Yield: 14 slices

Oatmeal Cherry Quick Bread

Oatmeal Cherry Quick Bread is dairy-free, lactating mom-friendly, loaded with healthy ingredients, and great for breakfast and snacks - no electric mixer required!

Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes

Ingredients

Instructions

  1. Preheat oven to 350 degrees F. Grease a 9x5x3 inch loaf pan with coconut oil and set aside. Using a large bowl, mix flour, coconut sugar, baking powder, ground flaxseed, sea salt, and cinnamon until combined. Using your hands' mix in coconut oil until the mixture is crumbly.
  2. In a small-medium bowl, mix egg, coconut milk, and then add the pitted ripped in half cherries. Add egg mixture to the flour mixture and mix until just combined.
  3. Using a baking spatula, scrape the batter into the loaf pan and spread evenly. Bake for 50 to 55 minutes. To test for doneness, use a wooden toothpick, insert it into the center and if it comes out clean then it's done. Cool in the pan for 10 minutes, then take the loaf out of the pan (be careful, bread may still be hot) and cool on a wire rack completely before slicing. Store in an airtight container for up to 3 days.

Notes

  • If you have a different size quick bread pan other than the one noted in the recipe, make sure to adjust for baking times.
  • If you don't have coconut oil, you can substitute canola oil instead.
  • If you want the bread to be sweeter, perhaps more of dessert bread, you can do up to 1 cup of sugar vs. the 1/2 cup that I specify.
  • Kosher or regular salt can be substituted for sea salt.  I like the more complex taste of sea salt, so that's why I use it but it's really a background flavor in this particular recipe.
  • Make sure to get all the pits out when you pit the cherries.  Pitting them by hand keeps more of the flesh than cutting them (I've tried both methods).  Use your thumbs at the top of the cherry, split them in half, take the pit out and shred the flesh slightly with your fingers.  Messy but worth it.

    • Nutrition Information:

    Yield:

    14

    Serving Size:

    1
    Amount Per Serving: Calories: 224Total Fat: 15gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 13mgSodium: 715mgCarbohydrates: 24gFiber: 5gSugar: 17gProtein: 2g

    Please note that the Calculated Nutrition is an estimate at best.

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