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Cherry-Pecan Cocoa Bread

 Cherry-Pecan Cocoa Bread
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
16 ServingsPrep: 10 min. Bake: 3 hours

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 King Arthur Unbleached 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.