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Cherry Pecan Bread

12/3/2013

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I originally found this recipe in a little Canadian cookbook called "I've Got to Have THAT Recipe Too!"  This is a tried and true recipe that I've made and given away as a simple little gift:

  • 3/4 cup sugar
  • 1/2 cup butter
  • 2 eggs
  • 2 cups flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup buttermilk
  • 1 cup pecans, chopped
  • 1 10-oz jar maraschino cherries, drained (reserve liquid), chopped*
  • 1 tsp vanilla
  • Glaze:  1 cup powdered sugar and 1 - 2 tablespoons milk or reserved cherry juice (one tablespoon of each)
  • In a large bowl, cream together sugar, butter and eggs until light and fluffy.
  • Combine dry ingredients and add to butter mixture along with the buttermilk.  Beat until well blended.  Stir in pecans, cherries and vanilla.
  • Pour batter into greased loaf pan.  Bake at 350 (F) for 55 - 60 minutes.
  • Remove from pan, cool and glaze.  Makes one loaf.
  • For the glaze...combine the powdered sugar and milk or reserved cherry juice until smooth.  Drizzle over warm pecan bread.
  • *the reserved cherry juice can be refrigerated and used for batches of Kenny Lysdahl Brandy Manhattans!

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    Family, friends and home are the treasures that bring me the most pleasure.  Through my blog, I wish to share part of my life and heart with readers.

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