This naturally sweetened and whole wheat cherry chocolate chip bread is perfect for a healthier breakfast or snack and a great way to use fresh cherries in the summer!
We have had such a fun time at the beach this week!
We've been going to the beach, the pool, out on boat rides and visiting the children's museum in Charleston, which has so many fun play areas for the kids (including a massive arts/crafts room that M just adores). And we got to see lots of great July 4th fireworks last night from all the islands around here. 🎇
I've been working all week, except for the 4th of course, but I haven't let that slow me down. 😉 We'll head back tomorrow though, so we can have a weekend to settle back in and get back on track. 👍
So, I'm kinda curious -- do you guys bake much in the summer?
I know it’s hot - I live in the South, so we’ve definitely got hot and humid going on - but I still bake. It’s a year-round thing.
We go through a TON of healthy muffins in my house and I’m always baking up some sort of snack or treat for the kids and us.
But since it’s summer, I like to keep them lightened up and I like them to feature some of the gorgeous fresh fruit that’s out right now.
(See my blueberry baked oatmeal and my healthy blueberry cake for a breakfast and dessert favorite in the summer.)
Today it’s my whole wheat cherry chocolate chip bread, which is bursting with fresh sweet cherries and rich chocolate chips in every bite.
I start buying cherries as soon as they make it to N.C. and don’t top until they are gone. And we’re talking big bags with TONS of cherries in them! 🍒❤️
This chocolate cherry quick bread is great as an indulgent breakfast (you know I love a little chocolate in the morning!) and it’s also perfect as a morning or mid-afternoon snack. Goes great with coffee or tea. 👌 You could even have it as a late-night dessert.
Notes on making whole wheat cherry chocolate chip bread:
- I use fresh Bing cherries. You could substitute another version of fresh sweet cherries if you prefer. I don’t recommend using frozen cherries for this, as they have a lot more liquid that could throw off the batter.
- Want to make these even lighter? I’ve left out the butter before (just used a bit more applesauce) and it was still fine. The butter adds a good bit of richness though and there’s not much in the whole loaf.
- Want to make these into muffins? I’ve done that, too. I baked it at 325 for 22-25 minutes and it yielded 12 very full muffins. You may be able to get 13 out of this recipe.
- This bread - or the muffins - freeze great if you have extra you want to save for later.
- I use and adore my cherry pitter. It’s a must if you go through as many cherries as we do every year.
I hope you all have a wonderful weekend - and I hope it involves a fun baking project or two!
Whole wheat cherry chocolate chip bread
This naturally sweetened, whole wheat cherry chocolate chip bread is perfect for a healthier breakfast or snack!
- 2 cups white whole wheat flour
- 1 ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 cup unsweetened applesauce
- ⅓ cup honey
- ¼ cup unsalted butter, melted
- 1 ½ teaspoons vanilla
- 1 cup cherries, pitted and roughly chopped
- ⅔ cup semisweet chocolate chips
- Preheat oven to 325. Spray a 9x5 bread pan with cooking spray and set aside.
- In a medium bowl, combine the flour, baking soda, baking powder and salt.
- In a separate bowl, combine the eggs, applesauce, honey, butter and vanilla and mix well.
- Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the cherries and chocolate chips.
- Pour the batter into the prepared baking pan and smooth the top.
- Bake at 325 for about 40 minutes, until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 5-10 minutes, then turn out and let cool completely on a cooling rack.
I use fresh Bing cherries. You could substitute another version of fresh cherries, but that might change the flavor. I don’t recommend using frozen cherries for this, as they have a lot more liquid that could throw off the batter.
Want to make these into muffins? I’ve done that, too. I baked it at 325 for 22-25 minutes and it yielded 12 very full muffins. You could probably get 13 out of this recipe.
This bread - or the muffins - freeze great if you have extra you want to save for later.
I use and adore my cherry pitter.
Amount Per Serving: Calories: 207Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 41mgSodium: 244mgCarbohydrates: 33gFiber: 3gSugar: 17gProtein: 4g
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