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Cherry Pecan Bread
Ingredients
- 1 cup chopped pecans
- 1 - 10 ounce jar maraschino cherries, drained and chopped
- 3/4 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 2 cups sifted flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
Homemade fruitbreads add a festive and delicious touch to your breakfast table. Use a lovely decorative mold to take things up another notch.
Why Try? This recipe offers you a sweet way to dress up breakfast—or serve it as luscious yet not-so-decadent dessert.
Foodie Byte: • We topped this Cherry-Pecan Bread with a dusting of powdered sugar. To make it more of a dessert, you could drizzle on a vanilla icing, perhaps with a little lemon or orange zest. • Instead of pecans, you could easily substitute other nuts such as walnuts, almonds or other favorites you may prefer. • The use of the mold really does add visual appeal. Just be sure to grease the mold well with oil or baking spray so the bread won’t stick.
Preparation
- Preheat oven to 350°F.
- Cream sugar, butter and eggs until light and fluffy. In a separate bowl, sift together flour, baking soda and salt, stir into creamed mixture. Add buttermilk, mix well. Stir in nuts, cherries and vanilla.
- Turn batter into a well-greased 2-quart mold or Bundt pan.
- Bake 1 hour. Remove from pan and cool on rack.