Cherry Bread in Crock Pot

1 (6 oz.) jar maraschino cherries
1 1/2 C of flour
1 1/2 tsp baking powder
1/4 tsp salt
2 eggs
3/4 C of sugar
3/4 C of pecans, coarsely chopped

How to Make It:

Reserve 1/3 C of the cherry juice and discard the remaining juice.
Chop the cherries and set aside.
Place the flour, baking powder and salt into a mixing bowl and stir to combine.
In a separate bowl beat the eggs and sugar together until thick.
Alternating between the reserved cherry juice and the flour, add to the egg mixture stirring after each addition.
Fold in the pecans and chopped cherries.
Grease and flour a crock pot baking insert.
Pour the batter into the prepared insert and cover the insert with its lid.
Place the insert into the slow cooker and cover the cooker.
Cook on high for 3 hours, remove and let stand 10 minutes before slicing.

Makes 6 servings