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.
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.
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