Cherry Chocolate Bread

2 1/4 cups all-purpose flour
1/2 tsp. salt
1/4 tsp. baking soda
5 (1.5-oz.) bars Godiva Dark Chocolate, coarsely chopped
10 tbsp. unsalted butter, softened
1 cup granulated sugar
3 large eggs, at room temp.
2/3 cup sour cream
2 tsp. vanilla extract
1/2 cup dried cherries, coarsely chopped

Preheat oven to 325ºF. Lightly butter 9x5x3-in. loaf pan. Dust pan with flour and tap out excess.
Whisk together flour, salt and baking soda in medium bowl. Set aside.Place chocolate in microwave-safe bowl. Microwave on medium (50% power) 1 minute. Stir. Microwave 1 minute more or until chocolate softens. Stir until smooth. Let cool.
Beat butter at medium speed in mixing bowl for 1 minute or until creamy, using electric mixer. Gradually add sugar and beat until well blended and light, about 2 minutes. Beat in eggs, 1 at a time, scraping down sides of bowl as necessary. Reduce speed to low and add sour cream, mixing until combined (batter will look curdled at this point).
Add melted chocolate and vanilla extract and mix until blended. Add dry ingredients 1/3 at a time, mixing just until blended. Remove bowl from mixer and stir in chopped cherries. Spread batter in prepared pan.
Bake for 70 to 75 minutes or until toothpick inserted into center of bread comes out clean.
Set pan on wire rack and cool for 15 minutes. Remove bread from pan and cool completely.


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