Why You’ll Love This Recipe

I love how this bread combines the decadence of chocolate with the brightness of cherries for a perfect flavor balance. It’s moist, tender, and loaded with chocolate chips that melt into every bite. Whether I bake it for a cozy morning coffee companion or as a homemade gift, it never fails to impress. The best part? It’s easy enough for beginners and doesn’t require a mixer—just a few bowls, a whisk, and a loaf pan.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup milk
1 cup fresh or frozen cherries, pitted and chopped
1/2 cup chocolate chips

Directions

1. I preheat my oven to 350°F (175°C) and grease a 9×5-inch loaf pan, making sure the corners are well coated.

2. In a large mixing bowl, I whisk together the flour, sugar, cocoa powder, baking powder, and salt until evenly combined.

3. In a separate bowl, I mix the vegetable oil, eggs, vanilla extract, and milk until smooth.

4. I gradually pour the wet ingredients into the dry mixture, stirring gently until just combined—overmixing can make the bread dense.

5. I fold in the chopped cherries and chocolate chips, making sure they’re evenly distributed throughout the batter.

6. I pour the batter into the prepared loaf pan, smoothing the top with a spatula.

7. I bake for 55–65 minutes, or until a toothpick inserted into the center comes out mostly clean (a few melted chocolate spots are fine).

8. I let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Servings and Timing

This recipe makes about 10 slices and takes a total of 1 hour and 15 minutes—15 minutes of prep time and about 60 minutes of baking.

Variations

I like to experiment with different add-ins depending on my mood. Sometimes I use dried cherries for a chewier texture or swirl a little cherry jam into the batter for extra fruitiness. When I’m craving more richness, I drizzle a chocolate glaze or dust powdered sugar over the top once it’s cooled. For a nutty twist, I add chopped almonds or pecans to the batter. You can even make it a double chocolate version by replacing 2 tablespoons of flour with cocoa powder.

Storage/Reheating

I store the cooled loaf tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate it for up to a week or freeze it for up to 2 months. When I freeze it, I like to slice it first and wrap each piece individually, so I can grab one whenever I crave a quick chocolatey snack. To reheat, I warm slices in the microwave for about 10–15 seconds or toast them lightly for that just-baked feel.

FAQs

Can I use canned cherries?

Yes, I drain them well and pat them dry before adding so they don’t make the batter too wet.

Can I make this with whole wheat flour?

I sometimes substitute half the all-purpose flour with whole wheat flour for extra fiber and a slightly heartier flavor.

Do frozen cherries need to be thawed first?

No, I add them straight from the freezer to prevent extra moisture from thinning the batter.

How do I know when it’s fully baked?

I check with a toothpick—if it comes out mostly clean (a bit of melted chocolate is fine), it’s ready.

Can I make this dairy-free?

Yes, I use almond milk or oat milk instead of regular milk and dairy-free chocolate chips.

What’s the best way to get a smooth top?

I smooth the batter evenly before baking and tap the pan lightly on the counter to release air bubbles.

Can I turn this into muffins?

Absolutely! I bake them at 350°F for about 20–25 minutes or until a toothpick comes out clean.

Can I add a glaze on top?

Yes, I often drizzle melted chocolate or a simple powdered sugar glaze once the bread has cooled.

What’s the texture like?

It’s soft, moist, and slightly dense, similar to a rich chocolate loaf cake with juicy cherry bursts.

Can I make it less sweet?

I reduce the sugar to ¾ cup and find it still perfectly balanced thanks to the cherries and chocolate.

Conclusion

I love how this Cherry Chocolate Delight Bread brings together the luxurious richness of chocolate and the bright tartness of cherries in one irresistible loaf. The aroma alone is enough to make the whole kitchen feel warm and inviting. Whether served with coffee in the morning, as an afternoon snack, or as a dessert centerpiece, this bread delivers comfort and indulgence in every slice.