This chocolate cherry porter bread is a rich, satisfying dessert infused with the richness of chocolate and porter and bursting with ripe summer cherries.
This is the last post in my impromptu porter infused recipe series. In other words, the last bottle of my six pack went into this. I don’t think I gave you guys a whole six packs’ worth of recipes, because one or two of them required some reengenerring after my first attempt. I was initially going to put red wine into this bread, thinking how well it worked out for my red wine cranberry nut bread, but then I realized I had a bottle of porter left and thought that might go even better with the chocolate and cherries.
I call this a “bread” but it’s a dessert. I’m sure a lot of you figured that, but I had to explain this to my dad, who is an incredibly finicky eater and decidedly does not like anything sweet labeled “bread.” Banana bread, zucchini bread, pumpkin bread…they’re all not for him. This is really a cake in a loaf pan though. I served it to my family as dessert after an evening picnic, and my boyfriend took the leftovers to work. Everyone loved it and nobody made a sandwich out of it.
- 2 cups flour
- ¾ cup sugar
- ½ cup cocoa powder
- 2 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 12 oz. bottle porter
- ¼ cup vegan margarine, melted
- 1 tsp. vanilla
- 2 cups fresh cherries, pitted and coarsely chopped
- ½ cup vegan chocolate chips
- ½ tbsp. vegan margarine
- Preheat oven to 350.
- Grease or spray a 9 x 5 loaf pan with cooking spray.
- Combine flour, sugar, cocoa, baking powder, baking soda and salt.
- Add porter, margarine and vanilla. Stir just until blended.
- Fold in cherries.
- Pour into loaf pan.
- Bake 1 hour, or until toothpick inserted into center comes out clean.
- Melt chocolate chips on stovetop or by microwaving in 30 second increments.
- Add margarine and stir until melted and blended.
- Allow loaf to cool and then remove from pan.
- Drizzle with glaze.