My kitchen looked like a crime scene. Dark red splatters were everywhere. The sweet cherries burst as the pitter plunged through to extract the pit. The juices puddled on the cutting board and stained my fingers. These are cherries at their perfect point of ripeness. Their flavor needed no companion or accent. It is why I kept it simple and made cherry muffins.
I then cleaned up the kitchen and went to the store. The cashier gave me a strange look. After I got home I realized why. Those dark red splatters were all over my shirt and neck. Remind me next time to wear an apron. Checking how I look in the mirror before heading out the door would be a good idea too. I’m so glad it wasn’t a busy time at the store. At least no one called the cops.
Cherries are one of my mom’s favorites. She will snack on them as long as they are in season. I’ve made other cherry desserts for her including Chocolate Covered Cherry Cheesecake and Cherry Pecan Bundt Cake. This is the first time I’ve baked a quick bread with them. It won’t be the last. They were so sweet and juicy.
The Twelve Loaves Challenge for July is to use stone fruit. It was difficult to decide which one to use when the event was announced. Peaches are very dear to me and apricots remind me of Germany for some reason. I’m glad I went with cherries. Take a look at what the talented bakers made for the challenge:
- Apricot Bread from Cake Duchess
- Peach & Apricot Honey Bread from Try Anything Once Culinary
- Peach Muffins from Ma Che Ti Sei Mangiato
- Peach Challah from Vintage Kitchen Notes
- Cherry Muffins from Magnolia Days
- Apricot Braided Loaf from Karen’s Kitchen Stories
- Cinnamon Peach Monkey Bread from Hip Foodie Mom
- Peach Oat Quick Bread from A Baker’s House
- Nectarine Cinnamon Rolls from That Skinny Chick Can Bake
- Nectarine Raspberry Bread from A Handful of Everything
#TwelveLoaves July: Stone Fruit hosted by Paula from Vintage Kitchen Notes and Renee from Magnolia Days. Summer is when we get to enjoy an abundance of fresh stone fruits at our markets. Let’s create some breads with their juicy deliciousness! Share your favorite stone fruit bread recipe (yeast or quick bread). Let’s get baking!
Want to join the #TwelveLoaves group? It’s easy!
- When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts. Please make sure that your bread is inspired by the theme!
- Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.
- Have your Twelve Loaves bread that you baked this July, 2013, and posted on your blog by July 31, 2013.
#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess.
- ½ cup unsalted butter, softened
- 1 cup sugar
- 2 eggs, at room temperature
- ½ cup milk, at room temperature
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1½ cups pitted and chopped fresh sweet cherries
- Turbinado sugar for topping
- Pre-heat the oven to 375 degrees F. Grease a 12-cup muffin pan.
- In a medium bowl, cream together butter and sugar. Add the eggs one at a time, beating well after each addition. Add the milk and beat until combined. Scrape down the sides of the bowl during the mixing process as necessary.
- In a small bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the butter mixture and stir to combine (do not beat or over-mix).
- Gently fold in the cherries. Fill muffin cups ⅔ full. Sprinkle tops with turbinado sugar.
- Bake for 20 minutes, or until lightly browned. Cool muffins in the pan on a rack for about 5 minutes. Remove muffins from the pan and cool on a rack.
Recipe adapted from my blueberry muffins.