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