Chokeberry Bread

2013-09-08 17.35.13


Aronia berries, also known as chokeberries or even choke cherries, grow wild and have a bitter flavor. The CSA delivered about a cup worth, much to my surprise and excitement. I had been hearing about these since moving to the midwest, but had never seen or eaten them. Of course, once I had some, I had to figure out what to do with them. I’m always up for a cooking challenge and this bread was excellent. What you need:

1 cup white whole wheat flour

1 cup unbleached flour

1 cup sugar

2 tsp baking powder

1/2 tsp baking soda

2 TBS butter flavored non-hydrogenated vegetable shortening

2 TBS cold water

The zest from one orange

The juice from the same orange + 1/4 cup fresh orange juice, from an orange

1 cup chopped pecans

1 cup fresh chokeberries, sliced in half

Canola oil spray

Preheat oven to 350 degrees. Spray a bread pan with canola oil. Pour dry ingredients into a bowl and stir to mix and add air. Add shortening and mash with a fork until well mixed. Stir in orange zest. Add water and orange juice and mix well. Stir in pecans and chokeberries. Pour into bread pan and bake for 55 minutes or until a toothpick inserted in the middle comes out clean. Let cool a few minutes before turning over to separate the bread from the pan. Yum!

Tip: If you get whole pecans like I do, place the amount needed in a small paper or plastic bag, seal, and run over the nuts with a rolling pin until the nut size desired is created.


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