Cherry Pie Filling Bread

Prep Time
Cook Time
1h 10m
Ready In

"This one also is basically a direct copy from one posted at, but I need it somewhere it can actually be printed. Last year I did a variation of this using blueberry pie filling and walnuts as well, and it was very popular. I also leave the nuts out for a friend who doesn't like them, and no one ever complains about their absence. I always cut each loaf in half lengthwise and then slice for trays. Each loaf should give you 16 half-slices of bread."

Original recipe yields 32 servings


  • Serving Size: 1 (55.6 g)
  • Calories 214
  • Total Fat - 9 g
  • Saturated Fat - 1.7 g
  • Cholesterol - 21.1 mg
  • Sodium - 235.4 mg
  • Total Carbohydrate - 28.2 g
  • Dietary Fiber - 2.7 g
  • Sugars - 13.6 g
  • Protein - 6.7 g
  • Calcium - 74.2 mg
  • Iron - 1.4 mg
  • Vitamin C - 0.6 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 350F; grease and flour two 9x5-inch loaf pans.

Step 2

Beat oil, eggs and vanilla together with an electric mixer.

Step 3

Sift dry ingredients together; gradually beat into liquid mixture.

Step 4

Stir in pie filling by hand; stir in nuts if using.

Step 5

Divide batter evenly between prepared loaf pans.

Step 6

Bake for 50 minutes to 1 hour, until a toothpick inserted near center comes out clean.

Step 7

Remove to wire racks and cool completely before slicing.

Step 8

Delicious as-is, or with butter or cream cheese frosting. Sometimes I sprinkle the tops with confectioners' sugar as the loaves are cooling.

Tips & Variations

No special items needed.