Best 8 Pecan Cherry Bread Recipes

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Pecan cherry bread is a delightful treat that offers a harmonious blend of nutty and fruity flavors. This tantalizing bread combines the richness of pecans with the sweet tartness of cherries, resulting in a delectable combination that is perfect for any occasion. Whether it's a cozy breakfast, a teatime indulgence, or a special dessert, pecan cherry bread stands out with its moist and fluffy texture, inviting aroma, and delectable taste. In this article, we will embark on a culinary journey to discover the best recipe for baking the ultimate pecan cherry bread, exploring variations and techniques to achieve the perfect balance of flavors.

Check out the recipes below so you can choose the best recipe for yourself!

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.

NICK'S FAVORITE CHERRY PECAN BREAD



Nick's Favorite Cherry Pecan Bread image

One of my son's favorite breads. You can ice top with a powdered sugar glaze if you wish.

Provided by v monte

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Yield 12

Number Of Ingredients 10

½ cup margarine
¾ cup white sugar
2 eggs
1 cup buttermilk
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla extract
2 cups all-purpose flour
1 (10 ounce) jar maraschino cherries, drained and chopped
1 cup chopped pecans

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.

Nutrition Facts : Calories 302 calories, Carbohydrate 37.7 g, Cholesterol 31.8 mg, Fat 15.3 g, Fiber 1.6 g, Protein 4.8 g, SaturatedFat 2.3 g, Sodium 323.2 mg, Sugar 14.1 g

CHERRY PECAN BREAD



Cherry Pecan Bread image

I've used this recipe for nearly 30 years, and it's always a success," declares Mary Weeks. "Not only is it easy to prepare, but it freezes well, so I usually have an extra loaf on hand," writes the Central, South Carolina baker.

Provided by Taste of Home

Time 1h10m

Yield 1 loaf.

Number Of Ingredients 9

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

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.

Nutrition Facts :

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 QUICK BREAD



Cherry-Pecan Quick Bread image

"I've made this tender, moist bread for Christmas for the last 20 years. Mini loaves, baked in smaller pans, are great gifts."

Provided by Taste of Home

Time 1h

Yield 1 loaf (16 slices).

Number Of Ingredients 10

2-1/2 cups all-purpose flour
3/4 cup sugar
3 teaspoons baking powder
3/4 teaspoon ground nutmeg
2 eggs
1-1/4 cups eggnog
6 tablespoons butter, melted
1 teaspoon vanilla extract
1/2 cup chopped pecans
1/2 cup chopped red candied cherries

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.

Nutrition Facts : Calories 224 calories, Fat 9g fat (4g saturated fat), Cholesterol 49mg cholesterol, Sodium 129mg sodium, Carbohydrate 32g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.

CHERRY-PECAN COCOA BREAD



Cherry-Pecan Cocoa Bread image

Full of sweet cherries and nuts, this loaf has a mild cocoa flavor. It would be perfect to serve for breakfast, brunch or a mid-morning snack. Have a tall glass of milk at the ready. -Margaret Beyersdorf, Kissimmee, Florida

Provided by Taste of Home

Time 3h10m

Yield 1 loaf (1-1/2 pounds, 16 slices).

Number Of Ingredients 10

2/3 cup warm whole milk (70° to 80°)
1/3 cup water (70° to 80°)
5 tablespoons butter, softened
1/3 cup packed brown sugar
1 teaspoon salt
3 cups bread flour
5 tablespoons baking cocoa
2-1/4 teaspoons active dry yeast
1/2 cup chopped pecans
1/2 cup dried cherries

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.

Nutrition Facts :

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.

Tips:

  • Fresh Ingredients: Use fresh, ripe cherries for the best flavor and texture.
  • Pecans: Toast the pecans in a pan or in the oven for a few minutes to enhance their flavor.
  • Butter: Use unsalted butter and allow it to come to room temperature before mixing.
  • Sour Cream: Sour cream adds moisture and richness to the bread.
  • Eggs: Eggs provide structure and richness to the bread.
  • Baking Powder and Baking Soda: These leavening agents help the bread rise and become light and fluffy.
  • Measuring: Measure the ingredients accurately using measuring cups and spoons.
  • Mixing: Do not overmix the batter, as this can result in a tough bread.
  • Baking: Bake the bread until a toothpick inserted into the center comes out clean.
  • Cooling: Allow the bread to cool completely before slicing and serving.

Conclusion:

Pecan cherry bread is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dessert. It is a great way to use up fresh cherries and pecans, and it is also a popular gift idea. With its moist texture, sweet and tart flavor, and crunchy pecans, this bread is sure to be a hit with everyone who tries it.

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