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Cherry Nut Bread

 Cherry Nut Bread
Chopped pecans and maraschino cherries perk up this pound cake-like bread. The pretty slices are rich and moist with a crisp golden crust. This is my husband's favorite bread. -Melissa Gentner, Tecumseh, Michigan
64 ServingsPrep: 25 min. Bake: 50 min. + cooling


  • 2 cups butter, softened
  • 3 cups sugar
  • 5 eggs, separated
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 2 jars (10 ounces each) maraschino cherries, drained and chopped
  • 1 cup chopped pecans


  • In a large bowl, cream butter and sugar until light and fluffy. Beat
  • in egg yolks and vanilla. Combine the flour, baking soda, baking
  • powder and salt; add to the creamed mixture alternately with
  • buttermilk just until blended (batter will be thick).
  • In a small bowl, beat egg whites until stiff peaks form. Fold into
  • batter. Fold in cherries and pecans.
  • Transfer to four greased and floured 8-in. x 4-in. loaf pans. Bake at
  • 350° for 50-55 minutes or until a toothpick inserted near the
  • center comes out clean and loaves are golden brown. Cool for 10
  • minutes before removing from pans to wire racks. Yield: 4 loaves (16

2 of 2

Cherry Nut Bread (continued)

Directions (continued)

  • slices each).
Nutritional Facts: 1 serving (1 slice) equals 148 calories, 8 g fat (4 g saturated fat), 32 mg cholesterol, 108 mg sodium, 19 g carbohydrate, trace fiber, 2 g protein.