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This delicious loaf is perfect for breakfast and/or snacking! The rich batter combines flour, biscuit mix, cream, maple syrup, and more before folding in bites of dried tart cherries and crunchy almonds and topping with an almond-oat mixture. A side of butter mixed with date syrup and a blend of warming spices (which is also used in the loaf) is perfect for lathering onto each warm slice.
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Place an oven rack in the center of the oven, then preheat to 375°F. Roughly chop the cherries. Roughly chop the almonds. In a bowl, combine the flour, biscuit mix, baking powder, half the warming spices (one packet), all but 2 tablespoons of the oats, and a pinch of salt. Whisk to combine.
Working in 30 second increments, melt half the butter in a large bowl in the microwave (or melt in a small pot on the stove, then transfer to a large bowl). Add the cream, crème fraîche, egg, maple syrup, 1 tablespoon of water, and all but 2 teaspoons of the sugar; whisk to thoroughly combine.
Add the dry ingredients to the bowl of wet ingredients; using a spatula, gently mix until only a few white streaks remain. Gently fold in the chopped cherries and half the chopped almonds until just combined.
In a separate bowl, combine the remaining rolled oats, remaining chopped almonds, and remaining sugar. Lightly grease a 9-by-5-inch loaf pan. Transfer the batter to the pan. Evenly top with the oat mixture. Bake 30 to 33 minutes, or until cooked through and a toothpick inserted into the middle comes out clean. Remove from the oven. Let stand at least 5 minutes before serving.
Meanwhile, in a bowl, combine the remaining butter, date syrup, and remaining warming spices. Using a fork, mash until thoroughly combined. Serve the baked loaf with the cinnamon-date butter. Enjoy!
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