Have you made CHEERY CHERRY BREAD - CROCKPOT?
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Rating: 5/5 (1 vote cast)

Meal Type:

Total Time: 0 min.

Cook Method: Oven

Serving Size: 12 - Change

Nutritional Facts

Servings Per Recipe: 12

Amount Per Serving

Calories 0

% Daily Value**

Total Fat 0g

Saturated Fat 0g

Unsaturated Fat 0g

Cholesterol 0mg

Sodium 0mg

Total Carbohydrate 0g

Dietary Fiber 0g

Sugars 0g

Protein 0g

Vitamin A 0%

Vitamin C 0%

Calcium 0%

Iron 0%

Potassium 0%

Vitamin E 0%

** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

CHEERY CHERRY BREAD - CROCKPOT

Submitted By: Steve W. - See All My Recipes

Date Added: September 12, 2009

Ingredients:

1 1/2 Cups Flour A/P

1 1/2 Teaspoons Baking Powder plus

1/4 Teaspoon Salt (generous)

2 Unit Eggs in shell (up to 8)

3/4 Cup Sugar pinch

6 Ounces Maraschino Cherries (10 to 12)

3/4 Cup Pecan coarsely chop

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Directions:

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

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 c cherry syrup to egg mixture, mixing until well-blended after each addition.

4. Mix in cherries and pecans. Turn into well greased and floured cooker bake pan or 2 lb.

5. coffee can. Cover bake pan with lid or if using coffee can, cover with 6 layers paper towels.

6. Set in crock pot. Cover and cook on high 2 - 3 hours.

7. Remove bake pan and cool 10 minutes before removing from pan.

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Dietary Notes:

This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:

This recipe contains potential food allergens and will effect people with Wheat, Egg, Gluten, Sulfites, Cherry, Natural Sweeteners, Pecan allergies.


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