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Dark Chocolate Roasted Cherry Quick Bread

Prep 15 min
Total 1 hr 15 min
Servings 10

Roasting cherries brings out their deep, rich flavor in this decadent chocolate bread, and Bisquick mix is the shortcut ingredient to get you started. MORE + LESS -

Stephanie Wise

November 15, 2013

Ingredients

Bread

2 1/3

cups Original Bisquick™ mix

1/2

cup unsweetened baking cocoa

3/4

cup granulated sugar

1/4

cup vegetable oil

1/4

cup milk

eggs

1/2

cup cream cheese, softened

cup roasted cherries*

Powdered sugar, if desired

Streusel

1/4

cup Gold Medal™ all-purpose flour

1/4

cup old-fashioned oats

tablespoons packed light brown sugar

teaspoons unsweetened baking cocoa

tablespoons cold unsalted butter

Steps

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1

Heat oven to 375°F (350°F for dark or nonstick pan). Lightly grease bottom only of 9x5-inch loaf pan.
2

In large bowl, beat Bisquick mix and 1/2 cup baking cocoa with whisk. Add granulated sugar, oil, milk and eggs; stir to combine. Stir in cream cheese; fold in roasted cherries. Spread batter evenly in pan.
3

To make Streusel: In small bowl, mix flour, oats, brown sugar and 2 teaspoons unsweetened cocoa. Cut in butter until mixture looks like coarse crumbs. Sprinkle streusel over top of batter in pan.
4

Bake 45 to 60 minutes or until toothpick inserted in center of loaf comes out clean. Cool 15 minutes in pan. Carefully loosen bread from edges of the pan with knife, then remove from pan to cooling rack to cool completely.
5

Sprinkle top of cooled bread with powdered sugar.
6

*To roast cherries: Toss fresh or frozen (thawed) dark sweet cherries in ungreased shallow baking dish with 1 teaspoon sugar. Bake at 450°F about 10 minutes or just until cherries burst. Transfer cherries to bowl, and freeze 10 minutes to cool before folding in to batter.

Expert Tips

Toss 1/2 cup dark chocolate chips into the batter for extra chocolate goodness.
You can also top the bread with a handful of chocolate chips just before baking.