I recently saw a recipe floating around online for some sort of citrus blueberry bread. I was excited to try and make it since I’m fond of that flavor profile. Unfortunately, my boyfriend is not. In order to meet somewhere in the middle, I came up with my own combination of fruit, nuts and other ingredients to create this recipe instead.
I wasn’t exactly sure how this recipe would pan out when I began piecing it together. Nonetheless, I knew that everything I was using tasted delicious on it’s own and put my confidence in that. Cherries and almonds go very well together … there are plenty of cherry amaretto goodies out there that taste amazing! Pistachios are mild, yet salty, nuts so I figured they would complement the sweetness of the honey and coconut perfectly. With a proper batter, I felt that all of the ingredients would play well together.
On the night that I baked this, we ate the loaf while it was still warm. I refrigerated the leftovers and when we ate it again the following night, it tasted just as great served cold. All in all, this was a successful special treat!
- 1 teaspoon Coconut Extra Virgin Oil, for greasing pan
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/3 cup Coconut Extra Virgin Oil, warmed to liquid consistency
- 1 cup honey
- 1 teaspoon almond extract
- 1/2 cup Almond Coconut Blend milk
- 2 eggs
- 1/2 cup shelled pistachios, roughly chopped
- 1 cup frozen dark sweet cherries, quartered
- 1 tablespoon Almond Coconut Blend milk
- 2 teaspoons Coconut Extra Virgin Oil, warmed to liquid consistency
- 1/4 teaspoon almond extract
- 1/2 cup confectioner’s sugar
- Heat oven to 325 degrees. Coat a 1 1/2-quart loaf pan with 1 teaspoon of Coconut Extra Virgin Oil.
- In a medium bowl, combine flour, baking soda, baking powder and salt. In a large bowl, on low speed, beat Coconut Extra Virgin Oil, honey, almond extract, Almond Coconut Blend milk and eggs for about 2 minutes.
- Slowly add flour mixture to wet ingredients in the large bowl, beating on low speed until well blended and scraping sides of bowl as necessary. Stir in chopped pistachios and dark cherries.
- Pour batter into greased loaf pan and place onto center rack of oven. Bake for 1 hour, then lower temperature to 300 degrees and continue baking for another 10-15 minutes or until a knife comes out clean when inserted into the center of the pan. Remove from oven and place onto a cooling rack.
- In a small bowl, whisk together ingredients for glaze. Using a spoon, drizzle onto warm loaf. Glaze will harden as the loaf cools. Slice and serve. Store leftovers in an airtight container.