Cherry Pecan Bread
Filled with chopped pecans and maraschino cherries, this delightful sweet bread recipe is a must. Topped with a cherry glaze for an extra burst of flavor, break off a slice tonight. Courtesy of Amanda from Amanda's Cookin', Cherry Pecan Bread will become one of your favorites.
Ingredients
- 3/4 cup sugar
- 1/2 cup unsalted butter, softened
- 2 eggs
- 2 cup sifted flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1 cup chopped pecans
- 1 (10-ounces) jar maraschino cherries, drained, juice reserved, and chopped
- 1 teaspoon vanilla extract
- 2 tablespoon powdered sugar
Instructions
- Preheat oven to 350 degrees F.
- Cream together sugar and butter. Add eggs and vanilla and beat on medium speed until light and fluffy.
- In a separate bowl, sift together flour, baking soda and salt. Add the pecans and the cherries to the dry mixture and toss to coat.
- Alternate adding the dry mixture and the buttermilk to the creamed sugar mixture until combined.
- Turn batter into a well-greased 2-quart mold or bundt pan (I think a loaf pan might be better).
- Bake 55-60 minutes. Cool in pan on rack for 15 minutes, then remove from pan and cool completely.
- For the drizzle mix powdered sugar with maraschino cherry juice to the consistency wanted. Drizzle over bread.