Cherry-Pecan Quick Bread Recipe
Cherry-Pecan Quick Bread Recipe photo by Taste of Home
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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."
TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling
MAKES: 16 servings


  • 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

Nutritional Facts

1 slice: 224 calories, 9g fat (4g saturated fat), 49mg cholesterol, 129mg sodium, 32g carbohydrate (15g sugars, 1g fiber), 4g protein.


  1. 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.
  2. 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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keverwann User ID: 1807985 173715
Reviewed Nov. 21, 2010

"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."

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