Whole wheat cherry chocolate chip bread
This naturally sweetened, whole wheat cherry chocolate chip bread is perfect for a healthier breakfast or snack!
Yield: 12 servings
Ingredients
- 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
Instructions
- 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.
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Notes
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.
Nutrition
Serving: 1serving | Calories: 207kcal | Carbohydrates: 33g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Cholesterol: 41mg | Sodium: 244mg | Fiber: 3g | Sugar: 17g
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