Cherry-Pecan Quick Bread Recipe

4 1 1
Cherry-Pecan Quick Bread Recipe
Cherry-Pecan Quick Bread Recipe photo by Taste of Home
Publisher Photo

Cherry-Pecan Quick Bread Recipe

Read Reviews
4 1 1
Publisher Photo
"I've made this tender, moist bread for Christmas for the last 20 years. Mini loaves, baked in smaller pans, are great gifts."
Recommended: Banana Bread A to Z
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min. + cooling

Ingredients

  • 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

Directions

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.
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.
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

Nutritional Facts

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

  • 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
  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.
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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCherry-Pecan Quick Bread

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
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."

Loading Image