Best Cherry Pecan Quick Bread Recipes

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CHERRY NUT BREAD



Cherry Nut Bread image

Chopped pecans and maraschino cherries perk up this pound cake-like bread. The pretty slices are rich and moist with a crisp golden crust. This is my husband's favorite bread. -Melissa Gentner, Tecumseh, Michigan

Provided by Taste of Home

Time 1h15m

Yield 4 loaves (16 slices each).

Number Of Ingredients 11

2 cups butter, softened
3 cups sugar
5 eggs, separated
1 teaspoon vanilla extract
5 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
2 jars (10 ounces each) maraschino cherries, drained and chopped
1 cup chopped pecans

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla. Combine the flour, baking soda, baking powder and salt; add to the creamed mixture alternately with buttermilk just until blended (batter will be thick). , In a small bowl, beat egg whites until stiff peaks form. Fold into batter. Fold in cherries and pecans., Transfer to four greased and floured 8x4-in. loaf pans. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean and loaves are golden brown. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 148 calories, Fat 8g fat (4g saturated fat), Cholesterol 32mg cholesterol, Sodium 108mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 0 fiber), Protein 2g protein.

CHERRY PECAN BREAD



Cherry Pecan Bread image

Make and share this Cherry Pecan Bread recipe from Food.com.

Provided by Theresa Thunderbird

Categories     Breads

Time 1h15m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 10

2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
1/2 cup butter or 1/2 cup margarine
2 eggs
1 teaspoon vanilla
1 cup buttermilk
1 cup chopped pecans
1 cup chopped maraschino cherry, drained

Steps:

  • Stir together first 3 ingredients.
  • In large mixing bowl, cream together butter, sugar, eggs and vanilla until fluffy.
  • Alternately add dry ingredients and buttermilk to creamed mixture.
  • Beat just til blended after each addition.
  • Fold in pecans and cherries.
  • Turn batter into greased loaf pans.
  • Stud with pecan halves and halved cherries, if desired.
  • Bake for 55-60 minutes at 350 degrees.
  • Cool in pan 10 minutes.
  • Remove from pan;cool on wire rack.

Nutrition Facts : Calories 414.3, Fat 23.1, SaturatedFat 8.7, Cholesterol 84.6, Sodium 434.7, Carbohydrate 46.1, Fiber 2.1, Sugar 21, Protein 7.2

PECAN CHERRY BREAD



Pecan Cherry Bread image

"My mom made this delicious bread for special occasions," recalls Pat Habiger of Spearville, Kansas. Full of sweet cherries and nuts, the taste and appearance of this golden loaf make it ideal for autumn gatherings.

Provided by Taste of Home

Time 1h20m

Yield 1 loaf.

Number Of Ingredients 10

1/2 cup butter, softened
3/4 cup sugar
2 large eggs, room temperature
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 cup chopped pecans
1 jar (10 ounces) maraschino cherries, drained and chopped
1 teaspoon vanilla extract

Steps:

  • In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; add to the creamed mixture alternately with buttermilk. Stir in pecans, cherries and vanilla. , Pour into a greased and floured 8x4-in. loaf pan. Bake at 350° for 65-75 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 Facts : Calories 233 calories, Fat 12g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 235mg sodium, Carbohydrate 30g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.

CHOCOLATE-CHERRY PECAN BREAD



Chocolate-Cherry Pecan Bread image

Here's something special! Based on the method outlined in The New York Times last November, this bread requires very little effort. But you do have to plan ahead-start it the night before, then bake the next day, or start early in the morning for bread in the evening. This recipe was developed using a bread crock, but any appropriately sized heavy, oven-safe, covered pot should work. This recipe comes from the King Arthur site. Times given do not allow for the long rising time.

Provided by Annacia

Categories     Yeast Breads

Time 1h

Yield 16 serving(s)

Number Of Ingredients 10

3 cups unbleached all-purpose flour
1/2 cup rye flour, any type
1/2 cup traditional whole wheat flour
1/2 cup light brown sugar
2 1/2 teaspoons salt
1/4 teaspoon instant yeast
1 3/4 cups cool water
3/4 cup chopped dried cherries
1/2 cup chocolate chips
1 1/2 cups diced pecans, toasted

Steps:

  • Mix flours, sugar, salt, yeast, and water in a large bowl.
  • Add cherries, chocolate chips, and pecans. Stir well to make a very soft dough, and cover the bowl with plastic wrap.
  • Let rest at room temperature overnight, or for at least 12 hours; the dough will be bubbly and puffy.
  • Turn the dough out onto a lightly floured surface, and fold it onto itself a few times.
  • Let it rest 15 minutes, then form it into a ball.
  • Place it in a lightly greased bowl, smooth side down. Cover and let rise at room temperature about 2 hours, until a slight indentation remains when poked with a finger.
  • During the last 30 minutes of rising, preheat the oven to 450°F and place a bread crock (or a heavy, 4- to 4 1/2-quart oven-safe pot) in the oven while it heats.
  • When the dough is risen, remove the crock from the oven, and turn the dough out of the bowl and into the crock; the smooth side will be facing up.
  • Shake the crock gently to settle the dough, then cover with the lid and return to the oven.
  • Bake the bread for 20 minutes, then remove the lid and continue to bake another 30 to 40 minutes, until the bread is deep brown in color and an instant-read thermometer inserted into the center registers about 205°F.
  • Remove the crock from the oven, turn the bread onto a rack, and cool before slicing. Yield: 1 loaf.

