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Cherry Chocolate Delight Bread

A rich, moist chocolate loaf cake with a gooey cherry pie filling center, topped with a thick, sweet pink glaze and chocolate chips. A decadent dessert bread.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 2 hours
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Bread, Brunch, Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Bread
  • 1.5 cups all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup sour cream
  • 1 tsp vanilla extract
  • 1 (21 oz) can cherry pie filling this provides the gooey, viscous center
Thick Pink Glaze
  • 1.5 cups powdered sugar
  • 2-3 tbsp milk or reserved cherry juice add very sparingly
  • 0.5 tsp almond extract or vanilla extract
  • mini chocolate chips for topping

Equipment

  • 9x5 inch loaf pan
  • Parchment paper
  • Stand mixer or hand mixer
  • Wire rack
  • Mixing bowls

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line with parchment paper.
  2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
  3. In a large bowl, cream softened butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then beat in sour cream and vanilla.
  4. On low speed, add the dry mixture to the wet mixture until just combined. Do not overmix.
  5. Spread half of the thick batter into the bottom of the loaf pan.
  6. Spoon the thick, viscous cherry pie filling over the batter, spreading into an even layer.
  7. Spoon the remaining batter over the cherry filling and spread gently to cover.
  8. Bake for 55-65 minutes, or until a skewer inserted into the *cake* part comes out clean.
  9. Cool in pan for 20 minutes, then transfer to a wire rack to cool completely (at least 2 hours).
  10. For the glaze: Whisk powdered sugar and 2 tbsp milk. Add more milk 1/2 tsp at a time until you have a very thick, heavy, viscous, and gooey glaze. Stir in extract.
  11. Spread the thick glaze over the cooled loaf and immediately top with mini chocolate chips. Let set before slicing.

Notes

Ensure the loaf is completely cool before glazing, otherwise the glaze will melt. The cherry filling center will remain moist and gooey. Add liquid to the glaze very slowly to maintain a thick, viscous consistency.