Cheery Cherry Bread
Submitted by vickyv
Slow cooker cherry bread studded with maraschino cherries and crunchy pecans. This sweet, moist loaf bakes right in your crock pot with no oven needed.
YIELD
1 loafPREP
20 minCOOK
2 hrsREADY
2 hrsYes, you can bake bread in a slow cooker, and this cherry-studded loaf is living proof.
Maraschino cherries and their rosy syrup get folded into a fluffy egg-and-sugar batter along with crunchy chopped pecans. The whole thing steams gently in the crock pot, coming out impossibly moist with jewel-toned pockets of cherry in every slice.
It’s a fun conversation starter and a genuine lifesaver when the oven is already spoken for during the holidays.
Kitchen Tips
- Drain the cherries well but save that syrup. It goes right into the batter and gives the bread its rosy color and subtle sweetness.
- Line the bake pan or coffee can with parchment for easy removal. A well-greased and floured surface works too, but parchment is foolproof.
- Place a layer of paper towels under the crock pot lid to catch condensation. Dripping water makes the top of the bread soggy.
- Let the bread cool in the pan for at least 10 minutes before turning out. It’s fragile when hot.
Ingredients
Directions
Mix flour, baking powder and salt.
Beat eggs and sugar together until thick and piled softly.
Alternately add dry ingredients and the ⅓ 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 to 3 hours.
Remove bake pan and cool 10 minutes before removing from pan.
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