Cherry Pecan Bread

I hadn’t made this recipe in decades…. until today.
Nice to know it’s still as yummy as I remember it.
How could you possibly go wrong?
Maraschino cherries and pecans folded into a rich buttermilk batter.

INGREDIENTS:
1/2 cup butter, softened
3/4 cup white sugar
2 eggs
1 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cups all-purpose flour
1 (10 ounce) jar maraschino cherries, drained and chopped
1 cup chopped pecans

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 5 inch loaf pan.
2. In a large bowl, cream butter and sugar together. Add eggs, and continue mixing until light and fluffy. Add baking soda, salt, and vanilla; mix thoroughly. Alternately add buttermilk and flour to the creamed mixture, mixing only enough to hold ingredients together. Fold in cherries and nuts, mixing lightly. Turn batter into prepared pan.
3. Bake for 50 to 60 minutes, or until bread tests done. Cool completely before slicing.