Cherry Pecan Bread

Have you ever made a recipe and just not been sure if you like it or not, yet you seem to keep going back to the plate, picking pieces off and eating it? Then before you know it, it’s gone? That was me with this cherry pecan bread. I think the thing that threw me for a loop was that it was baked in a bundt pan, yet it only filled the pan halfway. So I ended up with this shorty bundt when I really think it should have been baked in a loaf pan to begin with.

Flavor? At first I though it was okay, nothing special, but I couldn’t stop nibbling at it. I think maybe I baked it a little long because it was just a tad dry and it definitely had a tendency to crumble a bit. It wasn’t very sliceable, so I would cut off a piece and use my fingers to break bits off to eat. I tried the fork, but that was pointless, it just kept crumbling and falling off the fork. :-/

ANOTHER DELICIOUS IDEA >>  Pumpkin Cranberry Muffins with White Chocolate Chunks

The original recipe did not have any sort of glaze. Well, you know me and glazes, there must be one! So when I drained the maraschino cherries, I reserved the juice. I only used a little and some sifted powdered sugar, I froze the rest. For what? No idea. I’m sure I’ll use it in something though!

The flavor is good, the texture is interesting. It’s full of chopped pecans, so it’s completely studded through and through and the chopped maraschino cherries, plus my glaze, add just the right amount of sweetness. I think I will make this again, only next time I’ll try a loaf pan or maybe muffins. :)

Cherry-Pecan Bread
adapted from Annie’s Recipes

printable version

3/4 cup sugar
1/2 cup unsalted 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, juice reserved, and chopped
1 teaspoon vanilla extract


Preheat oven to 350 F. Cream together sugar and butter. Add eggs and vanilla and beat on medium speed until light and fluffy.

In a separate bowl, sift together flour, baking soda and salt. Add the pecans and the cherries to the dry mixture and toss to coat.

Alternate adding the dry mixture and the buttermilk to the creamed sugar mixture until combined.

Turn batter into a well-greased 2-quart mold or bundt pan (I think a loaf pan might be better). Bake 55-60 minutes. Cool in pan on rack for 15 minutes, then remove from pan and cool completely.

More from my recipe archive:
Cherry Cream Cheese Coffee Cake
Cherry Pie Squares
Homemade Cherry Pie Filling
Cherry Cheesecake

More goodness from the internet:
Dreamy Cream Orange Cherry Scones from Barbara Bakes
Cherry Upside Down Cake from The Food Librarian
Cherry Crumble Cake from The English Kitchen

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  1. Barbara Bakes says

    The glaze is such a pretty color. Maybe the cake would be perfect for a trifle. Thanks for the link love! I need to start doing that.

  2. Gabe's Girl says

    Such a pretty cake! I love it. I use leftover juice in the batter itself. Where it calls for water or milk, I add it in. I also add it to my diet cokes. Nice looking dessert you posted here!!!

  3. Stephanie says

    I love the flavour of maraschino cherries in baked goods. Good idea for the glaze and I'll try your recipe for muffins! Thanks for the inspiration.

  4. buttersweetmelody says

    What a beautiful cake! I'm sorry about the texture though :/ I need to try something with maraschino cherries! I deffinetly clicked the "like" button on facebook for tis one!(:

  5. Katrina says

    Well it sure sounds good–cherries and pecans. And love the pink icing. Yes, glaze is a must here! I like muffins–much shorter baking time until tasting time!

  6. m says

    Well I can sure see why you kept picking at this beauty. Cool that you used the maraschino juice in the must have glaze! Great, creative recipe.

  7. Deeba PAB says

    Love the combination … cherry, pecans and a bundt cake! I'd be nibbling at it all the time too Amanda! Love the glaze as well! WOW!!

  8. Avanika [YumsiliciousBakes] says

    Love the color on that glaze!! I have a lot of recipes like that, I've begun judging on speed of disappearance too :)


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