1 (10 oz.) jar maraschino cherries
2 c. all purpose flour
1 tsp. baking soda
1/2 tsp. salt
3/4 c. sugar
1/2 c. butter, softened
2 lg. egg
1 tsp. vanilla
1 c. buttermilk
1 c. chopped pecans

Drain and chop cherries, reserving juice. Combine flour, soda, and salt. Set aside. In large mixer bowl, cream sugar and butter. Add eggs and vanilla; 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 2 greased and floured 7 3/8 x 3 5/8 x 2 1/4 inch loaf pans. Bake at 350 degrees for 30-35 minutes or until pick inserted in center comes out clean. Cool in pans 5 minutes. Remove to racks to cool.

GLAZE:

1 c. confectioners sugar
Reserved cherry juice

Mix confectioners sugar with enough reserved cherry juice to form a glaze (about 2 tablespoons). Pour over warm bread. Cool. Store in covered container. Refrigerate. Yields 2 loaves. This makes a pretty gift. May be frozen.