One of my son’s favorite breads. You can ice top with a powdered sugar glaze if you wish.
Nothing special just a sweet bread that takes time to make (chop nuts chop cherries etc) even using a food processor.
Great bread. I used less nuts. I used fat free eggs. I used some apple sauce in lieu of butter.
Everyone really loved this cherry pecan bread when I made it! It is very tasty and stays moist. Definetly worth trying!!
This recipe is great. One thing I would suggest is that you cook it in a metal pan and stay away from glass for an even texture all the way through.
This is a great bread recipe. I did have to make one small alteration as i did not have buttermilk on hand. I soured milk by using vinegar and it worked just as good as the buttermilk.
This recipe was good but didn’t think to flour the cut up cherries and they all sank to the bottom. I omitted the pecans because 2 family members don’t like nuts.
2 cups pecans, finely chopped
1 1/2 cups self-rising flour
1 cup sugar
1 cup brown sugar
1 cup vegetable oil
4 large eggs, beaten
1 teaspoon vanilla extract
1/4 teaspoon salt
Begin by preheating the oven to 350 degrees Fahrenheit. In a large metal bowl combine both the brown and white sugars with the vegetable oil and eggs.
Stir with a wooden spoon until the mixture is smooth and there are no clumps of sugar.
Add the flour, vanilla extract and salt. Stir until the flour is even distributed throughout the mixture.
Fold in the pecans making sure the pecans do not settle to the bottom.
Lightly grease a 9 x 13 inch baking dish with butter or a non stick spray.
Pour the batter into the pan and place it into the oven. The bread should bake for 30-35 minutes. Half way through the bake rotate the pan 180 degrees to ensure the bread is evenly baked.
To tell when the bread is finished insert a toothpick in the middle. If it comes out clean the bread is done.
Set it aside for 15 minutes to cool before cutting.