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Cherry Pecan Bread

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.
  • Total Time
    Prep: 15 min. Bake: 55 min. + cooling
  • Makes
    1 loaf


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 large 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.

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  • maliburita56
    Dec 11, 2018

    My aunt used to make a cherry pecan loaf but it was more of a cakey texture rather than bread. Can anyone tell me if this is more cakey like than bread?

  • banslug001
    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.