CHERRY PECAN BREAD
10 oz jar maraschino cherries8 oz cream cheese, softened
1 cup butter, softened
1 1/2 cups sugar
1 teaspoon almond extract
1 teaspoon vanilla extract
4 eggs
2 1/4 cups flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 cup pecans, coarsely chopped
Prepare a loaf pan with nonstick spray.
Drain juice from the cherries, and blot them on a paper towel.
Coarsely chop cherries and set aside.
Preheat oven to 350*.
Beat softened cream cheese, butter, and sugar until light and fluffy.
Add almond extract and eggs, and combine well.
Gradually beat in dry ingredients.
Fold in chopped cherries and pecans.
Spread batter into prepared pan.
Bake at 350* for 1 1/4 hours.
Test with toothpick for doneness, and continue baking and checking at 5-minute intervals as needed.
Cool loaf on rack before slicing.
4 eggs
2 1/4 cups flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 cup pecans, coarsely chopped
Prepare a loaf pan with nonstick spray.
Drain juice from the cherries, and blot them on a paper towel.
Coarsely chop cherries and set aside.
Preheat oven to 350*.
Beat softened cream cheese, butter, and sugar until light and fluffy.
Add almond extract and eggs, and combine well.
Gradually beat in dry ingredients.
Fold in chopped cherries and pecans.
Spread batter into prepared pan.
Bake at 350* for 1 1/4 hours.
Test with toothpick for doneness, and continue baking and checking at 5-minute intervals as needed.
Cool loaf on rack before slicing.
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2 comments:
Looks yummy, Jeanne!
mmmm - looks so good! My mom used to make what she called a Cherry bread using maraschino cherries but I doubt that hers had cream cheese in it. Of course the recipe has been lost over the years.
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