Guest guest Posted November 6, 2006 Report Share Posted November 6, 2006 A quick bread good for the Holidays, tea parties or just because. It has a lovely pink slice studded with maraschino cherries and pecans. The cherry flavor is not overpowering. Cherry-Pecan Bread- makes 1 medium/large loaf (8 1/2 X 4 1/2 " ) 1, 4 ounce bottle maraschino cherries, to be chopped (SAVE JUICE) 1 egg, room temperature 1 cup sugar 2 tablespoons butter, melted 1/4 cup cherry juice 1/4 cup orange juice 1/4 cup water 3 teaspoons baking powder 1/4 teaspoon baking soda 1 teaspoon salt 1 cup chopped pecans Preheat oven to 350*F. Pour off cherry juice and save. With a sharp knife, cut each cherry into quarters. In a bowl, beat the egg, add cherries, sugar and melted butter. Pour in cherry juice, orange juice and water. In another bowl, mix flour, baking powder, baking soda and salt together. Add to the cherry mixture, blend together thoroughly without overbeating. Add chopped pecans. Pour batter into greased loaf pan. Push batter into the corners (or tap the pan on the counter a few times.) Place in oven and bake about 1 1/2 hours, or until the crust is well browned (it may crack open, that is ok) To test if it is cooked, insert a wooden toothpick in the center. Clean and dry means cooked. Remove bread from the oven. Let it rest in the pan 10 minutes before removing from the pan and placing on wire rack to cool. This is another bread that is better a day or so before slicing. Wrap well in plastic wrap or aluminum foil. Wonderful plain, buttered, or with cream cheese. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 6, 2006 Report Share Posted November 6, 2006 How much flour do you add to this? It isn't listed in the ingredients, but flour is mentioned in the directions. Judy - treazure nunya noname Monday, November 06, 2006 9:07 AM Holiday Cooking: Cherry Pecan Bread A quick bread good for the Holidays, tea parties or just because. It has a lovely pink slice studded with maraschino cherries and pecans. The cherry flavor is not overpowering. Cherry-Pecan Bread- makes 1 medium/large loaf (8 1/2 X 4 1/2 " ) 1, 4 ounce bottle maraschino cherries, to be chopped (SAVE JUICE) 1 egg, room temperature 1 cup sugar 2 tablespoons butter, melted 1/4 cup cherry juice 1/4 cup orange juice 1/4 cup water 3 teaspoons baking powder 1/4 teaspoon baking soda 1 teaspoon salt 1 cup chopped pecans Preheat oven to 350*F. Pour off cherry juice and save. With a sharp knife, cut each cherry into quarters. In a bowl, beat the egg, add cherries, sugar and melted butter. Pour in cherry juice, orange juice and water. In another bowl, mix flour, baking powder, baking soda and salt together. Add to the cherry mixture, blend together thoroughly without overbeating. Add chopped pecans. Pour batter into greased loaf pan. Push batter into the corners (or tap the pan on the counter a few times.) Place in oven and bake about 1 1/2 hours, or until the crust is well browned (it may crack open, that is ok) To test if it is cooked, insert a wooden toothpick in the center. Clean and dry means cooked. Remove bread from the oven. Let it rest in the pan 10 minutes before removing from the pan and placing on wire rack to cool. This is another bread that is better a day or so before slicing. Wrap well in plastic wrap or aluminum foil. Wonderful plain, buttered, or with cream cheese. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 6, 2006 Report Share Posted November 6, 2006 Wierd. Brain please, aisle 5. Add 2 cups all-purpose flour wwjd <jtwigg wrote: How much flour do you add to this? It isn't listed in the ingredients, but flour is mentioned in the directions. Judy - treazure nunya noname Monday, November 06, 2006 9:07 AM Holiday Cooking: Cherry Pecan Bread A quick bread good for the Holidays, tea parties or just because. It has a lovely pink slice studded with maraschino cherries and pecans. The cherry flavor is not overpowering. Cherry-Pecan Bread- makes 1 medium/large loaf (8 1/2 X 4 1/2 " ) 1, 4 ounce bottle maraschino cherries, to be chopped (SAVE JUICE) 1 egg, room temperature 1 cup sugar 2 tablespoons butter, melted 1/4 cup cherry juice 1/4 cup orange juice 1/4 cup water 3 teaspoons baking powder 1/4 teaspoon baking soda 1 teaspoon salt 1 cup chopped pecans Preheat oven to 350*F. Pour off cherry juice and save. With a sharp knife, cut each cherry into quarters. In a bowl, beat the egg, add cherries, sugar and melted butter. Pour in cherry juice, orange juice and water. In another bowl, mix flour, baking powder, baking soda and salt together. Add to the cherry mixture, blend together thoroughly without overbeating. Add chopped pecans. Pour batter into greased loaf pan. Push batter into the corners (or tap the pan on the counter a few times.) Place in oven and bake about 1 1/2 hours, or until the crust is well browned (it may crack open, that is ok) To test if it is cooked, insert a wooden toothpick in the center. Clean and dry means cooked. Remove bread from the oven. Let it rest in the pan 10 minutes before removing from the pan and placing on wire rack to cool. This is another bread that is better a day or so before slicing. Wrap well in plastic wrap or aluminum foil. Wonderful plain, buttered, or with cream cheese. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 6, 2006 Report Share Posted November 6, 2006 LOL I was sure it had to have it, when I was reading the ingredient list. I've sent in many corrections to recipes, when I left out something, in my typing zest to get it sent. LOL No worries. This recipes sounds very flavorful. Thanks! Judy - treazure noname Monday, November 06, 2006 9:50 AM Re: Holiday Cooking: Cherry Pecan Bread Wierd. Brain please, aisle 5. Add 2 cups all-purpose flour wwjd <jtwigg wrote: How much flour do you add to this? It isn't listed in the ingredients, but flour is mentioned in the directions. Judy - treazure nunya noname Monday, November 06, 2006 9:07 AM Holiday Cooking: Cherry Pecan Bread A quick bread good for the Holidays, tea parties or just because. It has a lovely pink slice studded with maraschino cherries and pecans. The cherry flavor is not overpowering. Cherry-Pecan Bread- makes 1 medium/large loaf (8 1/2 X 4 1/2 " ) 1, 4 ounce bottle maraschino cherries, to be chopped (SAVE JUICE) 1 egg, room temperature 1 cup sugar 2 tablespoons butter, melted 1/4 cup cherry juice 1/4 cup orange juice 1/4 cup water 3 teaspoons baking powder 1/4 teaspoon baking soda 1 teaspoon salt 1 cup chopped pecans Preheat oven to 350*F. Pour off cherry juice and save. With a sharp knife, cut each cherry into quarters. In a bowl, beat the egg, add cherries, sugar and melted butter. Pour in cherry juice, orange juice and water. In another bowl, mix flour, baking powder, baking soda and salt together. Add to the cherry mixture, blend together thoroughly without overbeating. Add chopped pecans. Pour batter into greased loaf pan. Push batter into the corners (or tap the pan on the counter a few times.) Place in oven and bake about 1 1/2 hours, or until the crust is well browned (it may crack open, that is ok) To test if it is cooked, insert a wooden toothpick in the center. Clean and dry means cooked. Remove bread from the oven. Let it rest in the pan 10 minutes before removing from the pan and placing on wire rack to cool. This is another bread that is better a day or so before slicing. Wrap well in plastic wrap or aluminum foil. Wonderful plain, buttered, or with cream cheese. Quote Link to comment Share on other sites More sharing options...
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