Indulge in a delightful culinary journey with our collection of tantalizing cherry pecan quick bread recipes. These delectable treats offer a harmonious blend of tangy cherries and crunchy pecans, enveloped in a tender and moist bread. Our recipes cater to diverse preferences, with options ranging from classic and straightforward to unique and innovative. Whether you're a seasoned baker or a novice in the kitchen, we guide you through each recipe with simple instructions and readily available ingredients. Prepare to captivate your taste buds and impress your loved ones with these irresistible cherry pecan quick bread creations.
Let's cook with our recipes!
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
This makes a great morning bread, hot out of the oven to go with your coffee or tea and makes the house smell so good when you are baking it. This is one of my mom's best sweet breads.
Provided by Pat Duran
Categories Fruit Breakfast
Time 1h5m
Number Of Ingredients 10
Steps:
- 1. Heat oven to 350^. Spray or grease a 9X5-inch loaf baking pan;set aside. Cream sugar, oleo, vanilla and eggs until light and fluffy. Sift dry ingredients and add to creamed mixture alternately with buttermilk. Beat until smooth. Stir in cherries and nuts. Pour into prepared pan and bake 55-60 minutes. Glaze with Powdered sugar combined with milk or cherry juice, if desired.
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
DOUBLE CHERRY QUICK BREAD
This is a doubly delightful cherry quick bread that is sure to delight! It uses canned cherry pie filling and the added bonus of orchard fresh sour cherries. Very moist, dense and delicious, this makes both wonderful loaf size breads and fantastic muffins. There is no need to frost, glaze or adorn this bread in any other manner...it's THAT good! Please note: you will NOT get the same results if you substitute oil for butter or applesauce for butter/oil. Your baking times will increase and the cherry flavour will be diminished. Also, cinnamon's are different. I use a Vietnamese cinnamon which is a much softer, less harsh cinnamon. Also, times are NOT for a large loaf pan. The baking time can exceed one hour if you choose to bake in a larger pan. This recipe is for small loaves or large muffins. Baking time will vary with muffin or loaf pan size!
Provided by The_Swedish_Chef
Categories < 60 Mins
Time 1h
Yield 12 muffins
Number Of Ingredients 10
Steps:
- NOTE: This makes a very, very dense batter. Do NOT make this with a hand mixer; mix it by hand so your motor does not burnt out!
- Also, the baked top of the loaves or muffins is very dark! It can "read" as being done but don't be fooled! Test doneness by inserting a wooden toothpick into the center of the muffin or loaf before removing from oven, and if it's clean of batter when removed, your bread/muffin is baked.
- Preheat oven to 350 degrees.
- Grease giant muffin tins or small loaf pans (6" x 3"). Set aside.
- In a small bowl, blend together the beaten eggs, almond extract and melted (but cooled) butter. Set aside.
- In a large 4 quart capacity bowl, sift the flour, sugar, baking soda, salt and cinnamon to make sure it's thoroughly combined. Create a "well" in the center of the dry ingredients to add the egg mixture.
- With a sturdy wooden spoon handy, add egg mixture to well in dry ingredients and fold the dry and wet ingredients together until well incorporated. Batter is very, very stiff at this stage and puts up a fight!
- Add the canned cherry pie mix and fresh sour cherries to the batter. Put your back into it and fold the cherries into the batter until it is uniformly pink in colour. Congratulations! You're almost done!
- I use a plastic one cup measuring cup to scoop the batter out and push it into the greased loaf or muffin tins with my finger. DO NOT EXCEED THE 1/2 FULL MARK OR THEY WILL OVERFLOW in the oven!
- Bake at 350 degrees until toothpick inserted in center comes out clean. For large muffins the time is 30 minutes. For 6" x 3" loaves, it's 40 minutes. For large loaves, it can be from 60 to 80 minutes and you risk burning the top! (I'm just saying).
- Remove from oven when done and cool baked goods in pan on wire cooling racks for 10 minutes. If well greased, cherry bread will flip right out of the pans! These breads/muffins really retain their heat so don't attempt to eat straight away, as tempting as it seems. Allow to cool an additional 30 minutes before enjoying this cherry quick bread. :)
- Yield from this recipe: 6 large muffins and 3 small loaf pans. This strange "yield" is because I didn't have enough loaf or muffin pans to make only one type of cherry bread or muffin. LOL.
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
This pretty bread originally came from the Taste of Home's Holiday Recipe Card Collection cookbook from 2003. I have since tweaked it a bit.
Provided by Sharon Colyer
Categories Other Desserts
Time 2h45m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350°F. Grease and flour an 8 x 4 x 2 inch loaf pan.
- 2. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition.
- 3. Combine the next 3 items; add to the creamed mixture, alternately with buttermilk. Stir in pecans, cherries, and vanilla extract.
- 4. Pour into prepared pan. Bake for 65-75 minutes, or until a toothpick inserted in center comes out clean. Cool 10 minutes in pan, before removing from pan, to a wire rack. Makes 10-12 servings.
- For a sweeter bread, use light or dark brown sugar instead of granulated sugar.
- Add 1 teaspoon of ground cinnamon or nutmeg to the dry ingredients for a more flavorful bread.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
- To make sure the bread is cooked through, insert a toothpick into the center of the loaf. If it comes out clean, the bread is done.
- Let the bread cool for at least 10 minutes before slicing and serving. This will help the bread to hold its shape.
Cherry pecan quick bread is a delicious and easy-to-make bread that is perfect for breakfast, brunch, or a snack. It is also a great way to use up fresh cherries and pecans. With its moist texture, sweet flavor, and crunchy pecans, this bread is sure to be a hit with everyone who tries it.
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