Cherry Pecan Bread

¾ cup sugar
½ cup butter
2 eggs
2 cups flour
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
1 cup chopped Pecans
1 (10 oz) jar Maraschino cherries, drained and cut in half
1 teaspoon vanilla

Preheat oven to 350°. In a large bowl cream together sugar, butter, eggs until light and fluffy. Combine dry ingredients and add to butter mixture along with buttermilk. Stir until well blended. Stir in Pecans, cherries and vanilla. Pour into two greased 8½ X 4½ X 2½ loaf pans. Bake 35-40 minutes.

Glaze: Combine approximately 4 tablespoons Powdered sugar, ½ cup reserved cherry juice until smooth. Drizzle over warm bread. Let bread set for 5-10 minutes before removing from pan.