Cherry Crumb Quick Bread (Eggless)

This egg-less cherry crumb quick bread is easy to make, for breakfast or snack! You can make this quick bread with fresh, dried or frozen cherries. The recipe below also includes substitution for vegan version.

I love it 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 sweet cherries from my usual grocery ordering from Open Taste SG. Decided to make this loaf of quick bread with the cherries!

What Are Quick Breads?

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

This category of bakes can include:

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

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

How Are Quick Breads Different From Loaf Cakes?

Loaf cakes have a different texture compared to quick breads. We usually make loaf cakes with butter (creaming method), so loaf cakes have more tender crumbs. It is also common for loaf cakes to contain a higher amount of fats.

Quick breads are more like muffins, using a simple mixing method to bake. Also, instead of butter, oil is usually used in quick bread recipes.

>> MORE CAKE RECIPES:

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

Ingredients For the Cherry Crumb Quick Bread

• Caster Sugar
• Natural, unsweeteened yogurt: Use unsweetened natural full fat yogurt or Greek yogurt. Do not use low fat ones.
• Whole Milk: Use full fat milk (fresh / UHT).
• Oil: You can use any type of neutral tasting oil. I used rice bran oil here.
• Vanilla Extract: Use a good quality vanilla extract as it helps to add more flavor.
• 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 cherries into 1/2 each and remove the seed. Further cut the cherries into quarters. Weigh them and it should be about 100g. You can also use more cherries if you prefer. If you do not have fresh cherries, frozen ones will be fine. Remember to keep them frozen until just before adding into the batter to prevent excessive bleeding into the batter.

For the crumb topping:

• Plain Flour
• Ground Almond
• Caster Sugar
• Melted Butter: Melt the butter over bain marie or in the microwave. Set aside to cool 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 fresh cherry quick bread is soft but has a slightly denser mouthfeel. I would say that is a texture similar to muffins. It is slightly chewy and not overly sweet.

I actually enjoyed the texture of the crunchy crumb topping against the bread’s texture! If you are a cherry lover, increase the amount of cherries, layer some into 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
• 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.

• Prep Time: 30 Mins
• Cook Time: 45 Mins
• Category: Mixing

Keywords: Quick Bread

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