Chocolate Cherry Bread is a moist delicious dessert bread studded with fresh dark cherries and chocolate. This very bread is very easy to make and is so delicious with a cup of coffee. As many of you know I love baking with sourdough! This recipe uses one cup of sourdough starter which helps give it a wonderful texture.

I used unfed sourdough starter, cocoa powder, and sprouted wheat flour in this bread for a taste just like an unhealthy sugar laden one. The cherries add just the perfect moisture, too.

Washington State Black Cherries are a sweet cherry which our family loves. If you were to use a tart cherry you will need more sweetener. Just a sprinkle of sugar-free chocolate chips over the top of this bread give it a finishing touch.

There are many kinds of sugar-free chocolate chips available now compared to a few years ago. Lily’s and ChocZero are two of my favorite kinds. By just using 2 tablespoon of chocolate chips on this bread it is still a carb or THM E source.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages.

Chocolate Cherry Bread, THM E, Sf

• Dry ingredients:
• 2/3 cup sprouted wheat flour
• 1 cup unsweetened cocoa powder
• 1/2 cup Gentle Sweet
• 1/2 teaspoon salt
• 1 1/4 teaspoons baking powder
• 3/4 teaspoon baking soda
• 2/3 cup pitted and diced black cherries
• Wet ingredients:
• 1 cup unfed sourdough starter
• 4 egg whites
• 2 teaspoons vanilla extract
• 1/2 cup hot brewed coffee
• 1/2 cup unsweetened applesauce
• 2 tablespoons melted butter
• 2 tablespoons sugar-free chocolate chips
• Preheat oven to 350 degrees. Combine dry ingredients in a bowl. Set aside. In a separate bowl blend together starter, egg whites, vanilla, coffee, applesauce and butter. Fold wet ingredients into dry ingredients just until combined. Grease and line a 9 x 5 bread pan with parchment paper. Pour the batter into the prepared pan. Sprinkle with chocolate chips. Bake for 45 minutes or until a toothpick inserted into the center of the cakes comes out clean. Remove from oven. Allow bread to cool for 10 minutes. Remove from pan. Cool completely. 12 servings.

I blend all the wet ingredients together with my immersion blender. That makes it easy to mix the batter together.

I whisk my dry ingredients together so that that when I combine the wet/dry I do not have to mix really long to get everything well blended. I used my own Brown Sugar Sweetener Substitute in this bread. It gives it a great flavor.

I have found through trial and error that parchment paper and Pam Spray are baker’s friends. Parchment paper helps with an easy release when removing the bread. I use parchment paper in al my bread pans when I am baking for our bakery.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them. 

You just cant go wrong with King Arthur Flours. They are the best of any I have found.

I used this brand of cocoa powder and was quite delighted with the results.

I often buy large bottles of Mexican Vanilla. I really like the flavor of it.

Below are two of my favorite kinds of chocolate chips. Both of these have a very good flavor.

I love my Kitchen Aid Hand Blender. They are so hand y to use and mine gets used every day.

This parchment paper is a bakers best friend. I use it all the time.

The Trim Healthy Mama Store has wonderful products. Here is my affiliate link if you wish to use it. Trim Healthy Mama Store.

Gentle Sweet is one of the best sweetener to get your family off sugar. It has a great flavor without any after taste. The Baking Blend is a great blend that is lighter in calories that using all almond flour. I often use part Baking Blend and almond flour in recipes.

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Chocolate Cherry Sourdough Bread THM E, SF

Course Dessert

Cuisine American

Prep Time 30 minutes

Cook Time 45 minutes

Servings 12

Author Glenda Groff

Ingredients

• Dry ingredients:
• 2/3 cup sprouted flour
• 1 cup unsweetened cocoa powder
• 1/2 cup Gentle Sweet
• 1/2 teaspoon salt
• 1 1/4 teaspoons baking powder
• 3/4 teaspoon baking soda
• 2/3 cup pitted and diced black cherries
• Wet ingredients:
• 1 cup unfed starter
• 4 egg whites
• 2 teaspoons vanilla extract
• 1/2 cup hot brewed coffee
• 1/2 cup unsweetened applesauce
• 2 tablespoons melted butter
• 2 tablespoons sugar-free chocolate chips

Instructions

1. Preheat oven to 350 degrees. Combine dry ingredients in a bowl. Set aside. In a separate bowl blend together starter, egg whites, vanilla, coffee, applesauce and butter. Fold wet ingredients into dry ingredients just until combined. Grease and line a 9 x 5 baking pan with parchment paper. Pour the batter into the prepared pan. Sprinkle with chocolate chips. Bake for 45 minutes or until a toothpick inserted into the center of the cakes comes out clean. Remove from oven. Allow bread to cool for 10 minutes. Remove from pan. Cool completely. 12 servings.

ou will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now.