Cherry Pumpkin Bread is a delightful twist on traditional pumpkin bread, combining the rich flavors of pumpkin with the sweetness of cherries. Perfect for fall baking or a special breakfast treat, the recipe will surely please your taste buds.
When it comes to the nuts, feel free to swap pecans for walnuts or the other way around, depending on your preference or what you have on hand. If you’re looking for a nut-free option, simply omit them altogether without compromising the structure of the bread. As for the candied cherries, if you can’t find them, dried cherries can be a delightful alternative, adding a different kind of sweetness. Always make sure your ingredients are fresh for the best flavor and texture, especially the baking soda and spices.
Bread & Rolls
Cherry Pumpkin Bread Recipe
Ingredients
- 1/2 teaspoon cinnamon
- 1 1/4 cups sugar
- 1 teaspoon baking soda
- 1 2/3 cups flour
- 1/2 cup chopped pecans or 1/2 cup walnuts
- 1/2 cup chopped candied cherry
- 1/2 cup vegetable oil
- 2 eggs
- 1/4 teaspoon salt
- 1/2 teaspoon nutmeg
- 1 cup pumpkin
Instructions
- Preheat your oven to 350 degrees.
- In a mixing bowl, combine 1/2 cup vegetable oil, 2 eggs, 1/3 cup water, and 1 cup pumpkin, stirring until well mixed.
- In another bowl, stir together 1 2/3 cups flour, 1 1/4 cups sugar, 1 teaspoon baking soda, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/4 teaspoon salt.
- Gradually beat the dry ingredients into the pumpkin mixture until just combined; do not overmix.
- Gently fold in 1/2 cup chopped candied cherries and 1/2 cup chopped pecans or walnuts.
- Pour the batter into a greased and lightly floured 9x5x3 loaf pan, smoothing the top if needed.
- Bake for about 1 hour, or until a tester inserted into the center comes out clean. Allow to cool before slicing.