What You Need:

1 (6 oz.) jar maraschino cherries
1 1/2 C of flour
1 1/2 tsp baking powder
1/4 tsp salt
2 eggs
3/4 C of sugar
3/4 C of pecans, coarsely chopped

How to Make It:

Drain the cherries reserving 1/3 C of the juice and finely chop the cherries.
Mix together the flour, baking powder and salt.
Beat the eggs and sugar together in a separate bowl until thick.
Add the cherry juice and flour to the egg mixture, alternating between the two and stir after each addition.
Stir in the pecans and cherries.
Spray a crock pot insert with a non stick cooking spray.
Lightly flour the insert knocking off any extra flour.
Spread the batter evenly into the insert and cover.
Place the insert into the slow cooker.
Cover and cook on high for 3 hours.
Remove the bread and allow it to stand 10 minutes before slicing.

Makes 6 servings

Making bread is a snap in the slow cooker. If you don’t have a baking insert for your slow cooker substitute a clean 2 lb. coffee can instead. When using a coffee can the cooking time does not change. Be sure to cover the can with 6 layers of paper towel after you have placed in it in the slow cooker.

Preparation Time: approximately 15 minutes
Cooking Time: approximately 3 hours
Total Time: approximately 3 hours 15 minutes