Ingredients

• 1 1/2 cups frozen cherries, thawed and chopped
• 2 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup plain yogurt
• 1/4 cup Cheribundi Tru cherry juice
• 1/2 cup butter, softened
• 1/2 cup packed dark brown sugar
• 2 large eggs
• 1 teaspoon grated lemon peel
• 1 teaspoon vanilla extract
• 1 cup chopped toasted pecans

Method of preparation

Preheat oven to 350°F. Grease and flour a 9×5 loaf pan.

Blend dry ingredients together and set aside. In a small bowl, whisk together yogurt, cherry juice, lemon peel and vanilla extract. In a large bowl beat together butter and brown sugar with an electric mixer until fluffy. Beat in eggs, one at a time, lemon peel and vanilla extract. Mix in flour mixture alternately with yogurt mixture. Stir in cherries and pecans. Transfer batter to prepared loaf pan.

Bake bread until tester inserted into center comes out clean and top is brown, about 55 minutes. Transfer pan to rack. Cool 15 minutes. Remove bread from pan and cool on rack. (Can be made ahead. Wrap tightly and store at room temperature 1 day or freeze up to 2 weeks.)