Cherry Delight Quick Bread
Indulge in the sweet, moist goodness of our Cherry Delight Quick Bread, a splendid combination of rich cherry flavors made with both creamy canned cherry pie filling and fresh, tangy sour cherries. This easy-to-make quick bread is perfect for any occasion, whether you enjoy it as a hearty breakfast, a delightful snack, or a scrumptious dessert. Its dense texture and natural sweetness make it a treat that requires no frosting or glaze—simply slice and savor. Whether baked as lovely muffins or charming mini loaves, this recipe is sure to impress family and friends alike. Remember, the key to achieving the perfect texture lies in using butter instead of oil, and don’t rush the cooling process to let those flavors meld beautifully.
N/A
Servings
150
Calories
10
Ingredients
Ingredients
Unsalted Butter
1 cup (Melted and slightly cooled)
Eggs
3 (Lightly beaten)
Almond Extract
1 teaspoon (N/A)
All-Purpose Flour
3 cups (Sifted)
Granulated Sugar
1.5 cups (Adjust to 2 cups for sweeter bread)
Baking Soda
1 teaspoon (N/A)
Salt
1 teaspoon (N/A)
Cinnamon
1 teaspoon (Use Vietnamese cinnamon for the best flavor)
Cherry Pie Filling
1 can (20 ounces) (N/A)
Sour Cherries
1.5 cups (Pitted and drained)
Instructions
1
Preheat your oven to 350°F (175°C). Grease giant muffin tins or small loaf pans (6" x 3"). Set aside.
2
In a small bowl, combine the lightly beaten eggs, almond extract, and melted (but slightly cooled) butter. Mix well and set aside.
3
In a large mixing bowl (at least 4-quart capacity), sift together the all-purpose flour, granulated sugar, baking soda, salt, and Vietnamese cinnamon until well combined. Make a well in the center of the dry ingredients.
4
Pour the egg mixture into the well you've created in the dry ingredients. Using a sturdy wooden spoon, mix the wet and dry ingredients together until fully incorporated. The batter will be very thick and stiff.
5
Gently fold in the canned cherry pie filling and drained sour cherries. Continue to mix until the batter is evenly colored and the cherries are distributed throughout.
6
Use a 1-cup measuring cup to scoop the batter into the prepared muffin or loaf pans, pushing the batter down with your finger. Fill the pans no more than halfway, as the batter will rise while baking.
7
Bake in the preheated oven: for large muffins, bake for about 30 minutes; for 6" x 3" small loaves, aim for 40 minutes; and for larger loaves, cook for 60 to 80 minutes. Always test for doneness by inserting a toothpick into the center; it should come out clean.
8
Once baked, remove from the oven and allow to cool in the pans on wire racks for about 10 minutes. If the pans are well-greased, the loaves or muffins should release easily. Let them cool for an additional 30 minutes before serving to allow the flavors to develop.
Nutrition Information
7.5g
Fat
20g
Carbs
2.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Cherry Delight Quick Bread?
It is a sweet, moist quick bread made with a combination of cherry pie filling and sour cherries that requires no frosting or glaze.
What type of cherries are used in this recipe?
The recipe uses a 20-ounce can of cherry pie filling and 1.5 cup s of pitted and drained sour cherries.
Can I sub s t i t u t e oil for but t e r?
No, using but t e r in s t e a d of oil is the key to achie v ing the per f e c t den s e tex t u r e in this quick bread.
What oven tem p e r a t u r e is req u i r e d?
Pre h e a t you r oven to 350 de g r e e s Fah r e n h e i t (175 de g r e e s Cel s i u s).
How shou l d I pre p a r e the bak i n g pan s?
Gre a s e gia n t muf f in tin s or sma l l 6-in c h by 3-in c h loa f pan s be f o r e ad d i n g the bat t e r.
What ex t r a c t is use d for fl a v o r i n g?
On e tea s p o o n of al m o n d ex t r a c t is use d to en h a n c e the cher r y fl a v o r s.
How do I mix the we t in g r e d i e n t s?
In a sma l l bow l, com b i n e lig h t l y bea t e n eg g s, al m o n d ex t r a c t, an d mel t e d bu t sl i g h t l y coo l e d bu t t e r.
Whi c h dry in g r e d i e n t s nee d to be si f t e d?
