Found in SL April 2023 issue and here
1/4 cup unsalted butter, melted, plus more for greasing loaf pan
3/4 cup dried cherries
3/4 cup raisins
Boiling water
3 cups all-purpose flour
1 Tbsp. baking powder
2 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground allspice
1/2 tsp. fine sea salt
1 1/2 cups milk (whole milk or dairy-free milk alternative)
1/2 cup packed light brown sugar
1/4 cup cane syrup or pure maple syrup
1 Tbsp. unsulphured molasses
2 tsp. browning sauce (such as Grace Browning, optional)
1 tsp. vanilla extract
1 large egg, at room temperature
Cheese slices (such as American, optional)
Preheat oven to 350°F. Lightly grease a 9- x 5-inch loaf pan with butter; line with parchment paper. Set aside.
Place dried cherries and raisins in a medium bowl. Cover with boiling water, and let soak until softened, about 5 minutes. Drain and rinse fruit; set aside.
Whisk together flour, baking powder, cinnamon, nutmeg, allspice, and salt in a large bowl until combined. Whisk together melted butter, milk, brown sugar, cane syrup, molasses, browning sauce (if desired), and vanilla in a separate large bowl until combined, brown in color, and smooth. Whisk in egg. Add milk mixture to flour mixture, stirring gently until batter is combined. (It should be thick but stirrable with a wooden spoon or spatula.) Fold in reserved cherries and raisins.
Transfer batter to prepared loaf pan, spreading evenly with a spatula. Bake in preheated oven until a wooden pick or knife inserted in middle of bread comes out clean, about 1 hour to 1 hour, 15 minutes.
Remove from oven, and let cool in loaf pan for 10 minutes. Gently remove bread from pan, and let cool completely on a wire rack, about 1 hour, 30 minutes. Slice bread, and serve with cheese, if desired.
3/4 cup dried cherries
3/4 cup raisins
Boiling water
3 cups all-purpose flour
1 Tbsp. baking powder
2 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground allspice
1/2 tsp. fine sea salt
1 1/2 cups milk (whole milk or dairy-free milk alternative)
1/2 cup packed light brown sugar
1/4 cup cane syrup or pure maple syrup
1 Tbsp. unsulphured molasses
2 tsp. browning sauce (such as Grace Browning, optional)
1 tsp. vanilla extract
1 large egg, at room temperature
Cheese slices (such as American, optional)
Preheat oven to 350°F. Lightly grease a 9- x 5-inch loaf pan with butter; line with parchment paper. Set aside.
Place dried cherries and raisins in a medium bowl. Cover with boiling water, and let soak until softened, about 5 minutes. Drain and rinse fruit; set aside.
Whisk together flour, baking powder, cinnamon, nutmeg, allspice, and salt in a large bowl until combined. Whisk together melted butter, milk, brown sugar, cane syrup, molasses, browning sauce (if desired), and vanilla in a separate large bowl until combined, brown in color, and smooth. Whisk in egg. Add milk mixture to flour mixture, stirring gently until batter is combined. (It should be thick but stirrable with a wooden spoon or spatula.) Fold in reserved cherries and raisins.
Transfer batter to prepared loaf pan, spreading evenly with a spatula. Bake in preheated oven until a wooden pick or knife inserted in middle of bread comes out clean, about 1 hour to 1 hour, 15 minutes.
Remove from oven, and let cool in loaf pan for 10 minutes. Gently remove bread from pan, and let cool completely on a wire rack, about 1 hour, 30 minutes. Slice bread, and serve with cheese, if desired.
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