Description
This Cherry Almond Poppyseed Quick Bread is a deliciously moist and flavorful treat combining the nutty essence of almond and poppy seeds with the sweet burst of cherry pie filling. Perfect for breakfast or an afternoon snack, this quick bread is easy to prepare using a muffin mix and requires minimal ingredients and effort.
Ingredients
Dry Ingredients
- 1 pkg Krusteaz Almond Poppyseed Supreme Muffin Mix
- Enclosed poppy seeds from the Krusteaz package
Wet Ingredients
- 1 cup water
- 1 large egg
- 1 cup cherry pie filling
Instructions
- Preheat Oven and Prepare Pan: Heat your oven to 350 degrees F (175 degrees C). Lightly grease an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan to prevent sticking.
- Mix Ingredients: In a large mixing bowl, stir together the water, egg, and the muffin mix until the ingredients are just moistened. Then fold in the enclosed poppy seeds from the muffin mix package to evenly distribute them.
- Pour Batter into Pan: Pour the prepared batter into the greased loaf pan, spreading it out evenly to set the base for your bread.
- Add Cherry Pie Filling: Using a knife, gently swirl the cherry pie filling throughout the batter to create a marbled effect with sweet bursts of cherry flavor in every slice.
- Bake: Place the pan in the preheated oven and bake for 50-55 minutes, or until the bread turns golden brown and a toothpick inserted in the center comes out clean.
- Cool and Remove from Pan: Allow the bread to cool in the pan for 5 minutes, then gently loosen the sides, remove it, and let it cool completely on a wire rack before slicing.
- Store: Once completely cooled, store the bread in a tightly covered container to maintain freshness for several days.
Notes
- Ensure the loaf pan is well greased to prevent sticking.
- Do not overmix the batter; mix just until combined for best texture.
- Cherry pie filling can be substituted with other fruit fillings if preferred.
- Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for longer shelf life.
- Let the bread cool completely before slicing to prevent crumbling.
