Pecan Cherry Bread Recipe

4.5 2 3
Pecan Cherry Bread Recipe
Pecan Cherry Bread Recipe photo by Taste of Home
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Pecan Cherry Bread Recipe

Read Reviews
4.5 2 3
Publisher Photo
"My mom made this delicious bread for special occasions," recalls Pat Habiger of Spearville, Kansas. Full of sweet cherries and nuts, the taste and appearance of this golden loaf make it ideal for autumn gatherings.
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 65 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 65 min.

Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 cup chopped pecans
  • 1 jar (10 ounces) maraschino cherries, drained and chopped
  • 1 teaspoon vanilla extract

Directions

In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; add to the creamed mixture alternately with buttermilk. Stir in pecans, cherries and vanilla.
Pour into a greased and floured 8-in. x 4-in. loaf pan. Bake at 350° for 65-75 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.
Originally published as Cherry Pecan Bread in Quick Cooking September/October 2001, p36

Nutritional Facts

1 each: 233 calories, 12g fat (4g saturated fat), 43mg cholesterol, 235mg sodium, 30g carbohydrate (17g sugars, 1g fiber), 4g protein.

  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 cup chopped pecans
  • 1 jar (10 ounces) maraschino cherries, drained and chopped
  • 1 teaspoon vanilla extract
  1. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; add to the creamed mixture alternately with buttermilk. Stir in pecans, cherries and vanilla.
  2. Pour into a greased and floured 8-in. x 4-in. loaf pan. Bake at 350° for 65-75 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.
Originally published as Cherry Pecan Bread in Quick Cooking September/October 2001, p36

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Reviews forPecan Cherry Bread

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dntsforu User ID: 5281723 89925
Reviewed Dec. 20, 2011

"I have been making this bread since the early 80's...for every holiday and just because...i make a powdered sugar glaze to drizzle on top..also great as muffins or bars!!!"

MY REVIEW
pegjanor1 User ID: 3412373 126047
Reviewed Jan. 2, 2011

"I make this every Christmas, but I substitute 1 cup sour cream for the buttermilk. Everyone loves and asks for recipe."

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