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Rated 4 out of 5
Cherry-Pecan Bread
3/4 cup sugar
1/2 cup butter, softened
2 eggs
2 cups sifted flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 cup chopped pecans
1 - 10 ounce jar maraschino cherries, drained and chopped
1 teaspoon vanilla extract
Instructions
Preheat oven to 350 F. Cream sugar, butter and eggs until light and fluffy. In a separate bowl, sift together flour, baking soda and salt, stir into creamed mixture. Add buttermilk, mix well. Stir in nuts, cherries and vanilla. Turn batter into a well-greased 2-quart mold or bundt pan. Bake 1 hour. Remove from pan and cool on rack.
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