September 21, 2005

Cherry Pecan Bread

It's time to go in the 'way back machine' (High fives for anyone who knows what I'm quoting) - Meaning here is a recipe from long ago that I never got around to posting about.

This is a humble little bread, dotted here and there with little bits of cherry and pecans.

I actually made this a while back when the mother and I had a plan to have a tea party. Yes, I know I am not 5.

So armed with cute little cucumber sandwiches and our mini lemon meringue tartlets, we trudged to the living room...and sat there...and probably watched Oprah and ate a slew of tea party foods. I think we may have even drank some tea..maybe.

Anyways, you don't have to get all hoity toity about it, its fun just to make a few fillings for crustless sandwiches, little ham or seafood spreads, the obligatory cucumber sandwich. Along with a few small but sweet desserts and you're set!

A teensy bit on the dry side, but the elevation here is ungodly high, so I'm sure that plays a factor.

As far as I can recall, the recipe came from a bed & breakfast cookbook that has long since been packed up. This looks like a good substitute:

Cherry Pecan Bread

2 cup flour
1 tsp baking soda
1/2 tsp salt
3/4 cup sugar
1/2 cup butter or margarine
2 eggs
1 tsp vanilla
1 cup buttermilk
1 cup chopped pecans
1 cup chopped maraschino cherries, drained

Stir together first 3 ingredients. In large mixing bowl, cream together butter, sugar, eggs and vanilla until fluffy.

Alternately add dry ingredients and buttermilk to creamed mixture. Beat just til blended after each addition.

Fold in pecans and cherries Turn batter into greased loaf pans. Stud with pecan halves and halved cherries, if desired. Bake for 55-60 minutes at 350 degrees. Cool in pan 10 minutes. Remove from pan; cool on wire rack.