CHOCOLATE CHERRY BREAD

CHOCOLATE CHERRY BREAD


MAKES 12 SERVINGS



2/3 cup dried cherries

1 cup sugar

6 tablespoons butter, softened

2 eggs

1/2 cup fat-free sour cream

1 large, very ripe banana, mashed

2 teaspoons vanilla extract

1-1/2 cups flour

1/4 cup plus 2 tablespoons unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup chopped pecans



Soak dried cherries in hot water for 15 minutes. Drain thoroughly and

set aside.



In a large bowl of an electric mixer, beat sugar and butter on high

speed until creamy, about 3 minutes. Reduce speed to medium and add

eggs, one at a time; beat until smooth. Beat in sour cream, banana and

vanilla until well blended, about 1 minute.



In another bowl, mix together flour, cocoa, baking powder, baking soda

and salt. Reduce speed to low and add flour mixture to banana mixture

until just combined. Fold in nuts and reserved cherries.



Pour into a greased 9-by-5-inch loaf pan and bake in a preheated

350-degree oven for 1 hour or until toothpick inserted in the center

comes out clean. Cool in pan 10 minutes. Remove from pan; cool

completely on wire rack.