Cherry Pie Filling Bread
December 16, 2012
"This one also is basically a direct copy from one posted at F.com, 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."
- 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
Preheat oven to 350F; grease and flour two 9x5-inch loaf pans.
Beat oil, eggs and vanilla together with an electric mixer.
Sift dry ingredients together; gradually beat into liquid mixture.
Stir in pie filling by hand; stir in nuts if using.
Divide batter evenly between prepared loaf pans.
Bake for 50 minutes to 1 hour, until a toothpick inserted near center comes out clean.
Remove to wire racks and cool completely before slicing.
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.