Cherry Pecan Mandlbrodt

Follow our step-by-step guide on how to make Cherry Pecan Mandlbrodt.

1. Step 1

   Start by preheating your oven to 350°F (175°C). While the oven warms up, lightly grease a baking sheet to prepare for your delicious loaves.

2. Step 2

   In a large mixing bowl, combine the vegetable oil and white sugar. Using an electric mixer, beat them together until well blended. Next, add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. This step is crucial for achieving a smooth batter.

3. Step 3

   In a separate small bowl, whisk together the all-purpose flour, salt, and baking powder. Gradually stir this dry mixture into the sugar and egg mixture, mixing just until everything is combined. Be careful not to overmix; a few lumps are perfectly fine!

4. Step 4

   Now it’s time to fold in the star ingredients: the chopped pecans and halved maraschino cherries. Gently mix until they are evenly distributed throughout the dough.

5. Step 5

   With lightly greased hands, divide the dough into two equal portions. Shape each portion into a loaf about 10 inches long and 3 inches wide. Place these loaves on your prepared baking sheet and sprinkle the tops generously with cinnamon sugar for that extra touch of sweetness.

6. Step 6

   Bake in the preheated oven for 25 to 30 minutes, or until the loaves feel firm to the touch. Once baked, remove them from the oven and let them cool slightly on the baking sheet.

7. Step 7

   After a brief cooling period, slice each loaf into 3/4-inch thick slices, placing them cut side up back on the baking sheet. Increase the oven temperature to 400°F (200°C) and return the slices to the oven. Toast them for about 5 minutes, or until the edges turn a lovely golden brown.

8. Step 8

   Finally, allow the mandlbrodt to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. Once cooled, store your delightful treats in an airtight container to keep them fresh and ready to enjoy!