Serves: 12
Total Calories: 160
Drain cherries, reserving 1/3 cup syrup, and cut cherries in pieces (about 1/2 cup). Mix flour, baking powder and salt. Beat eggs and sugar together until thick and piled softly. Alternately add dry ingredients and the 1/3 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 - 3 hours. Remove bake pan and cool 10 minutes before removing from pan.
This Cheery Cherry Bread recipe is from the Cook'n Fix & Forget Cookbook. Download this Cookbook today.
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