Getting back into my kitchen and my normal cooking routine is pure comfort for me. So what better way to do that than with some comforting, just-out-of-the-oven bread?
This bread is dense but moist, a little bit crumbly and a lot flavorful. It is not overly sweet, which makes it a nice breakfast bread for those that don’t like too much sweetness to start the day. The flavors of the cherries and pecans are enhanced with a touch of almond extract. And the addition of a sliver of butter on top of a nice, warm piece makes it the perfect way to start the day, at least in my book.
I think the red from the cherries would make this a fun breakfast for an on-the-go Valentine’s Day morning too.
Cherry Pecan Bread
- 2 1/4 c. flour
- 3/4 c. sugar
- 3 t. baking powder
- 1/2 t. salt
- 1/2 c. crushed or finely chopped pecans
- 1/3 c. butter or margarine, melted and cooled
- 1 egg
- 1 c. milk
- 1/2 t. almond extract
- 1 t. vanilla
- 1 1/2 c. frozen cherries, thawed and chopped
1. In a large mixing bowl, combine flour, sugar, baking powder, salt and pecans. In a second bowl, combine the cooled, melted butter or margarine with the egg, milk and extracts. Mix well.
2. Pour the liquid ingredients into the dry ingredients and beat or mix just until combined. Fold in the chopped cherries.
3. Pour the batter into a greased loaf pan and bake at 350 degrees for 60-75 minutes, until a toothpick inserted in the center comes out clean. Cool on a wire rack and then remove bread from pan.
If desired, you can top the loaf with a simple powdered sugar glaze. Also, you can replace all or some of the pecans with chocolate chips.
This post is being linked to: