Last weekend, I was unexpectedly craving fresh cherries. I am not that big of a cherry fan, so who knows. At any rate, I put cherries in my Imperfect Foods order. Then I forgot I did that and put them in my Instacart order. It was a whole bunch of cherries.
So, I started looking for bread to make – of course I did. And then I happened across a recipe for Chocolate Cherry Porter Bread on Connoisseurus Veg. And that seamed perfect as a starting point. I made adjustments here and there, because I do that.
I made this recipe in loaf pans, so I have been calling it bread, but it’s definitely closer to cake – in the same way that banana bread is more like cake. My bread didn’t come out 100% the way that I wanted, so I’ve made some adjustments here that should make it even better! Because my ganache went south, I ended up with a LOT of ganache and made it into a thicker layer rather than a glaze. But the recipe here is for a ganache drizzle. This recipe makes enough for two loaves.
For the Bread
- 511g flour
- 400g sugar
- 95g cocoa powder
- 4 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 2 11.2 oz. bottles Guinness
- 1/2 cup vegan margarine melted
- 2 tsp. almond extract
- 575g fresh cherries pitted and halved
For the Chocolate Ganache
- 185g vegan chocolate chips
- 2 tablespoons coconut oil
- 1/2 cup non-dairy milk or creamer
- Preheat oven to 350.
- Grease or spray a 9 x 5 loaf pan with cooking spray.
- Combine flour, sugar, cocoa, baking powder, baking soda and salt.
- Add porter, margarine and vanilla. Stir just until blended.
- Fold in cherries.
- Pour into loaf pan.
- Bake 1 hour, or until toothpick inserted into center comes out clean.
- Place the ingredients in a glass or metal bowl.
- Fill a saucepan (that the bowl will fit in) with about an inch of water.
- Bring to a boil and then lower the bowl into the water.
- As chocolate begins to melt, start whisking and continue until everything is incorporated and smooth.
- Drizzle over cooled loaves.