Nick's Favorite Cherry Pecan Bread Recipe -
Nick's Favorite Cherry Pecan Bread Recipe

Nick's Favorite Cherry Pecan Bread

Recipe by  

"One of my son's favorite breads. You can ice top with a powdered sugar glaze if you wish."

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Ingredients Edit and Save

Original recipe makes 1 loaf Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 5 inch loaf pan.
  2. In a large bowl, cream butter or margarine 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.
  3. Bake for 50 to 60 minutes, or until bread tests done. Cool completely before slicing.
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Reviews More Reviews

Most Helpful Positive Review
Aug 03, 2003

Great bread. I used less nuts. I used fat free eggs. I used some apple sauce in lieu of butter.

Most Helpful Critical Review
Apr 11, 2003

Nothing special, just a sweet bread that takes time to make (chop nuts, chop cherries, etc) even using a food processor.

Apr 11, 2003

Everyone really loved this cherry pecan bread when I made it! It is very tasty and stays moist. Definetly worth trying!!

Jun 27, 2003

This recipe is great. One thing I would suggest is that you cook it in a metal pan and stay away from glass for an even texture all the way through.

Apr 11, 2003

I made this bread over Thanksgiving and everyone loved it. I thought the recipe was quite simple and it stayed quite moist. Try it for something a little different and sweet.

Aug 13, 2004

This is a great bread recipe. I did have to make one small alteration as i did not have buttermilk on hand. I soured milk by using vinegar and it worked just as good as the buttermilk. I think next time i would add even more cherries as my family loves them. I did nopt chop the cherries into small pieces but just halved them instead. Made for nice chunks of fruit, and looked very pretty. Oh yeah, i had to cook this for almost 70 minutes and it was a large sized loaf. Still came out very moist. Great recipe!!

Feb 12, 2012

Between my imagination and some reviewers’ comments, I figured if this was prepared as written with a full jar of maraschino cherries it would be very sweet; too sweet for me. Dried cherries, on the other hand, sounded like an appealing alternative. I plumped the cherries in boiling water for about 15 minutes and I liked how that turned out. The bread rose well and came out nicely rounded. It was moist and certainly not short on either cherries or nuts. But it kind of reminded me of what a golf teacher remarked to me many years ago. “Your swing is beautiful,” he said. “I can’t figure out why you’re not hitting the ball.” Similarly, in this case, everything was right. I just can’t figure out why it was so lacking in flavor. It was more nutty tasting than anything else, the batter itself fairly tasteless. A little cinnamon maybe, or some almond extract would probably help. So…yawn. Three stars. And had I made it with the full jar of maraschino cherries? Too sweet. Too maraschino cherry-y. Still three stars.

Feb 24, 2009

This recipe was good, but didn't think to flour the cut up cherries, and they all sank to the bottom. I omitted the pecans because 2 family members don't like nuts. We had tried cherry bread at Bob Evans, and that was awesome, so I was trying to find something close. This was good, but not awesome.


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  • Calories
  • 302 kcal
  • 15%
  • Carbohydrates
  • 37.7 g
  • 12%
  • Cholesterol
  • 32 mg
  • 11%
  • Fat
  • 15.3 g
  • 24%
  • Fiber
  • 1.6 g
  • 7%
  • Protein
  • 4.8 g
  • 10%
  • Sodium
  • 323 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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