1 (10 oz.) jar maraschino cherries
2 c. flour
1 tsp. baking soda
1/2 tsp. salt
3/4 c. sugar
1/2 c. butter
2 eggs
1 tsp. vanilla
1 c. buttermilk
1 c. chopped nuts

Drain and chop cherries. Reserve juice. Combine flour, soda and salt; set aside.

In large mixer bowl, cream sugar and butter. Add eggs and vanilla and mix well. Add dry ingredients alternately with buttermilk. Beat well after each addition.

Lightly flour cherries and pecans. Fold in mixture just until coated. Pour into two greased and floured loaf pans. Bake at 350 degrees for 30 to 35 minutes until done. Cool in pans 5 minutes. Remove to racks to cool.

GLAZE:

1 c. confectioners' sugar
2 tbsp. cherry juice

Mix sugar with enough juice from cherries to form a glaze. Pour over warm bread. Cool. Store in covered container or wrap in waxed paper and then aluminum foil. Refrigerate. May be frozen.