Cherry Pecan Bread

(Sharon Underwood)

3/4 cup white granulated sugar
1/2 cup butter, softened
2 large eggs
2 cups sifted flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 cup chopped pecans
10-oz. jar maraschino cherries, drained, chopped
1 teaspoon vanilla

In a large mixing bowl, cream sugar, butter, and eggs.  Mix in flour, baking soda, salt, and buttermilk.  Stir in pecans, maraschino cherries that have been drained and patted dry on paper towels, and vanilla.  Pour into one large greased and floured bread pan, or two small aluminum bread pans, greased and floured.  Bake in a 350 degree oven; small loaves for 45 minutes or until a toothpick inserted comes out clean; large loaf for 55 to 60 minutes.  Allow bread to rest in pans for 10 minutes and then turn out onto a wire rack to cool.