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Dark Chocolate Roasted Cherry Quick Bread
Dark Chocolate Roasted Cherry Quick Bread
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Prep Time:
15 minutes
Total Time:
1 hour 15 minutes
Indulgent chocolate bread made with roasted cherries and a quick Bisquick mix shortcut.
Ingredients:
  • 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
  • 3 eggs
  • 1/2 cup cream cheese, softened
  • 1 cup roasted cherries*
  • Powdered sugar, if desired
  • 1/4 cup Gold Medal™ all-purpose flour
  • 1/4 cup old-fashioned oats
  • 2 tablespoons packed light brown sugar
  • 2 teaspoons unsweetened baking cocoa
  • 2 tablespoons cold unsalted butter
Instructions:
  • Preheat oven to 375°F (350°F for dark or nonstick pan) and lightly grease the bottom of a 9x5-inch loaf pan.
  • In a large bowl, whisk together Bisquick mix and 1/2 cup of baking cocoa until well combined. Add granulated sugar, oil, milk, and eggs; mix until smooth. Gently fold in cream cheese and roasted cherries. Spread the batter evenly in the pan.
  • Prepare the Streusel by combining flour, oats, brown sugar, and 2 teaspoons of unsweetened cocoa in a small bowl. Cut in the butter until the mixture resembles coarse crumbs, then sprinkle it over the batter in the pan.
  • Bake for 45 to 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Let it cool for 15 minutes in the pan, then use a knife to loosen the edges before transferring the bread to a cooling rack to cool completely.
  • Dust the surface of the cooled bread with a generous layer of powdered sugar.
  • Roast fresh or thawed frozen dark sweet cherries with 1 teaspoon of sugar in an ungreased shallow baking dish at 450°F for about 10 minutes until cherries burst. Let cherries cool in the freezer for 10 minutes before folding into batter.

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