Cherry Pecan Cocoa Bread Recipes

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PECAN CHERRY BREAD



Pecan Cherry Bread image

"My mom made this delicious bread for special occasions," recalls Pat Habiger of Spearville, Kansas. Full of sweet cherries and nuts, the taste and appearance of this golden loaf make it ideal for autumn gatherings.

Provided by Taste of Home

Time 1h20m

Yield 1 loaf.

Number Of Ingredients 10

1/2 cup butter, softened
3/4 cup sugar
2 large eggs, room temperature
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 cup chopped pecans
1 jar (10 ounces) maraschino cherries, drained and chopped
1 teaspoon vanilla extract

Steps:

  • In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; add to the creamed mixture alternately with buttermilk. Stir in pecans, cherries and vanilla. , Pour into a greased and floured 8x4-in. loaf pan. Bake at 350° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 233 calories, Fat 12g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 235mg sodium, Carbohydrate 30g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.

CHOCOLATE CHERRY BREAD



Chocolate Cherry Bread image

Similar to Zingerman's yummy loaf...a not-too-sweet bread studded with bits of bittersweet chocolate and dried cherries. Add some toasted pecan pieces for some extra crunch, or leave them out; your choice. Prep time does not include 2 to 3 hours of rising time.

Provided by Lise in Indiana

Categories     Yeast Breads

Time 55m

Yield 2 loaves, 8-10 serving(s)

Number Of Ingredients 14

1/4 cup warm water (105 to 115 degrees F)
2 1/2 teaspoons instant dry yeast, 1 pkg
3 teaspoons granulated sugar
3 1/2 cups all-purpose flour
1/3 cup unsweetened Dutch-processed cocoa powder
1/3 cup brown sugar, packed
1 3/4 teaspoons salt
1 cup coffee, freshly brewed and cooled until warm (105 to 115 degrees F)
4 tablespoons butter or 4 tablespoons margarine, softened
1 large egg, separated
3/4 cup dried tart cherries or 3/4 cup dried sweet cherries
3 ounces bittersweet chocolate, coarsely chopped or 1/2 cup chocolate chips
1/3 cup pecan pieces, toasted
1 teaspoon water

Steps:

  • In cup, combine warm water, yeast, and 1 teaspoon granulated sugar; stir to dissolve. Let stand until foamy, about 5 minutes.
  • Meanwhile, in large bowl, combine 3 cups flour, cocoa, brown sugar, and salt.
  • With wooden spoon, stir warm coffee, butter, egg yolk (cover egg white and set aside in refrigerator), and yeast mixture into flour mixture.
  • In bowl, with floured hands, knead several times to combine well.
  • Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes, working in enough of remaining 1/2 cup flour just to keep dough from sticking. Knead in cherries and chocolate pieces.
  • Shape dough into ball; place in greased large bowl, turning dough to grease top. Cover bowl with plastic wrap and let rise in warm place (80 to 85 degrees F) until doubled in volume, about 1 hour 30 minutes.
  • Punch down dough.Turn dough onto lightly floured surface and CUT IN HALF; cover dough and let rest 15 minutes for easier shaping.
  • Shape each dough HALF into 5-inch ball : Using the sides of your hands, tuck sides of dough under to meet in center. Rotate and repeat to form taut ball. Place balls, 3-inches apart, in opposite corners of ungreased large cookie sheet. Cover and let rise in warm place until doubled, about 1 hour.
  • Preheat oven to 400 degrees F.
  • In cup, beat reserved egg white with water; use to brush tops of loaves. Sprinkle loaves with remaining 2 teaspoons granulated sugar. With serrated knife or single-edge razor blade, cut shallow X in top of each loaf.
  • Bake until loaves are crusty, about 25 to 30 minutes, or until an instant read thermometer reads 185°F Tent loosely with foil after 20 minutes, if the loaves are browning too much (it might be difficult to tell!). Transfer to wire racks to cool.

CHOCOLATE-CHERRY PECAN BREAD



Chocolate-Cherry Pecan Bread image

Here's something special! Based on the method outlined in The New York Times last November, this bread requires very little effort. But you do have to plan ahead-start it the night before, then bake the next day, or start early in the morning for bread in the evening. This recipe was developed using a bread crock, but any appropriately sized heavy, oven-safe, covered pot should work. This recipe comes from the King Arthur site. Times given do not allow for the long rising time.

