Cherry Pecan Bread

Cherry Pecan Bread

Cherry Pecan Bread

Prep Time

20 minutes

Cook Time

60 minutes


12 people

Homemade fruitbreads add a festive and delicious touch to your breakfast table. Use a lovely decorative mold to take things up another notch.

Why Try? This recipe offers you a sweet way to dress up breakfast—or serve it as luscious yet not-so-decadent dessert.

• We topped this Cherry-Pecan Bread with a dusting of powdered sugar. To make it more of a dessert, you could drizzle on a vanilla icing, perhaps with a little lemon or orange zest. • Instead of pecans, you could easily substitute other nuts such as walnuts, almonds or other favorites you may prefer. • The use of the mold really does add visual appeal. Just be sure to grease the mold well with oil or baking spray so the bread won’t stick.


  • 1 cup chopped pecans
  • 1 - 10 ounce jar maraschino cherries, drained and chopped
  • 3/4 cup sugar
  • 1/2 cup butter, softened
  • 2 eggs
  • 2 cups sifted flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract


  • 1 Preheat oven to 350°F.
  • 2 Cream sugar, butter and eggs until light and fluffy. In a separate bowl, sift together flour, baking soda and salt, stir into creamed mixture. Add buttermilk, mix well. Stir in nuts, cherries and vanilla.
  • 3 Turn batter into a well-greased 2-quart mold or Bundt pan.
  • 4 Bake 1 hour. Remove from pan and cool on rack.



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