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Cherry-Pecan Quick Bread Recipe

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"I've made this tender, moist bread for Christmas for the last 20 years. Mini loaves, baked in smaller pans, are great gifts."

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Cherry-Pecan Quick Bread Recipe

Prep: 15 min. Bake: 45 min. + cooling

Yield: 16 Servings

15 45 60

Ingredients

2-1/2 cups all-purpose flour
3/4 cup sugar
3 teaspoons baking powder
3/4 teaspoon ground nutmeg
2 eggs
1-1/4 cups eggnog
6 tablespoons butter, melted
1 teaspoon vanilla extract
1/2 cup chopped pecans
1/2 cup chopped red candied cherries

Directions

In a large bowl, combine the flour, sugar, baking powder and nutmeg. In a small bowl, beat the eggs, eggnog, butter and vanilla. Stir into dry ingredients just until moistened. Fold in pecans and cherries.
Transfer to a greased 9-in. x 5-in. loaf pan. Bake at 350° for 45-50 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 (16 slices).

Editor's Note: This recipe was tested with commercially prepared eggnog.

Originally published as Cherry-Pecan Quick Bread in Taste of Home December/January 2008, p21

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Reviews for Cherry-Pecan Quick Bread (1)

Cherry-Pecan Quick Bread

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Reviewed on Nov. 21, 2010 by keverwann

We used dried cranberries in place of the candied cherries and made it in a 5x2 and a 8x4 loaf pans. The eggnog flavor is faint, but the bread is well-flavored and moist.