Maraschino cherries for a delightful cherry flavor in this Cherry Pecan Quick Bread. Top with a powdered sugar glaze if desired.
1/2 cup butter
3/4 cup white sugar
1 cup buttermilk
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups all-purpose flour
1 (10 ounce) jar maraschino cherries, drained and chopped
1 cup chopped pecans
Preheat oven to 350 degrees. Grease a 9 x 5 inch loaf pan.
In a large bowl, cream butter and sugar together. Add eggs, and continue mixing until light and fluffy. Add baking soda, salt, and vanilla; mix thoroughly. Alternately add buttermilk and flour to the creamed mixture, mixing only enough to hold ingredients together.
Fold in cherries and nuts, mixing lightly. Turn batter into prepared pan.
Bake for 50 to 60 minutes, or until bread tests done. Cool completely before slicing.
Recipe makes one 9 x 5-inch loaf.
Did You Know?
You can freeze cherries by rinsing and draining thoroughly, spreading them out in a single layer on a cookie sheet and placing in the freezer overnight. Once the cherries are frozen, transfer them to a heavy plastic bag.
The frozen fruit may be kept up to a year.
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