Maraschino Cherry Bread with Pecans
This tender and moist quick bread is loaded with sweet maraschino cherries and crunchy pecans. It's a sweet breakfast or the perfect afternoon snack with a cup of coffee or tea.
Ingredients
- ¾ cup sugar
- ½ cup (1 stick) butter, softened
- 2 eggs
- 2 cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla
- 1 (10 oz) jar maraschino cherries, drained and chopped
- 1 cup chopped pecans
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Instructions
- Preheat oven to 350°F. Grease an 9x5-inch loaf pan or line with parchment paper.
- Place the sugar and butter in a large bowl. Mix with a hand mixer (or stand mixer) until light and fluffy. Add the eggs and mix to combine.
- In another bowl, whisk together the flour, baking soda, and salt. Alternate adding the dry ingredients and the buttermilk, stirring as you go. Stir in the vanilla.
- Stir in the chopped cherries and chopped pecans. Pour into the prepared loaf pan.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the bread completely.
Notes
Don't have buttermilk? Make your own by pouring 1 tablespoon of vinegar or lemon juice into a 1-cup measuring cup. Add milk to the 1-cup line. That's it—that's homemade buttermilk.
Replace the pecans with chocolate chips to create a chocolate cherry bread. You can also replace the maraschino cherries with 1.5 cups pitted and chopped fresh cherries or 1 cup chopped dried cherries.
Store the bread for up to 5 days in a covered container at room temperature. You can also freeze the bread for up to 3 months.
Nutrition
Calories: 367kcalCarbohydrates: 45gProtein: 6gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.4gCholesterol: 60mgSodium: 338mgPotassium: 124mgFiber: 2gSugar: 24gVitamin A: 386IUVitamin C: 0.1mgCalcium: 58mgIron: 2mg
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