Cherry Pecan Bread

I love quick breads, and this is one of my favorites.  I made it over the holidays and took it to work for a pot-luck we had on Christmas Eve.  It went over as well there as it does with my family and friends.   Maybe because of the pretty red color, but I do tend to make this mostly over the holiday season…something I just may change this year! 
Cherry Pecan Bread

Cherry Pecan Bread

                                                Cherry Pecan Bread
 
2 cups flour
1 teaspoon baking soda
½ teaspoon salt
¾ cup sugar
½ cup butter, room temp
2 eggs
1 teaspoon vanilla
1 cup buttermilk
1 cup chopped pecans
1 8-10 oz jar maraschino cherries, drained and diced
 
Preheat oven to 350 ͦ
In a bowl, stir together the flour, baking soda and salt.  Set aside.
In a large mixing bowl, beat together the sugar and butter until creamy.  Add the eggs and vanilla and continue to beat until light and fluffly.  Slowly add some of the flour mixture, then the buttermilk, alternating between the two until each is incorporated well.  Fold the pecans and cherries into the batter and turn the batter into a buttered or sprayed 9inch bread loaf pan.  Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean.  Allow to cool for 10 minutes before turning out onto a baking rack to cool completely.
 
*No buttermilk on hand?  Measure just under one cup of milk and add 1-2 tablespoons of white vinegar; mix until the milk looks “curdled.”  It’s a perfect substitute for buttermilk!

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