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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.
TOTAL TIME: Prep: 15 min. Bake: 55 min. + cooling YIELD:16 servings


  • 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


  • 1. 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.
  • 2. 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.

Reviews for Cherry Pecan Bread

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Reviewed Dec. 16, 2010

"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."

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