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Cherry Pecan Bread

 Cherry Pecan Bread
I've used this recipe for nearly 30 years, and it's always a success," declares Mary Weeks. "Not only is it easy to prepare, but it freezes well, so I usually have an extra loaf on hand," writes the Central, South Carolina baker.
16 ServingsPrep: 15 min. Bake: 55 min. + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 cup buttermilk
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 jar (10 ounces) maraschino cherries, drained and chopped
  • 1 cup chopped pecans

Directions

  • In a bowl, cream butter and sugar. Add eggs and buttermilk. Combine
  • the flour, baking soda and salt; add to creamed mixture just until
  • blended. Fold in the cherries and pecans. Transfer to a greased
  • 9-in. x 5-in. loaf pan.
  • Bake at 350° for 55-65 minutes or until a toothpick inserted near
  • the center comes out clean. Cool for 10 minutes before removing from
  • pan to a wire rack. Yield: 1 loaf.
Nutritional Facts: 1 serving (1 each) equals 244 calories, 12 g fat (4 g saturated fat), 43 mg cholesterol, 271 mg sodium, 33 g carbohydrate, 1 g fiber, 4 g protein.