Maraschino Pecan Bread

This bread machine loaf is packed with color and crunch. Red and green maraschino cherries, raisins, chopped pecans, and sunflower seeds are scattered through a lightly spiced dough that smells like the holidays.

Cinnamon and ginger keep the spice subtle. They’re there in the background, warming each slice without overpowering the sweet pop of the cherries and the buttery crunch of the nuts. Powdered milk in the dough gives the crumb a softer, more tender texture.

The mix-ins make this loaf look like stained glass when you slice it. Bright cherry reds and greens against a golden crumb make it a natural choice for gift-giving or a holiday breakfast spread.

Chef Tips

• Pat the maraschino cherries dry before adding. Excess syrup can make the dough sticky and throw off the hydration.
• Add the cherries, raisins, nuts, and seeds during the mix-in beep if your machine has one. Adding them at the start can crush them during kneading.
• Use a generous amount of yeast (3 teaspoons) because the heavy add-ins weigh down the dough and make it harder to rise.
• Let the loaf cool completely before slicing. The cherries are soft and will smear if the bread is still warm.

Variations

• Use dried cranberries instead of raisins for a tart, seasonal twist.
• Swap pecans for walnuts or slivered almonds.
• Add a teaspoon of orange zest to the dough for a brighter, citrusy flavor.