CHERRY PECAN BREAD

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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 :

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