Cherry Pecan Bread

Kimmi Knippel (Sweet_Memories) Recipe

By Kimmi Knippel (Sweet_Memories) KimmiK

Filled with chopped pecans & maraschino cherries, this delightful sweet bread recipe is a must.

Topped with a cherry glaze for an extra burst of flavor.


Recipe Rating:
 2 Ratings
Serves:
12 - 16
Prep Time:
Cook Time:

Ingredients

3/4 c
sugar
1/2 c
butter, unsalted, room temperature
Find more recipes at goboldwithbutter.com
2 x large
eggs
1 tsp
pure vanilla extract
2 Tbsp
maraschino cherry juice (see below)
2 c
all purpose flour, sifted
1 tsp
baking soda
1 tsp
salt
1 c
pecans, chopped
1 - 10 oz. jar(s)
maraschino cherries, drained reserving juice, chopped
1 c
buttermilk
CHERRY GLAZE:
2 - 4 Tbsp
confectioners' sugar
maraschino cherry juice (see above)
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Directions Step-By-Step

1
Preheat oven to 350 degrees F.
2
Cream together sugar & butter. Add eggs, vanilla 2 Tbsp cherry juice & beat on medium speed until light & fluffy.
3
In a separate bowl, sift together flour, baking soda & salt. Add the pecans & the cherries to the dry mixture & toss to coat.
4
Alternate adding the dry mixture & the buttermilk to the creamed sugar mixture until combined.
5
Turn batter into a well greased 2 qt bundt pan.
6
Bake 55 - 60 minutes. Cool in pan on rack for 15 minutes, then remove from pan & cool completely.
7
For the drizzle mix confectioners' sugar with maraschino cherry juice to the consistency wanted. Drizzle over bread.