Cheery Cherry Bread
Yield
1 loafPrep
20 minCook
2 hrsReady
2 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| 2 | large |
eggs
|
|
| ¾ | cup |
sugar
|
|
| 6 | ounces |
maraschino cherries
drained, chopped, syrup saved |
|
| ¾ | cup |
pecans
coarsely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
all-purpose flour
|
|
| 7.5 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 2 | large |
eggs
|
|
| 177 | ml |
sugar
|
|
| 173.4 | ml/g |
maraschino cherries
drained, chopped, syrup saved |
|
| 177 | ml |
pecans
coarsely chopped |
|
Directions
Mix flour, baking powder and salt.
Beat eggs and sugar together until thick and piled softly.
Alternately add dry ingredients and the ⅓ cup cherry syrup to egg mixture, mixing until well-blended after each addition.
Mix in cherries and pecans.
Turn into well greased and floured cooker bake pan or 2 lb coffee can.
Cover bake pan with lid or if using coffee can, cover with 6 layers paper towels.
Set in crock pot.
Cover and cook on high 2 to 3 hours.
Remove bake pan and cool 10 minutes before removing from pan.
