Ingredients
1
(16.6-oz.) pkg. date quick bread & muffin mix
1
cup coarsely chopped pecans
1
(10-oz.) jar maraschino cherries, drained, cherries cut in half, reserving liquid
3/4
cup miniature semisweet chocolate chips
3/4
cup water
1/4
cup cherry-flavored liqueur*
1
tablespoon oil
2
eggs
Preparation
Heat oven to 350°F. Grease and flour bottom only of 8x4 or 9x5-inch loaf pan. In large bowl, combine all ingredients; stir 50 to 75 strokes with spoon until mix is moistened. Pour batter into greased and floured pan.
Bake at 350°F. For 8x4-inch pan, bake 1 hour 10 minutes to 1 hour 20 minutes; for 9x5-inch pan, bake 1 hour 5 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove from pan. Cool 1 hour or until completely cooled.
Wrap loaf tightly in plastic wrap or foil. Refrigerate at least 24 hours. Store in refrigerator for up to 2 weeks or in freezer for up to 3 months.