Si f t to g e t h e r the al l-pu r p o s e fl o u r, gra n u l a t e d su g a r, bak i n g sod a, sal t, an d Vie t n a m e s e cin n a m o n.
What si z e mix i n g bow l is rec o m m e n d e d?
Us e a la r g e mix i n g bow l wit h at l e a s t a 4-q u a r t ca p a c i t y.
What is the con s i s t e n c y of the bat t e r?
The bat t e r wil l be ve r y thi c k an d st i f f on c e the we t an d dry in g r e d i e n t s ar e f u l l y in c o r p o r a t e d.
How shou l d I ad d the cher r i e s to the bat t e r?
Ge n t l y fol d in the can n e d cher r y pie fill i n g an d drai n e d sou r cher r i e s un t i l the col o r is ev e n.
How fu l l shou l d I fil l the bak i n g pan s?
Fi l l the pan s no mo r e tha n hal f w a y to al l o w roo m fo r the bat t e r to ris e.
How lon g do la r g e muf f i n s ta k e to bak e?
La r g e muf f i n s shou l d bak e fo r ab o u t 30 min u t e s.
What is the bak e tim e fo r sma l l 6x3 in c h loa v e s?
Sm a l l loa v e s ty p i c a l l y req u i r e a b o u t 40 min u t e s of bak i n g tim e.
How lon g do la r g e loa v e s nee d in the ov e n?
La r g e r loa v e s req u i r e a lon g e r bak e tim e of 60 to 80 min u t e s.
How do I kn o w whe n the br e a d is don e?
In s e r t a too t h p i c k in to the cen t e r; it is don e if the too t h p i c k com e s ou t cl e a n.
What shou l d I do im m e d i a t e l y af t e r bak i n g?
Re m o v e the br e a d fr o m the ov e n an d le t it coo l in the pan s on wir e rac k s fo r 10 min u t e s.
Why shou l d I le t it coo l fo r an ad d i t i o n a l 30 min u t e s?
A l l o w i n g the br e a d to coo l fo r a fu r t h e r 30 min u t e s hel p s the fl a v o r s to mel d be a u t i f u l l y.
Can I ma k e thi s br e a d sw e e t e r?
Ye s, you ca n ad j u s t the gra n u l a t e d su g a r up to 2 cu p s if you pr e f e r a sw e e t e r br e a d.
What kin d of cin n a m o n is be s t?
Vie t n a m e s e cin n a m o n is rec o m m e n d e d fo r the be s t fl a v o r res u l t s.
Do I nee d to gl a z e thi s br e a d?
No, the den s e tex t u r e an d nat u r a l sw e e t n e s s ma k e it del i c i o u s wit h ou t an y fr o s t i n g or gl a z e.
Is thi s rec i p e su i t a b l e fo r de s s e r t?
Ye s, it ma k e s a sc r u m p t i o u s de s s e r t, bu t it is al s o gr e a t fo r br e a k f a s t or a s n a c k.
How ma n y eg g s do I nee d?
The rec i p e ca l l s fo r 3 lig h t l y bea t e n eg g s.
Shou l d the bu t t e r be ho t whe n mix e d wit h eg g s?
The bu t t e r shou l d be mel t e d bu t sl i g h t l y coo l e d to av o i d coo k i n g the eg g s pr e m a t u r e l y.
What fl o u r is req u i r e d?
Us e 3 cu p s of si f t e d al l-pu r p o s e fl o u r.
What ty p e of sal t is use d?
On e tea s p o o n of st a n d a r d sal t is req u i r e d fo r thi s rec i p e.
Can I ma k e min i loa v e s?
Ye s, you ca n us e sma l l 6x3 in c h loa f pan s to ma k e ch a r m i n g min i loa v e s.
What lea v e n i n g ag e n t is use d?
Thi s rec i p e us e s on e tea s p o o n of bak i n g sod a to hel p the br e a d ris e.
Why is it im p o r t a n t to gr e a s e the pan s we l l?
Pr o p e r gr e a s i n g en s u r e s tha t the den s e loa v e s or muf f i n s rel e a s e ea s i l y af t e r bak i n g.
How ma n y in g r e d i e n t s in to t a l ar e nee d e d?
The rec i p e req u i r e s a to t a l of 10 dis t i n c t in g r e d i e n t s.