Cherry Pecan Bread
Ingredients
3/4 cup sugar
1/2 cup unsalted butter
softened 2 eggs
2 cups sifted flour
1 teaspoon salt
1 teaspoon baking soda
1 cup buttermilk
1 cup chopped pecans
1 (10-ounces) jar maraschino cherries, drained, juice reserved, and chopped 1 teaspoon vanilla extract 2 tablespoons powdered sugar
Instructions
Preheat oven to 350 degrees F. Cream together sugar and butter. Add eggs and vanilla and beat on medium speed until light and fluffy.
In a separate bowl, sift together flour, baking soda and salt. Add the pecans and the cherries to the dry mixture and toss to coat.
Alternate adding the dry mixture and the buttermilk to the creamed sugar mixture until combined.
Turn batter into a well-greased 2-quart mold or bundt pan (I think a loaf pan might be better).
Bake 55-60 minutes. Cool in pan on rack for 15 minutes, then remove from pan and cool completely.
For the drizzle mix powdered sugar with maraschino cherry juice to the consistency wanted.
Drizzle over bread.
Recipe and picture source…..recipelion.com