HOMEMADE CHERRY BREAD RECIPE
Steps:
- Pre-heat oven to 375F (190C). Grease and flour a 9 inch loaf pan.
- In a large bowl whisk together the flour, sugar, baking powder and salt, add the butter and mix to form a crumbly mixture. Remove 3/4 cup of the mixture (this is your crumb topping) and set aside.
- In a medium bowl with a fork or whisk beat together the milk, eggs and vanilla. Add it to the flour mixture and mix with a wooden spoon or spatula just until combined. The batter should be a little lumpy. Do not over mix.
- Fold in the cherries and transfer to the prepared loaf pan. Sprinkle with the crumb topping. Bake for approximately 50-60 minutes. Check with a toothpick for doneness. Let cool in the loaf pan then move to a wire rack to cool completely before serving. Enjoy!
Nutrition Facts : Calories 407 kcal, Carbohydrate 52 g, Protein 5 g, Fat 20 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 39 mg, Sodium 305 mg, Fiber 1 g, Sugar 28 g, UnsaturatedFat 14 g, ServingSize 1 serving
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.
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
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.
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
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
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 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.
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