This is a doubly delightful cherry quick bread that is sure to delight! It uses canned cherry pie filling and the added bonus of orchard fresh sour cherries. Very moist, dense and delicious, this makes both wonderful loaf size breads and fantastic muffins. There is no need to frost, glaze or adorn this bread in any other manner...it's THAT good! Please note: you will NOT get the same results if you substitute oil for butter or applesauce for butter/oil. Your baking times will increase and the cherry flavour will be diminished. Also, cinnamon's are different. I use a Vietnamese cinnamon which is a much softer, less harsh cinnamon. Also, times are NOT for a large loaf pan. The baking time can exceed one hour if you choose to bake in a larger pan. This recipe is for small loaves or large muffins. Baking time will vary with muffin or loaf pan size!