Cherry Pie Filling Bread

"This bread is out of this world delicious. Wonderful served with with cream cheese."
 
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Cherry Pie Filling Bread created by Marg CaymanDesigns
Ready In:
1hr 20mins
Ingredients:
10
Yields:
2 loaves
Serves:
36
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ingredients

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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.

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  1. logan.mariekouski1
    Well that’s 2 hours of my life I will never get back, wasted most of my coconut oil $$. I’m a great baker and the best at baking breads (I even make delicious pumpkin pie from scratch with real pie pumpkins) rather than I am a cake baker. I wasted my cherries I was going to use on my homemade cheesecake. This was suppose to be my husband’s breakfast but I guess off to delivery service I go for donuts! Not only did it not get done in 75 minutes!! BUT it took an hour 40 (lowering the temperature the last 30), which clearly burnt the outside, when I went to flip it half of the loaf stuck to the pan… I never have that issue, the recipe asks for an obscene amount of oil, when I tasted the inside I’m almost not upset it didn’t turn out because it’s tasteless and oily! Messed up my kitchen for no reason. Just not great! Don’t waste your time!
     
  2. hrtsinwv
    I used all butter and cut the sugar to 1 & 1/4 cup sugar because pie filling is often very sweet. Baked in a bundt pan.. It was delicious??
     
    • Review photo by hrtsinwv
  3. Stellasgrand
    I had high hopes for this recipe, but it didn't work at all for me. The edges were burning so I rearranged them in the oven and turned the temperature down by 15 degrees. I tested the loaves three times with "clean toothpick" results but somehow the firm top collapsed and they were completely raw in the center. After they cooled completely, I trimmed the outer 3/4" of bread from the scorched edges to see it I'd forgotten any ingredients only to find an oily, almost tasteless end product. I've been baking for 40 years but with this many good reviews, I must have messed up along the way.
     
  4. Felyena
    Made 2 types of cherry bread today and this one was rated the best today by kids, myself and the guys where my husband works. I used 1 cup apple sauce and a 1/2 cup canola oil, and I omitted the pecans this time but will try it with them in the future. Great flavor and texture, not crazy sweet at all which we were kind of expecting with the pie filling. Definately a keeper, its been placed in the binder of recipes that will be repeated often. Thank you for sharing it with us.
     
  5. maggiehmacpherson
    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 ??
     

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