Cherry Pecan Bread
1/2 cbutter, softened
2 call-purpose or unbleached all-purpose flour
1 tspbaking soda
3/4 cchopped pecans (i like buying already unshelled nuts from the store, to save time.)
1 jar(s)(10 oz) maraschino cherries, drained and chopped (reserve juice for another use, if desired)
1 tspvanilla extract
How to Make Cherry Pecan Bread
- Preheat oven to 350°F. Grease and flour an 8 x 4 x 2 inch loaf pan.
- In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition.
- Combine the next 3 items; add to the creamed mixture, alternately with buttermilk. Stir in pecans, cherries, and vanilla extract.
- Pour into prepared pan. Bake for 65-75 minutes, or until a toothpick inserted in center comes out clean. Cool 10 minutes in pan, before removing from pan, to a wire rack. Makes 10-12 servings.