Cherry Recipe of the Month | Cherry Pumpkin Bread

Here at Cherry Creek Now, we are saddened by the end of cherry season.  Our favorite, sweet, little fruit doesn’t fare well with wetter fall weather so it is time to say goodbye or is it?  Dried cherries are an ideal substitution for the real thing.  They retain most of the nutritional value of fresh cherries with an extended shelf life, making them an essential part of a cold weather diet.  Most importantly, they are yummy!  So for this month’s Cherry Recipe, we found a fabulous Cherry Pumpkin Bread from


1/4 C. Coconut Oil

1/4 C. Apple Sauce

1 C. Pureed Pumpkin

1 C. Agave Nectar

1/2 C. plus 2 T. Dried Unsweetened Cherries

1/4 C. Pepitas

2 Eggs

1 1/2 C. Flour

1 t. Salt

1/2 C. Milk

1 t. Baking Soda

Get Baking.

Preheat oven to 350. Combine coconut oil, applesauce, pumpkin, agave, milk, and eggs. Mix until combined. Slowly stir in flour, baking soda, and salt. Gently fold in the 1/2 dried cherries. Pour mixture into greased loaf pan. Sprinkle with 2 T. cherries and the 1/4 C. Pepitas. Bake for 45 minutes to one hour, or until golden brown and knife inserted comes out clean. Let cool before slicing {otherwise the bread with fall apart!}. Enjoy!

Thanks to for this amazing recipe!


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