Cherry Pecan Bread Recipe

5 1 1
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Cherry Pecan Bread Recipe

Read Reviews
5 1 1
Publisher Photo
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.
Recommended: Banana Bread A to Z
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 55 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 55 min. + cooling

Ingredients

  • 1/2 cup butter or margarine, 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

Directions

In a mixing 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.
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.
Originally published as Cherry Pecan Bread in Quick Cooking May/June 2001, p59

Nutritional Facts

1 each: 244 calories, 12g fat (4g saturated fat), 43mg cholesterol, 271mg sodium, 33g carbohydrate (20g sugars, 1g fiber), 4g protein.

  • 1/2 cup butter or margarine, 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 mixing 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.
Originally published as Cherry Pecan Bread in Quick Cooking May/June 2001, p59

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MY REVIEW
banslug001 User ID: 1930367 36278
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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