Recipe: Buttermilk Chocolate Bread Creamy Cherry Glaze (mini loaves)

Buttermilk Chocolate Bread Creamy Cherry Glaze (mini loaves)
rec.food.cooking/Alan Boles/1999
Yields 3 mini loaves

1/2 cup butter; softened
1 cup sugar
2 eggs
1/2 cup buttermilk
1 teaspoon vanilla
1/2 cup semisweet chocolate chips, melted
2 1/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 pinch salt (opt)
1 cup pecans; chopped
1/2 cup glaced cherries; chopped

Creamy Cherry Glaze
Combine:
1 1/2 tablespoons cream
3/4 cup powdered sugar; sifted
Stir in:
2 tablespoons glaced cherries; finely chopped

Beat together butter, sugar, eggs, buttermilk, and vanilla until blended. Beat in melted chocolate.

Combine flour, baking powder, baking soda, and salt; add to creamed mixture. Stir until dry ingredients are just moistened, do not overmix. Stir in pecans and cherries. Divide batter between 3 greased and lightly floured mini loaf foil pans (6x3x2-inches).

Place pans on a cookie sheet and bake in a 325F oven for 45-50 minutes, or until a cake tester, inserted in center, comes out clean. Allow to cool for 15 minutes and then remove from pans and continue cooling on a rack.

When cool, drizzle tops with Creamy Cherry Glaze.