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Cherry Pecan Bread

Kimmi Knippel (Sweet_Memories)


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.


★★★★★ 2 votes

12 - 16
15 Min
1 Hr


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3/4 c
1/2 c
butter, unsalted, room temperature
2 x large
1 tsp
pure vanilla extract
2 Tbsp
maraschino cherry juice (see below)
2 c
all purpose flour, sifted
1 tsp
baking soda
1 tsp
1 c
pecans, chopped
1 - 10 oz. jar(s)
maraschino cherries, drained reserving juice, chopped
1 c


2 - 4 Tbsp
confectioners' sugar
maraschino cherry juice (see above)

How to Make Cherry Pecan Bread


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

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