CHERRY-PECAN BREAD

1 4-ounce bottle maraschino cherries (juice reserved)
1 egg, room temperature
1 cup granulated sugar
2 tablespoons unsalted butter, melted
1/4 cup orange juice
1/4 cup rum
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1 teaspoon table salt
1 cup chopped pecans

Grease a medium-sized loaf pan.
Preheat oven to 350° F.
Pour off the cherry juice and reserve. There should be 1/4 cup. With a sharp knife, quarter the cherries.
In a mixer bowl, beat the egg, add the cherries, and stir in the sugar and melted butter with the mixer flat beater. Pour in the cherry and orange juices as well as the rum.
In a medium bowl, stir together the flour, baking powder, baking soda and salt. Add these to the liquid, a spoonful at a time, and blend together thoroughly. Add the chopped nuts, and stir in.
Pour the batter into the greased pan. Push into the corners and level with a spoon or spatula.
Bake 60-75 minutes until the crust is well browned. When a wooden toothpick inserted in the loaf comes out clean and dry, the loaf is done.
Remove the bread from the oven. Let rest in the pan for 10 minutes before removing to a wire rack to cool.
Once cooled, wrap with foil or plastic wrap.