Cherry Pecan Bread
Total TimePrep: 15 min. Bake: 55 min. + cooling
- 1/2 cup butter, softened
- 1 cup sugar
- 2 large Nellie’s Free Range 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
- 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 9x5-in. loaf pan.
- Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts1 each: 244 calories, 12g fat (4g saturated fat), 43mg cholesterol, 271mg sodium, 33g carbohydrate (20g sugars, 1g fiber), 4g protein.
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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