Cherry Cheddar Bread

Sweet cherries and sharp cheddar in the same bread sounds like it shouldn’t work. It absolutely does. The fruit bursts with juicy sweetness against the salty, tangy cheese, and the brown sugar in the batter bridges the gap between the two.

This is a quick bread with no yeast, no kneading, and no rise time. Mix the wet into the dry, fold in the cherries and cheese, and it’s in the oven. The key is stirring just enough to combine. Overmixing develops gluten and turns a tender loaf into a tough one.

Serve slices at room temperature for the best flavor, or toast them to melt the cheese pockets and warm the cherries. Either way, this loaf is a conversation starter.

Pro Tips

• If using frozen cherries, don’t thaw them first. Frozen cherries bleed less juice into the batter and keep the bread from turning purple.
• Pat the cherries dry with paper towels before folding them in for even less moisture bleed.
• Let the loaf cool completely before slicing. Cutting into it hot will compress the crumb and make it gummy.
• Store wrapped tightly at room temperature for up to 3 days, or freeze slices for up to a month.

Variations

• Swap Bing cherries for dried tart cherries for a chewier, more concentrated cherry flavor.
• Use smoked Gouda instead of cheddar for a deeper, smokier cheese note.
• Add chopped walnuts or pecans for a nutty crunch that complements both the fruit and cheese.