Community Pick
Cherry Pie Filling Bread
"This bread is out of this world delicious. Wonderful served with with cream cheese."
photo by Marg (CaymanDesigns)
- Ready In:
- 1hr 20mins
- Ingredients:
- 10
- Yields:
-
2 loaves
- Serves:
- 36
ingredients
- 1 1⁄2 cups oil
- 3 eggs
- 1 teaspoon vanilla extract
- 3 cups flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 (20 ounce) can cherry pie filling
- 1 1⁄2 cups chopped pecans
directions
- Beat together oil, eggs and vanilla.
- Sift dry ingredients together and add to egg mixture.
- Stir in cherry pie filling and nuts by hand.
- Pour into 2 greased and floured loaf pans.
- Bake at 350° for 50 minutes to 1 hour.
Questions & Replies
-
Hi, I just made this loaf exactly to the recipe instructions. Baked the two loaves for 60 min at 350°. Both were raw in the middle. What happened ?? -
Can I use blueberry pie filling
Reviews
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I made this tasty bread over the weekend. What a great recipe! I poured all of the batter into a bundt cake pan (it all fit), and baked for about 55 minutes. YUMMMY! Thanks for posting, Marie!
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Incredibly good! On the suggestion of others, I reduced the oil and sugar (substituted fruit juice for 1/2 the oil and cut out 1/2 c of sugar). It turned out delightful and I got lots of compliments on the bread. Yum! -
Oh my!!! This is a 10-star recipe for us. Delicious! The only change I made was to omit the cinnamon as a personal preference. The bread is extremely moist and flavorful. It will be made many more times, I can guarantee that! My family has already requested I make it again next weekend using blueberry pie filling. YUM! Thanks so much for posting this winner! -
I cut the recipe in half (because I had only half a can of pie filling in the fridge) and made 12 muffins. As another reviewer suggested, I cut the sugar in half -- perfect suggestion. I thought these were delicious. (They're for the kids, but I had to try one, right? :)) -
A nice option to banana, zucchini and pumpkin bread. I used 1 cup of melted butter and turned this into muffins rather than a loaf.
see 112 more reviews
Tweaks
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Incredibly good! On the suggestion of others, I reduced the oil and sugar (substituted fruit juice for 1/2 the oil and cut out 1/2 c of sugar). It turned out delightful and I got lots of compliments on the bread. Yum!
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This tasted great! I did make a minor change. I put in 1 c. applesauce and 1/2 cup canola oil instead of the full 1 1/2 c. I also had homemade canned filling that was a little less on the cherries than I'd hoped for, but it still gave the bread tons of flavor! I baked mine in smaller loaf pans and they didn't need to be baked as long as 50 minutes. I'd definitely make these again.
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So good! I used 3/4 cup of grapeseed oil and substituted applesauce for the rest of the oil. This worked out beautifully. I also used almond extract rather than vanilla. Now I know what to do with extra cans of pie filling! Thanks for sharing! -
Fantastic! I was a bit worried about how it would turn out after realizing my eggs were all expired. I had to use some Egg Replacer I had in the cupboards for my son's allergies but I really haven't used it often and wasn't sure it would work out. I also subbed out half the oil for applesauce and didn't have more than about 1/2 cup of pecans.... but it turned out WONDERFUL. It took the full hour to cook in my oven and is nice and moist with a great crust (I didn't sift). I wasn't sure if the egg replacer was what made my dough so thick while trying to mix it, but afterwards read through some reviews to find others found the same to be true with theirs. I will definitely make this simple and tastey bread again, and it's GREAT that it makes two loaves!
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Family loved this bread. I subbed 1/2 cup applesauce for the oil. I made one loaf with pecans and one without.
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RECIPE SUBMITTED BY
Marie
Fairport, NY
I live in upstate New York. I am retired and now have time to enjoy my children, my grandchildren and great grandchildren.