CHERRY PECAN BREAD



Cherry Pecan Bread image

This makes a great morning bread, hot out of the oven to go with your coffee or tea and makes the house smell so good when you are baking it. This is one of my mom's best sweet breads.

Provided by Pat Duran

Categories     Fruit Breakfast

Time 1h5m

Number Of Ingredients 10

3/4 c granulated sugar
1/2 c oleo (margarine)
2 large eggs
2 c all purpose flour
1 tsp baking soda
1/2 tsp salt
1 c chopped pecans
1 tsp vanilla
1 c dairy buttermilk
10 oz jar maraschino cherries, drained and chopped

Steps:

  • 1. Heat oven to 350^. Spray or grease a 9X5-inch loaf baking pan;set aside. Cream sugar, oleo, vanilla and eggs until light and fluffy. Sift dry ingredients and add to creamed mixture alternately with buttermilk. Beat until smooth. Stir in cherries and nuts. Pour into prepared pan and bake 55-60 minutes. Glaze with Powdered sugar combined with milk or cherry juice, if desired.

DOUBLE CHERRY QUICK BREAD



Double Cherry Quick Bread image

This is a doubly delightful cherry quick bread that is sure to delight! It uses canned cherry pie filling and the added bonus of orchard fresh sour cherries. Very moist, dense and delicious, this makes both wonderful loaf size breads and fantastic muffins. There is no need to frost, glaze or adorn this bread in any other manner...it's THAT good! Please note: you will NOT get the same results if you substitute oil for butter or applesauce for butter/oil. Your baking times will increase and the cherry flavour will be diminished. Also, cinnamon's are different. I use a Vietnamese cinnamon which is a much softer, less harsh cinnamon. Also, times are NOT for a large loaf pan. The baking time can exceed one hour if you choose to bake in a larger pan. This recipe is for small loaves or large muffins. Baking time will vary with muffin or loaf pan size!

Provided by The_Swedish_Chef

Categories     < 60 Mins

Time 1h

Yield 12 muffins

Number Of Ingredients 10

1 cup unsalted butter (melted and slightly cooled, totaling 1 liquid cup)
3 eggs, lightly beaten
1 teaspoon almond extract
3 cups all-purpose flour
1 1/2 cups sugar (if you want a sweeter bread, increase sugar by 1/2 cup, totaling 2 cups of granulated sugar)
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon (I use Vietnamese Cinnamon, which is a rich, less harsh variety)
1 (20 ounce) can cherry pie filling
1 1/2 cups sour cherries, any juice drained away (this is for the TOTAL finished amount of cherries that are pitted and stemmed. Prep time does NOT in)

Steps:

  • NOTE: This makes a very, very dense batter. Do NOT make this with a hand mixer; mix it by hand so your motor does not burnt out!
  • Also, the baked top of the loaves or muffins is very dark! It can "read" as being done but don't be fooled! Test doneness by inserting a wooden toothpick into the center of the muffin or loaf before removing from oven, and if it's clean of batter when removed, your bread/muffin is baked.
  • Preheat oven to 350 degrees.
  • Grease giant muffin tins or small loaf pans (6" x 3"). Set aside.
  • In a small bowl, blend together the beaten eggs, almond extract and melted (but cooled) butter. Set aside.
  • In a large 4 quart capacity bowl, sift the flour, sugar, baking soda, salt and cinnamon to make sure it's thoroughly combined. Create a "well" in the center of the dry ingredients to add the egg mixture.
  • With a sturdy wooden spoon handy, add egg mixture to well in dry ingredients and fold the dry and wet ingredients together until well incorporated. Batter is very, very stiff at this stage and puts up a fight!
  • Add the canned cherry pie mix and fresh sour cherries to the batter. Put your back into it and fold the cherries into the batter until it is uniformly pink in colour. Congratulations! You're almost done!
  • I use a plastic one cup measuring cup to scoop the batter out and push it into the greased loaf or muffin tins with my finger. DO NOT EXCEED THE 1/2 FULL MARK OR THEY WILL OVERFLOW in the oven!
  • Bake at 350 degrees until toothpick inserted in center comes out clean. For large muffins the time is 30 minutes. For 6" x 3" loaves, it's 40 minutes. For large loaves, it can be from 60 to 80 minutes and you risk burning the top! (I'm just saying).
  • Remove from oven when done and cool baked goods in pan on wire cooling racks for 10 minutes. If well greased, cherry bread will flip right out of the pans! These breads/muffins really retain their heat so don't attempt to eat straight away, as tempting as it seems. Allow to cool an additional 30 minutes before enjoying this cherry quick bread. :)
  • Yield from this recipe: 6 large muffins and 3 small loaf pans. This strange "yield" is because I didn't have enough loaf or muffin pans to make only one type of cherry bread or muffin. LOL.

