Yield: 16 Servings
|1 pack||Pillsbury nut or date quick bread mix|
|1 cup||Coarsely chopped pecans|
|10 ounces||Maraschino cherries; drained and cut in half, reserving liquid|
|¾ cup||Miniature semi-sweet chocolate chips|
|¼ cup||Kirsch; cherry-flavored liqueur*|
|½ cup||Powdered sugar|
|1 tablespoon||Butter; softened|
|1 tablespoon||Reserved cherry liquid; (up to 2)|
Heat oven to 350 F. Grease and flour bottom only of 8x4 or 9x5-inch loaf pan.** In large bowl, combine all bread ingredients. Stir 50 to 75 strokes by hand until dry particles are moistened. Pour into greased and floured pan.
Bake at 350 F. for 65 to 80 minutes for 8x4-inch pan, 60 to 70 minutes for 9x5-inch pan, or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely.
In small bowl, blend all glaze ingredients until smooth, adding enough cherry liquid for desired spreading consistency. Frost bread; if desired, decorate with additional cherries and nuts. Refrigerate until glaze is set.
Wrap in plastic wrap or foil; store in refrigerator up to 2 weeks or freeze up to 3 months. For optimum flavor, refrigerate at least 24 hours before serving.
TIPS: * Two teaspoons almond extract plus ¼ cup water can be substituted for ¼ cup kirsch. ** Three 3x5-inch loaf pans can also be used. Bake at 350 F. for 40 to 50 minutes.
HIGH ALTITUDE - Above 3500 feet: Add ¼ cup flour to dry bread mix. Bake as directed above.
Copyright 1997 The Pillsbury Company Busted by Barb at Possum Kingdom Lake Texas Recipe by: Pillsbury Solutions, December 07, 1997 Posted to MC-Recipe Digest V1 #948 by "abprice@..." <abprice@...> on Dec 7, 1997