to go into the dry ingredients. Stir until the cherries are coated so they don&rsquot all sink to the bottom of your baking dish.

Pour the dry ingredients into the wet ingredients. Use a rubber spatula to stir until they&rsquore just combined.

Once the batter is together, pour it into the prepared loaf pan. Decorate the top with additional halved cherries before transferring to the oven.
Bake for 50-60 minutes, or until an inserted toothpick comes out clean.

Once out of the oven, let the loaf cool before slicing and enjoying!


Directions

Place the yeast and 1 teaspoon sugar with the milk in a small bowl, let sit for about 100 minutes and allow yeast to be activated.

Mix together the yeast mixture with all the other ingredients except the last two ingredients in a mixing bowl with an electric mixer until the dough forms and becomes smooth.

Coat the inside of the bowl with cooking spray, then place the dough into the bowl and let rise for about 1 hour until double the volume.

Turn dough onto a lightly floured surface divide into equal thirds.

Shape each portion into a 20-inch rope.

Arrange ropes on a parchment-lined baking sheet.

Pinch ends to seal and tuck under.

Cover and let rise in a warm place until doubled volume, about 30 to 40 minutes.