CHERRY PECAN BREAD



Cherry Pecan Bread image

This pretty bread originally came from the Taste of Home's Holiday Recipe Card Collection cookbook from 2003. I have since tweaked it a bit.

Provided by Sharon Colyer

Categories     Other Desserts

Time 2h45m

Number Of Ingredients 10

1/2 c butter, softened
3/4 c sugar
2 large eggs
2 c all-purpose or unbleached all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 c buttermilk
3/4 c chopped pecans (i like buying already unshelled nuts from the store, to save time.)
1 jar(s) (10 oz) maraschino cherries, drained and chopped (reserve juice for another use, if desired)
1 tsp vanilla extract

Steps:

  • 1. Preheat oven to 350°F. Grease and flour an 8 x 4 x 2 inch loaf pan.
  • 2. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition.
  • 3. Combine the next 3 items; add to the creamed mixture, alternately with buttermilk. Stir in pecans, cherries, and vanilla extract.
  • 4. Pour into prepared pan. Bake for 65-75 minutes, or until a toothpick inserted in center comes out clean. Cool 10 minutes in pan, before removing from pan, to a wire rack. Makes 10-12 servings.

CHERRY-PECAN-APRICOT BREAD



Cherry-Pecan-Apricot Bread image

A quick bread with cherries that's almost cake-like. Really delicious. Cooking time includes cooling time, too.

Provided by echo echo

Categories     Quick Breads

Time 1h50m

Yield 12 serving(s)

Number Of Ingredients 13

1/4 cup butter, softened
1 1/4 cups sugar
1 egg, beaten
2 cups sifted all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon coriander
1 cup mashed drained canned apricots
2 tablespoons sour cream
1/2 teaspoon almond extract
1/2 cup chopped pecans
1/2 cup halved maraschino cherry

Steps:

  • Preheat the oven to 350°.
  • Grease a 9 X 5-inch loaf pan, line the bottom with wax paper and grease the paper.
  • Beat the butter with sugar until fluffy; blend in the egg.
  • Sift the flour, baking powder, baking soda and salt together.
  • Combine the apricots, sourcream and almond extract.
  • Stir the flour mixture into the sugar mixture alternately with apricot mixture.
  • Fold in the nuts and cherries.
  • Turn into the loaf pan and bake 50 minutes or until crust springs back when lightly poked with fingertip.
  • Cool in pan on wire rack 10 minutes, turn out and cool completely.

CHERRY PECAN BREAD



Cherry Pecan Bread image

Make and share this Cherry Pecan Bread recipe from Food.com.

Provided by LizCl

Categories     Quick Breads

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 12

2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, softened
1/2 cup sugar
2 eggs
1/2 cup applesauce
1 teaspoon vanilla
1/4 teaspoon almond extract
1 cup milk or 1 cup buttermilk
1/2 cup dried cherries
1/2 cup chopped pecans

Steps:

  • Combine dry ingredients. Set aside.
  • In a large bowl, cream butter and sugar. Add eggs and mix for an additional minute. Add the applesauce, vanilla and almond extract.
  • Alternately add flour mixture and milk until ingredients are just moistened. Stir in cherries and nuts.
  • Pour batter into a greased and floured 9 X5 inch loaf pan.
  • Bake at 350 degrees for 60-70 minutes or until done.
  • Cool.

Nutrition Facts : Calories 217.4, Fat 8.9, SaturatedFat 3.5, Cholesterol 48.3, Sodium 254.1, Carbohydrate 30, Fiber 1.2, Sugar 8.7, Protein 4.6

CHERRY -PECAN BREAD



Cherry -Pecan Bread image

This is a bread that I make at Christmaas for my family and to give as gifts.Its a change of pace from Banana Nut Bread

Provided by Judy Richardson Butz

Categories     Other Breakfast

Time 1h20m

Number Of Ingredients 14

1/2 c butter or margarine
3/4 c sugar
2 large eggs
1 tsp vanilla
2 c all purpose flour
1 tsp baking soda
1/2 tsp salt
1 c buttermilk
1 c chopped pecans or walnuts
1 jar(s) 10 oz. maraaschino cherries ,chopped
1 c powdered sugar
1/4 tsp vanila
2 Tbsp milk
1/2 c reserved cherry juice

Steps:

  • 1. In large mixing bowl cream butter,eggs,sugar,and vanilla until fluffly.
  • 2. In another medium bowl mix together flour,baking soda and salt. Add this flour mixture to the creamed mixture alternately with the buttermilk and cherry juice.Beat just until after each addition.Fold in nuts and cherries.
  • 3. Pour batter into greased 9x5x3 inch loaf pans. Bake at 350*oven for 55 to 60 minutes depending on your oven.Remove from pan and cool on wire rack..
  • 4. Glaze for Bread Combine powdered sugar and vanilla and 2 teaspoons cherry juice and enough milk to make a drizzlling consistency. Drizzle over cooled bread . Make one large loaf or 2 medium loafs or 3 small loafs. Enjoy!

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