Provided by Annacia

Categories     Yeast Breads

Time 1h

Yield 16 serving(s)

Number Of Ingredients 10

3 cups unbleached all-purpose flour
1/2 cup rye flour, any type
1/2 cup traditional whole wheat flour
1/2 cup light brown sugar
2 1/2 teaspoons salt
1/4 teaspoon instant yeast
1 3/4 cups cool water
3/4 cup chopped dried cherries
1/2 cup chocolate chips
1 1/2 cups diced pecans, toasted

Steps:

  • Mix flours, sugar, salt, yeast, and water in a large bowl.
  • Add cherries, chocolate chips, and pecans. Stir well to make a very soft dough, and cover the bowl with plastic wrap.
  • Let rest at room temperature overnight, or for at least 12 hours; the dough will be bubbly and puffy.
  • Turn the dough out onto a lightly floured surface, and fold it onto itself a few times.
  • Let it rest 15 minutes, then form it into a ball.
  • Place it in a lightly greased bowl, smooth side down. Cover and let rise at room temperature about 2 hours, until a slight indentation remains when poked with a finger.
  • During the last 30 minutes of rising, preheat the oven to 450°F and place a bread crock (or a heavy, 4- to 4 1/2-quart oven-safe pot) in the oven while it heats.
  • When the dough is risen, remove the crock from the oven, and turn the dough out of the bowl and into the crock; the smooth side will be facing up.
  • Shake the crock gently to settle the dough, then cover with the lid and return to the oven.
  • Bake the bread for 20 minutes, then remove the lid and continue to bake another 30 to 40 minutes, until the bread is deep brown in color and an instant-read thermometer inserted into the center registers about 205°F.
  • Remove the crock from the oven, turn the bread onto a rack, and cool before slicing. Yield: 1 loaf.

CHERRY PECAN BREAD



Cherry Pecan Bread image

Make and share this Cherry Pecan Bread recipe from Food.com.

Provided by Theresa Thunderbird

Categories     Breads

Time 1h15m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 414.3, Fat 23.1, SaturatedFat 8.7, Cholesterol 84.6, Sodium 434.7, Carbohydrate 46.1, Fiber 2.1, Sugar 21, Protein 7.2

CHERRY PECAN BREAD



Cherry Pecan Bread image

Make and share this Cherry Pecan Bread recipe from Food.com.

Provided by LizCl

Categories     Quick Breads

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 12

2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, softened
1/2 cup sugar
2 eggs
1/2 cup applesauce
1 teaspoon vanilla
1/4 teaspoon almond extract
1 cup milk or 1 cup buttermilk
1/2 cup dried cherries
1/2 cup chopped pecans

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.

Nutrition Facts : Calories 217.4, Fat 8.9, SaturatedFat 3.5, Cholesterol 48.3, Sodium 254.1, Carbohydrate 30, Fiber 1.2, Sugar 8.7, Protein 4.6

CHOCOLATE CHERRY QUICK BREAD



Chocolate Cherry Quick Bread image

This quick bread tops my list of ways to enjoy chocolate for breakfast! I love the harmony between the smooth chocolate flavor and the tart sweetness of cherries joined together in this moist and slightly dense loaf.

Provided by Dan Langan

Categories     side-dish

Time 2h15m

Yield One 8-inch loaf, enough for 8 servings

Number Of Ingredients 13

Nonstick cooking spray
3/4 cup dried cherries, chopped
1/2 cup (45 grams) Dutch-process cocoa powder, plus 1 more teaspoon for coating the cherries
3/4 cup cherry juice (or water)
1 1/4 cups (155 grams) all-purpose flour
1 cup (200 grams) sugar
1 3/4 teaspoons baking powder
Heaping 1/2 teaspoon fine salt
1/2 cup vegetable oil
1 large egg, at room temperature, beaten
1 large egg white, at room temperature, beaten
2 teaspoons pure vanilla extract
1/4 cup mini chocolate chips

Steps:

  • Position a rack in the center of the oven and preheat to 350 degrees F. Spray an 8-by-4-inch loaf pan with nonstick spray and line it with parchment paper.
  • Combine the dried cherries with the 1 teaspoon cocoa powder in a small bowl. Toss to evenly coat and set aside.
  • Microwave the cherry juice in a microwave-safe measuring cup until steaming, about 1 minute. Transfer to a medium bowl, add the 1/2 cup cocoa and whisk until smooth. Set aside while you prepare the dry ingredients.
  • Put the flour, sugar, baking powder and salt in another medium bowl and whisk well to combine.
  • Add the oil, egg, egg white and vanilla to the warm cocoa mixture then whisk to combine. Pour into the dry ingredients and stir until incorporated. Pour about 1/3 of the batter into the prepared pan. Stir the cocoa-coated cherries into the remaining batter, then pour that batter into the pan. Sprinkle the chocolate chips on top.
  • Place the loaf pan on a baking sheet and bake on the center rack until a toothpick comes out with a few moist crumbs, 60 to 64 minutes. Let cool in the pan for 15 minutes then remove the quick bread to a wire rack to cool completely before slicing with a serrated knife (this will cut through the cherries easily and yield a clean slice).
  • Serve or wrap the cooled loaf in plastic wrap or foil and store on the counter for up to 3 days.

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