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

CHOCOLATE CHERRY BREAD

1/2 cup butter, softened
1 cup sugar
2 eggs
1/2 cup buttermilk
1 tsp vanilla
1/2 cup semisweet chocolate chips, melted
2 1/4 cups flour
1 tsp baking powder
1 tsp baking soda
1 pinch salt
1 cup pecans, chopped
12 cups candied cherries
Creamy Cherry Glaze (recipe follows)

Preheat oven to 325 degrees F. Grease and flour 3 (6x3x2-inch) mini foil loaf pans.

Beat together first 5 ingredients until blended. Beat in melted chocolate; set aside.

Combine and add next 4 ingredients and stir until dry ingredients are just moistened. Do not overmix.

Stir in pecans and cherries. Divide batter between prepared pans; place pans on a cookie sheet.

Bake 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.

CREAMY CHERRY GLAZE

3/4 cup powdered sugar, sifted
1 1/2 tbsp cream
2 tbsp finely chopped candied cherries

Combine the ingredients for the glaze.

Makes 3 mini loaves (6x5-inch)
From: Csally/wv