Easy sticky bun loaf

Instructions

• Preheat oven to 350F (180C). Lightly coat a 9x5-inch (2-L) loaf pan with butter or vegetable oil. Line bottom of pan with parchment or waxed paper. In a small bowl, stir pecans with cherries, 1/4 cup (50 mL) flour and cinnamon. Stir in melted butter. Set aside.

• In a large bowl, stir 1-3/4 cups (425 mL) flour with sugar, baking powder and salt. In a medium-size bowl, whisk buttermilk with oil and eggs. Pour over flour mixture. Using a wooden spoon, stir just until mixed. Do not overmix or loaf will be tough. Evenly crumble half of pecan topping over bottom of prepared pan. Spoon half of batter over pecan topping, then smooth top. Crumble in remaining pecan topping over batter. Spoon remaining batter overtop, then smooth surface. Bake in centre of 350F (180C) oven until a cake tester inserted in centre comes out clean, from 1 hour to 1 hour 10 minutes.

• A few minutes before loaf comes out of oven, pour corn syrup into a small microwave-safe bowl. Microwave, uncovered, on medium until warm, 1 minute, stirring halfway through. Or pour syrup into a small saucepan set over medium heat, stirring occasionally until warm, about 1-1/2 minutes. Remove loaf from oven. Run a knife around edges of pan. Turn pan upside down onto a serving platter. Remove pan. Drizzle warm corn syrup over surface of loaf, letting it drip down sides. Let stand 15 minutes before slicing. Loaf tastes best the day it's made, but any leftovers can be wrapped in foil and kept at room temperature overnight. If not using within 2 days, freeze up to 1 month. Unwrap and defrost, then warm in microwave.