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Cherry Pecan Bread Recipe

I've used this recipe for nearly 30 years, and it's always a success," declares Mary Weeks. "Not only is it easy to prepare, but it freezes well, so I usually have an extra loaf on hand," writes the Central, South Carolina baker.

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Cherry Pecan Bread Recipe

Prep: 15 min. Bake: 55 min. + cooling

Yield: 16 Servings

15 55 70

Ingredients

1/2 cup butter, softened
1 cup sugar
2 eggs
1 cup buttermilk
2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 jar (10 ounces) maraschino cherries, drained and chopped
1 cup chopped pecans

Directions

In a bowl, cream butter and sugar. Add eggs and buttermilk. Combine the flour, baking soda and salt; add to creamed mixture just until blended. Fold in the cherries and pecans. Transfer to a greased 9-in. x 5-in. loaf pan.
Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf.

Nutritional Facts 1 serving (1 each) equals 244 calories, 12 g fat (4 g saturated fat), 43 mg cholesterol, 271 mg sodium, 33 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Cherry Pecan Bread in Quick Cooking May/June 2001, p59

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Reviews for Cherry Pecan Bread

Cherry Pecan Bread

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(1-1) of 1 reviews

Reviewed on Dec. 16, 2010 by banslug001

Awesome bread, and a bit different with the combo of cherries and pecans. Be careful not to OVERbake this, as it will kind of dry out; I found that it was perfectly baked at the lower baking time. Also, I've made this using soured milk when I didn't have buttermilk on hand and it worked just fine. Definitely a keeper.