Breads, Breakfast, Crockpot

Crock-Pot Cherry Quick Bread


  • • 1 1/2 cup flour
  • • 1 1/2 teaspoon baking powder
  • • 1/4 teaspoon salt
  • • 2 eggs
  • • 3/4 cup sugar
  • • 6 ounce maraschino cherries
  • • 3/4 cup pecans, coarsely chopped


1. Drain cherries, reserving 1/3 cup syrup, and cut in pieces (about 1/2 cup).

2. Mix flour, baking powder and salt.

3. Beat eggs and sugar together until thick and piled softly. Alternately add dry ingredients and the 1/3 c cherry syrup to egg mixture, mixing until well-blended after each addition. Mix in cherries and pecans.

4. Turn into well greased and floured cooker bake pan or 2 pound coffee can. Cover bake pan with lid or if using coffee can, cover with 6 layers paper towels. Set in crock pot.

5. Cover and cook on high 2 – 3 hours. Remove bake pan and cool 10 minutes before removing from the pan.


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