Cherry Pecan Bread

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

Prep Time15 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 35 minutes
Course: Bread
Keyword: 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.


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.

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