The past two winters have been all about slow, patient baking—but with life getting back in the fast lane, it's time to show quick breads a little love.


Credit: Caitlin Bensel

Recipe Summary

1 hr 30 mins
15 mins

This recipe originally appeared in our Winter/Spring 2022 issue. Get the magazine here.  




Instructions Checklist
  • For the cake, preheat the oven to 350°. Coat an 8½-x-4½-x-2½-inch loaf pan with cooking spray. Line with a piece of parchment paper to fit the bottom and long sides of the pan, leaving a 2-inch overhang. Coat the paper with cooking spray.

  • In a medium bowl, sift the flour, cocoa, baking powder, baking soda, and salt. In a large bowl, using an electric mixer, beat the sugar and butter at medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs, one at a time. Beat in the sour cream and vanilla. On low speed, beat in the dry ingredients until just combined, then beat in the coffee. Fold in the cherries and chocolate chips.

  • Transfer the batter to the prepared loaf pan. Bake until a toothpick inserted in the center of the loaf comes out clean, about 1 hour 5 minutes. Let cool 10 minutes in the pan, then use overhanging parchment paper to lift bread out onto a wire rack. Remove parchment and let bread cool to room temperature, about 2 hours.

  • For the glaze, in a medium bowl, whisk the sugar, cocoa powder, and milk until smooth and just thin enough to pour, adding more milk by the teaspoon if needed. Pour the glaze over the cooled cake. If desired, garnish with a few maraschino cherries.