Best Pecan Cherry Bread Recipes

PECAN CHERRY BREAD

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.

NICK'S FAVORITE CHERRY PECAN BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 5 inch loaf pan.
• In a large bowl, cream butter or margarine and sugar together. Add eggs, and continue mixing until light and fluffy. Add baking soda, salt, and vanilla; mix thoroughly. Alternately add buttermilk and flour to the creamed mixture, mixing only enough to hold ingredients together. Fold in cherries and nuts, mixing lightly. Turn batter into prepared pan.
• Bake for 50 to 60 minutes, or until bread tests done. Cool completely before slicing.

CHERRY-PECAN-APRICOT BREAD

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

Steps:

• 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.

CHERRY PECAN BREAD

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.

CHERRY-PECAN QUICK BREAD

Steps:

• 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 9x5-in. loaf pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

CHERRY-PECAN COCOA BREAD

Steps:

• In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available., Check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed. Just before the final kneading (your bread machine may audibly signal this), add the pecans and cherries. Bake according to bread machine directions.

CHERRY -PECAN BREAD

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!

KATERI'S CHICKEN SALAD AND CHERRY PECAN BREAD

Steps:

• 1. CHICKEN SALAD Make sure everything is cut into bite size. Mix well and chill for 2hrs. Cut you bread in thin slices and toast the bread lightly, add a small amount Alfalfa of sprouts to your bread and then add your chicken salad and another small amount of Alfalfa sprouts to the top of your salad and then add another slice of bread. Cut in half and lay on a plate This is one of the best sandwich's I have ever had.
• 2. PECAN CHERRY BREAD Dissolve the yeast in 1/2 cup of lukewarm water. Put the remaining water, the honey, both flours, the salt, the rosemary or thyme, and the butter in a mixer fitted with a dough hook. Mix for about 5 minutes. Add the dissolved yeast and continue to knead in the mixer for about 10 minutes, until the dough looks smooth and elastic and comes away from the sides of the bowl and comes together into a ball. Add the pecans and walnuts and continue to knead briefly just until the nuts look fully incorporated. Remove the bowl from the mixer and take out the dough hook, scraping any pieces of dough back into the bowl. Cover the bowl with a clean, damp kitchen towel and leave at warm room temperature until the dough approximately doubles in volume, about 45 minutes. Turn out the dough onto a lightly floured work surface. With clean hands, knead the dough briefly, pushing it down and away, then folding it back on itself and giving it a quarter turn, just until it deflates and any air pockets have been removed. Butter and flour three 9-by-5-inch loaf pans. With a sharp knife, carefully cut the dough into 3 equal pieces and shape each into a cylinder 9 inches long. Place the cylinders in the prepared pans. Put the pans on a tray, cover with a clean, damp kitchen towel, and leave to rise at warm room temperature until the dough as at least doubled in volume, about 1 hour. About 20 minutes before the loaves are done rising, position the oven rack in the middle of the oven and preheat the oven to 375 degrees F. Bake the loaves until they look nicely browned, about 20 minutes. Then, reduce the temperature to 325 degrees F. and continue baking about 25 minutes longer, until the loaves are a deep brown color and a loaf carefully tipped out of its pan sounds hollow when tapped on its bottom. Remove all 3 loaves from the pan and transfer to wire racks to cool. To serve, use a serrated bread knife to cut into slices 1/3 to 1/2 inch thick and toast as desired.

CHERRY PECAN BREAD

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.

CHOCOLATE-CHERRY PECAN BREAD

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

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 BREAD

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.