If you are like us, you might have a habit of getting very over zealous when fruit (or veggies) come into season, especially fruit that is only in markets for a short period of time. Cherries are definitely a fruit that we over-buy when they are at their peak. For about 3 weeks, we eat cherry everything, and then of course burn out. This year we decided to embrace the fruit and instead crashing and burning after consuming pounds and pounds in a short amount of time, we processed and froze them.
Gifted a 20lb box of cherries from my parents, (Thank you!!!) we sat and de-pitted cherries over the course of an afternoon and ended up with delightfully ripe, ready to use fruit. Since then, we have been enjoying pulling a few out for desserts, breakfasts, drinks and this tasty Cherry Yogurt Bread, (not to mention eating a few straight from the bag- so cold, yet so good!)
Cherry Yogurt Bread
- 1/4 c flour
- 1/4 c . oats
- 2 tbsp sugar
- 2 tbsp pecans , chopped
- 2 tbsp butter , melted
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 1 3/4 c flour
- 1 1/2 tsp baking powder
- 1/4 c pecans , chopped
- 1/2 cup sugar
- zest of 2 lemons
- 1/2 c . vegetable oil
- 3 eggs
- 1 c . yogurt
- 2 tablespoons fresh lemon juice
- 2 cups cherries , pitted. (We used frozen), roughly chopped.
Preheat oven to 350°. In small bowl, mix together topping ingredients and set aside. In separate bowl, mix together sugar and lemon zest, stirring well to release the lemon oil into the sugar, using your fingers if needed. Whisk eggs, yogurt, lemon juice and oil into lemon sugar.
Combine into dry ingredients. fold in the cherries.
Pour into large, greased loaf pan or two smaller pans, sprinkle topping over and bake for 45-60min until golden brown on top and a toothpick inserted into center comes out clean.
You could easily substitute blackberries, peaches, blueberries or any other fruit that you buy in mass quantities and then wonder what to do with it all!