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Cherry Pecan Bread


  • 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

Prep Time:

20 minutes

Cook Time:

1 hour



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.


  1. Preheat oven to 350°F.
  2. 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.
  3. Turn batter into a well-greased 2-quart mold or Bundt pan.
  4. Bake 1 hour. Remove from pan and cool on rack.

Nutritional Information

Calories 315, Carbohydrates 41g, Cholesterol 52mg, Fat 15g, Fat Calories 138, Fiber 2g, Protein 5g, Saturated Fat 6g, Sodium 238mg. Daily Values: Calcium 53.09mg 5%, Phos 85.33mg 9%, Copper 0.18mg 9%, Zinc 0.82mg 5%, Panto 0.38mg 4%, Biotin 2.29mcg 763%, Iodine 9.42mcg 6%, Magnesium 20.0mg 5%, Iron 1.46mg 8%, Vitamin B6 3%, Vitamin C 1%, Vitamin B12 2%, Vitamin D 3%, Vit E-a-Toco 2%, Vitamin A 6%. Percent Daily Values are based on a 2,000 calorie diet.