Cherry and Vanilla Quick Bread

Preheat the oven to 180 C/350 F and line a standard-size loaf tin with parchment paper, making sure that there is some paper overhang on two sides of the pan (you’ll use it to remove the bread when done). My bread pan is about 9″ x 3″.

Place the flour and baking powder in a small bowl and briefly mix together.

Place the butter in a small saucepan and melt over a low heat. Then remove it from the heat and leave to one side to cool slightly.

Place the egg and sugar in a large bowl or the bowl of your stand mixer. Beat until light and creamy and it almost holds a trail. This will take about 2 minutes. Add in the melted butter and mix until well incorporated. Add in the buttermilk and mix until well incorporated. Add in the vanilla.

Place the dried fruit into the bowl with the flour. Toss to combine, make sure all the fruit is covered, this will stop it from sinking during baking. Add your dry ingredients into your wet and mix until well combined.

Pour into your loaf tin and level off the top as best you can. Place in the oven and bake for 50-60 minutes until golden brown and an inserted skewer comes out clean.

Remove it from the oven and leave it to cool in the tin for 20 minutes before removing bread from the pan and transferring it to a wire rack to cool completely. Bread will keep at room temperature well wrapped in cling film for about 4 days.

Recipe adapted from What Megan’s Making