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Cherry Bread


  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 eggs
  • 3/4 cup granulated sugar
  • 1 (6 ounce) jar maraschino cherries
  • 3/4 cup pecans, coarsely chopped


  1. Drain cherries, reserving 1/3 cup syrup, and cut cherries in pieces (about 1/2 cup).
  2. Mix flour, baking powder and salt. Beat eggs and sugar together until thick and piled softly.
  3. Alternately add dry ingredients and the 1/3 cup cherry syrup to egg mixture, mixing until well blended after each addition.
  4. Mix in cherries and pecans.
  5. Turn into well greased and floured cooker bake pan or 2-pound coffee can.
  6. Cover bake pan with lid or if using coffee can, cover with 6 layers paper towels.
  7. Set in slow cooker.
  8. Cover and cook on HIGH for 2 to 3 hours.
  9. Remove bake pan and cool 10 minutes before removing from pan.

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