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Chocolate Cherry Beer Bread Recipe

(February 6, 2020) — When we heard Lori Rice wrote an entire book about beer bread, we had to talk to her. She’s sharing a recipe with us from her newest cookbook, Beer Bread: Beer-infused Breads, Rolls, Biscuits, Muffins, and More. We baked a loaf of her Salted Dark Chocolate Cherry Fruit Ale Bread with Cherry Choctabulous and our office agrees, this bread is phenomenal.

This sweet dessert bread is as rich and chocolaty as it looks! It uses frozen cherries so you can make it any time of year. Cherry Choctabulous is the ideal beer for this bread, but Chocolate Stout or Double Chocolate Stout would also work perfectly.

Yields 8 to 10 slices

Ingredients:
2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon fine sea salt
⅓ cup cocoa powder
¼ cup cherry juice (from the thawed cherries)
1 cup sugar
8 tablespoons (1 stick) unsalted butter, melted
2 large eggs
6 ounces (3/4 cup) fruit ale or fruit stout
1 cup frozen dark, sweet cherries, thawed and chopped
1 cup semi-sweet chocolate chunks
Flaked sea salt

Preparation

Preheat the oven to 375 degrees Fahrenheit. Grease an 8 ½-by-4 ½-inch loaf pan with butter.

Toss together the flour, baking powder, and sea salt in a medium bowl. Stir together the cocoa powder and cherry juice in a small dish until a thick chocolate paste forms.

Stir together the sugar and butter in a large bowl. Mix in the chocolate paste until smooth and then mix in the eggs.

Add about 1/3 of the beer and stir well, then add in some of the dry ingredients. Continue to alternate with beer and dry ingredients until everything is blended into a batter. Pour half of the batter in pan. Sprinkle with all of the chopped cherries and half of the chocolate chunks.

Pour in the rest of the batter. Top with the remaining chocolate chunks and a sprinkle of flaked sea salt.

Bake for 40 to 45 minutes, until a toothpick inserted into the center comes out clean. Sprinkle with a little more flaked salt as soon as you remove it from the oven. Allow the loaf to cool for 30 minutes until it easily comes out of the pan. Invert to remove it from the pan and slice to serve.

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For more beer infused recipes, check out Lori's book Beer Bread, online and on bookstore shelves now!

Recipe by Lori Rice from Beer Bread: Beer-infused Breads, Rolls, Biscuits, Muffins, and More (Countryman Press, 2020).