Chocolate Cherry Christmas Bread

Chocolate Cherry Christmas Bread

Agave In The Raw | Prep Time: 60 | Cook Time: 15 | Makes 16 servings


1/4 cup butter, softened
1/4 cup vegetable oil
3/4 cup Agave In The Raw
2 eggs
1/2 tsp almond extract
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup finely chopped maraschino cherries, drained well at patted dry
1/2 cup miniature semisweet chocolate chips


Heat oven to 325°F. Grease 9x5-inch loaf pan; line bottom with small piece of waxed paper, or grease 3 5x3-inch loaf pans. In large bowl, beat butter and oil with electric mixer on medium speed until creamy. Beat in Agave In The Raw until mixed, scraping sides of bowl if necessary. Beat in eggs and almond extract. On low speed, mix in flour, baking powder, baking soda and salt only until mixed. By hand, stir in cherries and chocolate chips. Spread in pan(s). Bake large loaf 55 to 65 minutes or until deep golden brown and top is completely set when tapped with finger. Or spread evenly into small pans. Bake 25 to 30 minutes or until deep golden brown and tops are set when tapped with finger. Cool in pan(s) 10 minutes. Remove from pan(s); remove waxed paper. Cool completely on cooling rack. For easiest cutting, wrap cooled bread in plastic wrap and let stand at room temperature overnight.

Tip: Breads made with Agave In The Raw develop a deeper golden brown color than breads made with sugar. Tap the top of the loaf to be sure it is set before removing it from the oven.

Agave In The Raw/ Prep Time: 15 minutes/ Bake Time: 60 minutes for large loaf; 35 minutes for small loaves/ Makes 1 large loaf or 3 small loaves, 16 servings

Nutrition Information

Cal 210
Fat 9g
Sat Fat  3.5g
Trans Fat 0g
Sodium 110mg
Carbohydrates 32g
Dietary Fiber 1g
Sugars 18g
Protein  3g

Serving Size: 1 slice

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