Holiday Cooking: Cherry Pecan Bread, updated

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A quick bread good for the Holidays, tea parties or just because. It

has a lovely pink slice studded with maraschino cherries and pecans.

The cherry flavor is not overpowering.

Cherry-Pecan Bread- makes 1 medium/large loaf (8 1/2 X 4 1/2 " )

 

1, 4 ounce bottle maraschino cherries, to be chopped (SAVE JUICE)

1 egg, room temperature

1 cup sugar

2 cups all-purpose flour

2 tablespoons butter, melted

1/4 cup cherry juice

1/4 cup orange juice

1/4 cup water

3 teaspoons baking powder

1/4 teaspoon baking soda

1 teaspoon salt

1 cup chopped pecans

 

Preheat oven to 350*F.

 

Pour off cherry juice and save. With a sharp knife, cut each cherry

into quarters. In a bowl, beat the egg, add cherries, sugar and melted

butter. Pour in cherry juice, orange juice and water. In another

bowl, mix flour, baking powder, baking soda and salt together. Add to

the cherry mixture, blend together thoroughly without overbeating.

Add chopped pecans.

 

Pour batter into greased loaf pan. Push batter into the corners (or

tap the pan on the counter a few times.)

 

Place in oven and bake about 1 1/2 hours, or until the crust is well

browned (it may crack open, that is ok) To test if it is cooked,

insert a wooden toothpick in the center. Clean and dry means cooked.

 

Remove bread from the oven. Let it rest in the pan 10 minutes before

removing from the pan and placing on wire rack to cool. This is

another bread that is better a day or so before slicing. Wrap well in

plastic wrap or aluminum foil.

 

Wonderful plain, buttered, or with cream cheese.