Chocolate Cherry Bread

Makes 2 loaf

1 1/2 cups dried cherries, well-chopped
1 1/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder (Dutch-process or natural)
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
10 tablespoons butter (salted or unsalted), at room temperature
2 cups sugar
2 large eggs, at room temperature
1 egg yolk
1 teaspoon vanilla extract
2/3 cup buttermilk or plain yogurt (regular or low-fat)
1 cup walnuts, pecans, or almonds, toasted and finely-chopped
3/4 cup chocolate chips

To bake the cakes, grease two 9-inch loaf pans and line the bottoms with parchment paper or dust with cocoa powder. Preheat the oven to 350F

Sift together the flour, cocoa, salt, baking soda, and baking powder. Set aside.

In the bowl of a standing electric mixer, or by hand, beat the butter and sugar until very light and fluffy. Stir together the eggs and yolk with the vanilla, then dribble them in while beating.

Mix in one-third of the flour/cocoa mixture, then half of the yogurt or buttermilk. Then mix in another third of the dry ingredients, then the rest of the yogurt. Finally add the remaining dry ingredients, and gently stir in the nuts, chocolate chips and cherries.

Divide and smooth the batter into the two prepared loaf pans and bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Let stand on the countertop for about 15 minutes.