1 hr 20 mins
One 9”x 5” loaf
Summer

Black pepper adds a little bit of heat to this simple and sweet whole wheat cherry quick bread.

Method

1. Preheat the oven to 175’C. Lightly grease a 9×5” loaf pan. Set aside.
2. In a large bowl, combine the flour, baking soda, baking powder, salt, sugar and black pepper.
Make a well in the centre.
3. In a small bowl, beat together the eggs, olive oil and almond milk. Add the wet ingredients
to the dry ingredients and stir just to combine. Add the chopped pitted cherries and mix to
evenly distribute the cherry pieces.
4. Spoon the batter into the prepared baking tin and bake in the preheated oven for 50-55
minutes, or until a toothpick inserted into the centre comes out clean. Using oven safe gloves, remove the pan from the oven and allow to cool on a wire rack for 10 minutes before removing from the pan. Let the loaf cool completely on a wire rack before slicing.

Note: If you prefer, you can omit the black pepper and replace it with cinnamon. This recipe can also be made into muffins instead. Spoon the batter into a lined 12 tin muffin pan and bake for 18-20 minutes or until a toothpick inserted into the centre comes out clean and the muffin tops are golden.

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