Cherry Pecan Quick Bread Recipes

Steps:

• 1. In large mixing bowl cream butter,eggs,sugar,and vanilla until fluffly.
• 2. In another medium bowl mix together flour,baking soda and salt. Add this flour mixture to the creamed mixture alternately with the buttermilk and cherry juice.Beat just until after each addition.Fold in nuts and cherries.
• 3. Pour batter into greased 9x5x3 inch loaf pans. Bake at 350*oven for 55 to 60 minutes depending on your oven.Remove from pan and cool on wire rack..
• 4. Glaze for Bread Combine powdered sugar and vanilla and 2 teaspoons cherry juice and enough milk to make a drizzlling consistency. Drizzle over cooled bread . Make one large loaf or 2 medium loafs or 3 small loafs. Enjoy!

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla. Combine the flour, baking soda, baking powder and salt; add to the creamed mixture alternately with buttermilk just until blended (batter will be thick). , In a small bowl, beat egg whites until stiff peaks form. Fold into batter. Fold in cherries and pecans., Transfer to four greased and floured 8x4-in. loaf pans. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean and loaves are golden brown. Cool for 10 minutes before removing from pans to wire racks.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
• Combine sugar, shortening, eggs, and salt in a large bowl; beat with an electric mixer until well combined.
• Mix flour and baking powder together in a medium bowl. Add flour mixture to shortening mixture in 2 or 3 batches, alternating with maraschino cherry juice, mixing batter well after each addition.
• Cut each cherry into 4 pieces; stir into batter with pecans. Spoon mixture into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes. Run a table knife around the edges to loosen and invert loaf onto a wire rack. Let cool completely.

Steps:

• Combine dry ingredients. Set aside.
• In a large bowl, cream butter and sugar. Add eggs and mix for an additional minute. Add the applesauce, vanilla and almond extract.
• Alternately add flour mixture and milk until ingredients are just moistened. Stir in cherries and nuts.
• Pour batter into a greased and floured 9 X5 inch loaf pan.
• Bake at 350 degrees for 60-70 minutes or until done.
• Cool.

Steps:

• NOTE: This makes a very, very dense batter. Do NOT make this with a hand mixer; mix it by hand so your motor does not burnt out!
• Also, the baked top of the loaves or muffins is very dark! It can "read" as being done but don't be fooled! Test doneness by inserting a wooden toothpick into the center of the muffin or loaf before removing from oven, and if it's clean of batter when removed, your bread/muffin is baked.
• Preheat oven to 350 degrees.
• Grease giant muffin tins or small loaf pans (6" x 3"). Set aside.
• In a small bowl, blend together the beaten eggs, almond extract and melted (but cooled) butter. Set aside.
• In a large 4 quart capacity bowl, sift the flour, sugar, baking soda, salt and cinnamon to make sure it's thoroughly combined. Create a "well" in the center of the dry ingredients to add the egg mixture.
• With a sturdy wooden spoon handy, add egg mixture to well in dry ingredients and fold the dry and wet ingredients together until well incorporated. Batter is very, very stiff at this stage and puts up a fight!
• Add the canned cherry pie mix and fresh sour cherries to the batter. Put your back into it and fold the cherries into the batter until it is uniformly pink in colour. Congratulations! You're almost done!
• I use a plastic one cup measuring cup to scoop the batter out and push it into the greased loaf or muffin tins with my finger. DO NOT EXCEED THE 1/2 FULL MARK OR THEY WILL OVERFLOW in the oven!
• Bake at 350 degrees until toothpick inserted in center comes out clean. For large muffins the time is 30 minutes. For 6" x 3" loaves, it's 40 minutes. For large loaves, it can be from 60 to 80 minutes and you risk burning the top! (I'm just saying).
• Remove from oven when done and cool baked goods in pan on wire cooling racks for 10 minutes. If well greased, cherry bread will flip right out of the pans! These breads/muffins really retain their heat so don't attempt to eat straight away, as tempting as it seems. Allow to cool an additional 30 minutes before enjoying this cherry quick bread. :)
• Yield from this recipe: 6 large muffins and 3 small loaf pans. This strange "yield" is because I didn't have enough loaf or muffin pans to make only one type of cherry bread or muffin. LOL.

Steps:

• Preheat the oven to 350°.
• Grease a 9 X 5-inch loaf pan, line the bottom with wax paper and grease the paper.
• Beat the butter with sugar until fluffy; blend in the egg.
• Sift the flour, baking powder, baking soda and salt together.
• Combine the apricots, sourcream and almond extract.
• Stir the flour mixture into the sugar mixture alternately with apricot mixture.
• Fold in the nuts and cherries.
• Turn into the loaf pan and bake 50 minutes or until crust springs back when lightly poked with fingertip.
• Cool in pan on wire rack 10 minutes, turn out and cool completely.

Steps:

• 1. Preheat oven to 350°F. Grease and flour an 8 x 4 x 2 inch loaf pan.
• 2. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition.
• 3. Combine the next 3 items; add to the creamed mixture, alternately with buttermilk. Stir in pecans, cherries, and vanilla extract.
• 4. Pour into prepared pan. Bake for 65-75 minutes, or until a toothpick inserted in center comes out clean. Cool 10 minutes in pan, before removing from pan, to a wire rack. Makes 10-12 servings.