Recipe - Decadent Chocolate Cherry Bread

BREAD
1 pack Pillsbury nut or date quick
bread mix
1 cup Coarsely chopped pecans
10 ounce Maraschino cherries; drained
and cut in half, reserving
liquid
Three fourths cup Miniature semisweet
chocolate chips
Three fourths cup Water
One fourth cup Kirsch; cherryflavored
liqueur*
1 tablespoon Oil
1 Egg

GLAZE
One half 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 9x5inch 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 8x4inch pan, 60 to 70 minutes for
9x5inch 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.

16 servings

TIPS: * Two teaspoons almond extract plus One fourth cup water can be substituted
for One fourth cup kirsch. ** Three 3x5inch loaf pans can also be used. Bake at
350 F. for 40 to 50 minutes.

HIGH ALTITUDE Above 3500 feet: Add One fourth 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 MCRecipe Digest V1 #948 by "abprice@wf.net" abprice@wf.net on
Dec 7, 1997