Double Cherry-Cornmeal Tea Bread

• 3 tablespoon(s) dried cherries
• 1.333 cup(s) whole-grain pastry flour
• .666 cup(s) yellow cornmeal
• 1 teaspoon(s) baking powder
• .5 teaspoon(s) baking soda
• .25 teaspoon(s) salt
• .666 cup(s) sugar
• .333 cup(s) plain low-fat yogurt
• .25 cup(s) unsweetened applesauce
• 2 tablespoon(s) unsalted butter, melted
• 1 tablespoon(s) grated orange or lemon zest
• 1 cup(s) fresh (or frozen) cherries, pitted and quartered

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Directions

1. Preheat oven to 350 degrees F. Coat a 4 1/2" x 8 1/2" loaf pan with cooking spray.
2. In small bowl, combine the dried cherries with enough hot water to cover. Let stand for 10 minutes, or until softened.
3. In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt until blended. In another medium bowl, whisk together the sugar, yogurt, applesauce, butter, egg, and citrus zest until well blended.
4. Drain the dried cherries well and coarsely chop. Stir into the yogurt mixture along with the fresh (or frozen) cherries. Mix in the flour mixture in 2 additions, stirring just until combined. Scrape the batter into the prepared pan.
5. Bake for 55 minutes, or until a wooden toothpick inserted in the center comes out clean. Cool in the pan on a rack for 10 minutes. Turn onto the rack and cool completely.

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