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Cherry-Pecan Cocoa Bread Recipe

Cherry-Pecan Cocoa Bread Recipe photo by Taste of Home

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Full of sweet cherries and nuts, this loaf has a mild cocoa flavor. It would be perfect to serve for breakfast, brunch or a mid-morning snack. Have a tall glass of milk at the ready.—Margaret Beyersdorf, Kissimmee, Florida

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Cherry-Pecan Cocoa Bread Recipe

Prep: 10 min. Bake: 3 hours

Yield: 16 Servings

10 180 190

Ingredients

2/3 cup warm whole milk (70° to 80°)
1/3 cup water (70° to 80°)
5 tablespoons butter, softened
1/3 cup packed brown sugar
1 teaspoon salt
3 cups bread flour
5 tablespoons baking cocoa
2-1/4 teaspoons active dry yeast
1/2 cup chopped pecans
1/2 cup dried cherries

Directions

In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available.
Check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed. Just before the final kneading (your bread machine may audibly signal this), add the pecans and cherries. Bake according to bread machine directions. Yield: 1 loaf (1-1/2 pounds, 16 slices).

Nutritional Facts 1 slice equals 175 calories, 7 g fat (3 g saturated fat), 10 mg cholesterol, 179 mg sodium, 26 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Cherry-Pecan Cocoa Bread in Country Woman August/September 2012, p45

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Cherry-Pecan Cocoa Bread

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(1-1) of 1 reviews

Reviewed on Aug. 24, 2012 by Lucy E.

Because I don't have a bread machine, I had to adjust the recipe for use with my stand mixer. We all enjoyed it very much. One of the famous bakeries in Atlanta bakes a very similar loaf but this is better.