1 1/3 C all purpose flour
2 tsp baking powder
1/3 C sugar
2 T Dari-Free powder (if using water as the main liquid)
1/2 C cocoa
3/4 C water or milk or soy milk
1/4 C vegetable oil
1 beaten egg
1 C chopped fresh cherries
Preheat oven to 400F (375 if using a glass pan). Grease a standard loaf pan (mine is the glass kind, on the smallish side, more like 4x8.5 than 5x9, and this worked perfectly).
In a bowl, mix together the dry ingredients. Stir in the liquid ingredients, just well enough to be stirred together. Mix in the cherries gently. Next time I might even add 1 C of chocolate chips, especially the miniature ones, but I didn't this time and the bread did come out rich and moist without them.
Using a spatula, pour the mixture into the loaf pan, and bake for about one hour. Cool in the pan at least half an hour, then remove to cool on a rack once it's cool enough to come out of the pan easily. I think these breads are best left overnight and then eaten the next day, but otherwise just go ahead and start slicing it once it's fully cooled. These types of quick breads freeze very well too.
You can use this same recipe and make muffins; just divide the mixture into 12 standard muffin rounds and bake for 18-20 minutes.