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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 cup flour
- 3/4 cup sugar
- 3 tsp baking powder
- 1/2 tsp salt
- 1/2 cup crushed or finely chopped pecans
- 1/3 cup butter or margarine, melted and cooled
- 1 egg
- 1 cup milk
- 1/2 tsp almond extract
- 1 tsp vanilla
- 1 1/2 cup frozen cherries, thawed and chopped
- 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.
- Pour the liquid ingredients into the dry ingredients and beat or mix just until combined. Fold in the chopped cherries.
- 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.