Cherry Pie Filling Bread
Indulge in the irresistible charm of Cherry Pie Filling Bread, a delightful fusion of classic quick bread and the luscious flavors of cherry pie. This easy-to-make recipe combines a buttery, vanilla-scented batter with bursts of sweet and tangy cherry pie filling for a soft, moist loaf that’s as beautiful as it is delicious. With just 15 minutes of prep time, this homemade treat is perfect for breakfast, dessert, or an afternoon snack. Enhance the experience with an optional powdered sugar glaze for a touch of added decadence. Whether you’re serving it fresh from the oven or saving slices for later, this cherry-studded bread is bound to impress family and friends alike. Perfect for cherry lovers and quick bread enthusiasts, this recipe brings comfort and flavor to your kitchen with every slice.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 large Egg
- 0.75 cups Whole milk
- 0.25 cups Unsalted butter, melted
- 1 teaspoons Vanilla extract
- 1 cups Cherry pie filling
- 0.5 cups Powdered sugar (for glaze, optional)
- 1 tablespoons Milk (for glaze, optional)
- 0.25 teaspoons Vanilla extract (for glaze, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
In a separate medium bowl, whisk the egg, milk, melted butter, and vanilla extract until well combined.
Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix; the batter will be thick.
Gently fold in the cherry pie filling, ensuring that the cherries are evenly distributed without breaking them apart too much.
Pour the batter into the prepared loaf pan and spread it evenly with a spatula.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean (a few moist crumbs are okay).
Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
If making the optional glaze, whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth. Drizzle it over the cooled bread before serving.
Slice and serve your Cherry Pie Filling Bread. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.7 g | 86% | |
| Saturated Fat | 36.8 g | 184% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2407 mg | 105% | |
| Total Carbohydrate | 484.6 g | 176% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 288.2 g | ||
| Protein | 39.9 g | 80% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 340 mg | 26% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 846 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
