Cherry Crumb Quick Bread (Eggless)

Make this easy eggless cherry crumb quick bread to enjoy over breakfast or snack for tea! The recipe below also includes substitution for vegan version.

This cherry crumb quick bread is great when fresh cherries are in season!

It can be difficult at times to get really fresh and plump cherries from the supermarkets, so I was pleasantly surprised when I got really plump and fresh cherries from my usual grocery ordering from Open Taste SG. Decided to make this loaf of quick bread with them!

What Are Quick Breads?

Quick breads refers to “bread” type of bakes that are leavened using baking powder / baking soda, instead of yeast.

This category of bakes can include:

• Batter – such as muffins, quick loaf breads, brownies
• Dough – such as scones, biscuits, donuts

These items can be baked immediately after mixing the batter or dough, compared to yeast breads which will require longer proof time.

How Are Quick Breads Different From Loaf Cakes?

Loaf cakes would have completely different texture compared to quick breads, as loaf cakes are usually made with butter (creaming method) and have tender crumbs. We will also find that loaf cakes usually contain a higher amount of fats.

Quick breads are more like muffins, which use simple mixing method, and mostly use oil in the recipes. So quick breads taste more like muffins – with a denser mouthfeel – that mostly have a lower amount of fats in the recipes.

>> MORE CAKE RECIPES:

• Strawberry Roll Cake
• Almond Cranberry Loaf Cake
• Lemon Cranberry Yogurt Loaf Cake
• Blueberry Tea Cake

What Ingredients Do We Need?

We will be using:

• Caster Sugar
• Natural, unsweeteened yogurt: You can use natural full fat yogurt that is unsweetened, or Greek yogurt. Do not use the low fat ones.
• Whole Milk: Use full fat milk, either fresh or UHT would be fine.
• Oil: You can use any type of neutral tasting oil that you prefer. I used rice bran oil here.
• Vanilla Extract: Use a good quality vanilla extract as it can add more flavor in this quick bread.
• Plain Flour
• Baking Powder / Baking Soda: We will be using both baking powder and baking soda, so don’t skip either one of them!
• Salt
• Cherries: Cut the cherries into 1/2 and remove the seed. Further cut the cherries into quarters. Weigh them and it should be about 100g. You can also use slightly more cherries if you prefer. If you do not have fresh cherries, you can also use frozen ones. Remember to keep them frozen until just before adding into the batter to prevent excessive bleeding into the batter.

For the crumb topping, we will be using:

• Plain Flour
• Ground Almond
• Caster Sugar
• Melted Butter: You can melt the butter over bain marie or in the microwave. Stir to let the butter dissolve fully. Set aside to cool slightly before using.
• Sliced Almonds: Crush the sliced almonds slightly with hands while adding the ingredients.
• Ground Cinnamon (Optional)

How Does This Cherry Crumb Quick Bread Taste Like?

This quick bread is quite soft and has a slightly denser mouthfeel, a texture that is similar to muffins. You will also find that it is slightly chewy and not overly sweet.

I actually enjoy the texture of the crunchy crumb topping against the bread’s texture! If you are a cherry lover, you can increase the amount of cherries, to layer some with the batter, so there will be more cherries in the loaf.

Substitution

You can make this loaf of quick bread to a vegan version by using:

• Vegan or Non-Dairy Yogurt
• Non-Dairy Milk: Such as almond milk, coconut milk, oat milk.
• Coconut Oil: For the crumb topping, you can use coconut oil (liquid at room temp) instead of melted butter.

Cherry Crumb Quick Bread

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• Author: Cherie
• Prep Time: 30 Mins
• Cook Time: 45 Mins
• Total Time: 1 hour 15 minutes
• Yield: One 10" x 3" Loaf Pan 1x

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Description

Make this easy eggless cherry crumb quick bread to enjoy over breakfast or snack for tea! The recipe below also includes substitution for vegan version.

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Ingredients

Units MUS Scale 1x2x3x

Crumb Topping:

• 37g plain flour
• 8g ground almond
• 50g caster sugar
• 37g unsalted butter, melted and cooled
• 6g sliced almonds, crushed slightly
• 1/8 tsp ground cinnamon
• Pinch of salt

Quick Bread:

• 155g plain flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/8 tsp salt
• 120ml whole milk
• 75g caster sugar
• 60g natural, unsweetened full fat yogurt
• 35g oil
• 3/4 tsp vanilla extract
• 100g cherries, pitted and quartered

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Instructions

Crumb Topping:

1. Whisk together all ingredients, except butter, for crumb topping in a medium mixing bowl. Add in melted butter and combine well. It should look crumbly. Set aside or chill in fridge for a couple of mins if topping is very soft.

Quick Bread:

1. Preheat oven to 190C. Grease and line loaf pan.
2. In a medium mixing bowl, sift together plain flour, baking powder, baking soda, sugar and salt.
3. In another large mixing bowl, whisk together milk, yogurt, oil, vanilla extract.
4. Make a well in dry ingredients bowl, and add in wet ingredients. Gently mix till a thick batter is formed. Do not overmix.
5. Pour batter into prepared loaf pan. Top with quartered cherries. Crumble and scatter crumb topping. Bake in preheated oven at 190C for 40-45 mins, or until a skewer inserted in the middle comes out clean.
6. Let cool completely on cooling rack.

Equipment

Stainless Steel Mixing Bowl

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Vesta Whisk 28CM

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Notes

For vegan version, replace yogurt and milk with non-dairy ones. Use coconut oil instead of melted butter for crumb topping.

• Category: Mixing

Keywords: Quick Bread