Merry Freakin’ Christmas. I am eating one of these bad boys right now and I may soon start getting fat and growing a beard like in The Santa Clause. Well, the getting fat part may actually be true. This is the taste of Christmas to me. I love cherry loaf and I pretty much nailed it with this vegan version.
When I was a kid, during the month of December I would eat a slice of this loaf every morning for breakfast. Make that, three poor childhood eating habits I have confessed on this blog? Around that…
This time around I filled up 8 mini loaf pans for serving size loaves to stick in the holiday treat boxes I’m selling. I’d say they are a winner.
1/2 c. Earth Balance butter substitute, softened
1 1/2 c. sugar
6 oz. (one half of a box) plain soft tofu
2 c. flour
1/2 c. water
2 tsp. almond extract
1 tsp. vanilla extract
2 tsp. baking powder
1 c. red baking cherries, halved
Preheat oven to 350°F. Grease and flour a 5 x 9″ loaf pan or a 9 mini loaf pan.
Puree the soft tofu in a food processor to insure no lumps. Set aside.
Cream together the butter and sugar with an electric mixer on medium speed until fluffy. Beat in tofu until well combined. Add 1 cup flour and, with mixer on low, mix just until just combined. Add water and extracts and do the same.
Add the remaining cup of flour and baking powder. Beat for 1 to 2 minutes at medium speed. Stir in the cherries until they are evenly dispersed.
Spoon the batter into the pan and lightly smooth the top. Place the pan on the center rack of the oven and bake for 40 minutes while keeping on eye on them.
Let them cool and enjoy!
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