This naturally sweetened, whole wheat cherry chocolate chip bread is perfect for a healthier breakfast or snack!
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||As Served|
|Calories 206kcal Calories from fat 72|
|% Daily Value|
|Total Fat 8g||12%|
|Saturated Fat 4g||20%|
|Dietary Fiber 3g||12%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|