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Crockpot Cheery Cherry Bread

1 1/2 c flour
1 1/2 ts baking powder
1/4 ts salt
2 eggs
3/4 c sugar
6 oz maraschino cherries
3/4 c pecans, coarsely chopped

Drain cherries, reserving 1/3 c syrup, and cut in pieces (about
1/2 c). Mix flour, baking powder and salt. 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. 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 - 3 hours.
Remove bake pan and cool 10 minutes before removing from pan.

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