Cherry Pecan Bread

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


3/4 c sugar
1/2 c butter, unsalted, room temperature
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
2 - 4 Tbsp confectioners' sugar
maraschino cherry juice (see above)

The Cook

Kimmi Knippel (Sweet_Memories) Recipe
Cooked to Perfection
Cullowhee, NC (pop. 19,054)
Member Since Apr 2011
Kimmi's notes for this recipe:
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.
Make it Your Way...

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


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user Pat Duran kitchenchatter - Mar 14, 2012
Oh yum! It's that time of day- snack time!
user Maggie May Schill NakedMaggie - Mar 14, 2012
My grand-mother-in-law gave me about a metric ton of pecans after the harvest. They are all frozen up in my freezer waiting for me to experiment. I hate wasting the yummy little things. this recipe is a great idea. Thanks for sharing.
user Pat Duran kitchenchatter - Mar 14, 2012
Oh I envy you, Maggie - and those pecans fresh off the tree- they are so much better than the store bought.

Thanks for the share of this recipe Kimmi.

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