Ingredients

• 175 g - Plain Flour
• 75 g - Butter softened
• 75 g - Crunchy Peanut Butter
• 3 tbsp - Agave syrup
• 2 tsp Baking powder
• 1/4 tsp - Bicarbonate of soda
• 1/2 tsp - Vanilla extract
• 3 Eggs
• Zest of 1 lemon
• Milk a little bit
• 150 g - Cherries stoned fresh or frozen.

How to Make Cherry Tea Bread

• Preheat the oven to 190 degree Celsius.
• Grease a 900 g loaf tin and line with baking paper.
• Cream together both the butter and sugar until fluffy.
• Gradually add the lemon zest, vanilla extract and eggs, mix it together.
• Add the sifted flour, baking powder and bicarbonate of soda.
• Add a small amount of milk, if the mixture is too thick.
• Now fold in the stoned cherries.
• Pour the mixture into the prepared baking tin and bake it for 1 hour 10 minutes or until a skewer inserted comes out clean.
• If you think it's browning too much, cover loosely with a foil while cooking.
• Cool it in the tin for 10 mins and turn it on a wire rack to cool.
• Serve with tea.