PECAN CHERRY BREAD
"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
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.
CHERRY PECAN BREAD
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
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 SWIRL BREAD
Wow your brunch crowd with this Cherry-Pecan Swirl Bread. If you're new to making bread from scratch, take your time with each step. Kneading can be sticky work, but don't overflour your work surface or the dough itself. This will make the bread tough and dense. To knead, fold the top of the dough in half toward you. Then, using the bottoms of both palms, push the dough away from you. Rotate the dough a quarter turn, and repeat the process until it becomes a smooth and stretchy ball, using little to no additional flour.
Provided by Paige Grandjean
Categories Bread
Time 3h35m
Yield Serves 12
Number Of Ingredients 17
Steps:
- Prepare the Dough: Cook sour cream, butter, salt, and 1/4 cup of the granulated sugar in a saucepan over medium-low, stirring occasionally, until butter just melts, 4 to 5 minutes. Remove from heat. Cool to 110°F to 115°F, about 10 minutes.
- Stir together warm water, yeast, and remaining 1 teaspoon granulated sugar in a bowl. Let stand until foamy, about 5 minutes.
- Beat sour cream mixture, yeast mixture, eggs, and orange zest with a stand mixer fitted with a dough hook attachment on medium-low speed, gradually adding 3 3/4 cups of the flour, until a soft Dough forms and pulls away from sides but still adheres to bottom of bowl, 2 minutes.
- Turn out Dough on a lightly floured work surface. Knead until smooth and elastic, 10 minutes, adding up to 1/2 cup remaining flour in very small increments, if needed to keep the Dough workable. (It should be tacky but not sticky.) Place in a lightly greased (with cooking spray) bowl, turning to coat all sides. Cover; chill at least 8 hours or up to 24 hours.
- Turn out Dough on a lightly floured work surface. Roll into a 20- x 16-inch rectangle. Coat a 12-inch cast-iron skillet with cooking spray. Place a round sheet of parchment paper in bottom of skillet. Set aside.
- Prepare the Filling: Stir together brown sugar, cherries, pecans, softened butter, cinnamon, and cardamom until mixture is well combined and the texture of wet sand.
- Gently spread Filling over Dough, carefully pressing to adhere, leaving a 1-inch border on both long sides. Starting at 1 long side, roll up jelly-roll style. Using a serrated knife, cut log in half lengthwise. Arrange pieces side by side, cut sides up, on the work surface. Carefully twist together, keeping cut sides facing up. Form twisted Dough into a 9-inch ring, tucking ends underneath. Place in prepared skillet, and cover loosely with plastic wrap. Let stand in a warm place until almost doubled in size, 1 to 1 1/2 hours.
- Preheat oven to 350°F with rack in lower third position. Remove and discard plastic wrap from Dough. Bake until golden brown and cooked through, 35 to 40 minutes, tenting with aluminum foil after 25 minutes, if needed, to prevent excessive browning. Remove from oven.
- Prepare the Glaze: Whisk together powdered sugar and orange juice. Drizzle over bread. Serve warm, or transfer to a wire rack to cool completely, about 1 hour.
CHERRY PECAN BREAD
Make and share this Cherry Pecan Bread recipe from Food.com.
Provided by LizCl
Categories Quick Breads
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Combine dry ingredients. Set aside.
- In a large bowl, cream butter and sugar. Add eggs and mix for an additional minute. Add the applesauce, vanilla and almond extract.
- Alternately add flour mixture and milk until ingredients are just moistened. Stir in cherries and nuts.
- Pour batter into a greased and floured 9 X5 inch loaf pan.
- Bake at 350 degrees for 60-70 minutes or until done.
- Cool.
Nutrition Facts : Calories 217.4, Fat 8.9, SaturatedFat 3.5, Cholesterol 48.3, Sodium 254.1, Carbohydrate 30, Fiber 1.2, Sugar 8.7, Protein 4.6
MARASCHINO CHERRY NUT BREAD
This is a maraschino cherry bread recipe I got from my mother-in-law. It's simple, delicious, and makes great gifts. Freezes well.
Provided by CHenson
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h25m
Yield 14
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
- Combine sugar, shortening, eggs, and salt in a large bowl; beat with an electric mixer until well combined.
- Mix flour and baking powder together in a medium bowl. Add flour mixture to shortening mixture in 2 or 3 batches, alternating with maraschino cherry juice, mixing batter well after each addition.
- Cut each cherry into 4 pieces; stir into batter with pecans. Spoon mixture into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes. Run a table knife around the edges to loosen and invert loaf onto a wire rack. Let cool completely.
Nutrition Facts : Calories 191.1 calories, Carbohydrate 29.9 g, Cholesterol 23.4 mg, Fat 7.3 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 1.4 g, Sodium 227.6 mg, Sugar 14.5 g
MINI CHERRY-PECAN STREUSEL LOAVES
Wrap these little cakes as holiday gifts -- they're wonderful treats on a cold winter afternoon.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 2h
Yield Makes 6
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Butter and flour six mini loaf pans (each 5 3/4 by 3 inches, with a 2-cup capacity). Make streusel topping: In a bowl, mix streusel ingredients with fingertips until moist clumps form. Place in freezer.
- Make cherry-pecan batter: In a medium bowl, whisk flour, baking powder, salt, and baking soda. In a large bowl, whisk butter, sugar, sour cream, eggs, and vanilla until smooth. Mix in dry ingredients until moistened. Fold in dried cherries and pecans.
- Divide batter evenly among prepared pans; spread to fill corners. Place pans on a baking sheet. Bake 15 minutes, then remove from oven, and quickly sprinkle loaves with streusel topping.
- Return loaves to oven; bake until golden and a toothpick inserted in center comes out with only a few moist crumbs attached, 20 to 25 minutes. Cool loaves 10 minutes in pans; turn out of pans, and cool completely, streusel side up, on a rack.
CHERRY PECAN BREAD
'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 Allrecipes Member
Time 1h20m
Yield 16
Number Of Ingredients 10
Steps:
- In a mixing 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 8-in. x 4-in. x 2-in. loaf pan.
- Bake at 350 degrees F for 65-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 227.2 calories, Carbohydrate 28.2 g, Cholesterol 39.1 mg, Fat 11.6 g, Fiber 1.2 g, Protein 3.6 g, SaturatedFat 4.4 g, Sodium 205.7 mg, Sugar 10.5 g
CHERRY-PECAN-APRICOT BREAD
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
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 BREAD
This is a bread that I make at Christmaas for my family and to give as gifts.Its a change of pace from Banana Nut Bread
Provided by Judy Richardson Butz @scbeadlady
Categories Other Breakfast
Number Of Ingredients 14
Steps:
- In large mixing bowl cream butter,eggs,sugar,and vanilla until fluffly.
- In another medium bowl mix together flour,baking soda and salt. Add this flour mixture to the creamed mixture alternately with the buttermilk and cherry juice.Beat just until after each addition.Fold in nuts and cherries.
- Pour batter into greased 9x5x3 inch loaf pans. Bake at 350*oven for 55 to 60 minutes depending on your oven.Remove from pan and cool on wire rack..
- Glaze for Bread Combine powdered sugar and vanilla and 2 teaspoons cherry juice and enough milk to make a drizzlling consistency. Drizzle over cooled bread . Make one large loaf or 2 medium loafs or 3 small loafs. Enjoy!
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