Homemade Cherry Bread, made in mini loaf pans, is a sweet and tasty bread that is great for breakfast or snack. The flavors of the cherry pie filling is sweet in a nice contrast to the bread.
Homemade Cherry Bread can be made in a regular loaf pan, or as I did it, a mini loaf pan. The size of the mini bread loaf is perfect for snacks or breakfast. It also works great to wrap up for lunch.
The cherry bread, much like Blueberry Streusel Bread and Cinnamon Quick Bread, has delicious filling for a sweet bread and it adds such a great texture.
Ingredients
- butter - margarine can be used
- sugar
- eggs
- flour - all purpose
- baking soda
- milk - I used almond milk
- vanilla
- pie filling cherries
Alternatives
- cinnamon can be added to the ingredients
- blueberry pie filling can be used
- almond extract instead of vanilla
Mixing the batter
The batter will be mixed together in a large bowl. There is no need to separate the ingredients so less bowls will be used! The cherry pie filling will be added and folded in the finished batter, not stirred.
Bake
If mini loaf pans are used, the cherry bread will be baked at 350 degrees for 25 minutes. If a regular 9 inch pan is used, the baking time will be longer, about 45 minutes or until bread tests done with a toothpick.
FAQ
The recipe would need to be doubled for two 9 inch loaf pans.
Yes! For a sweet bread, a light glazed frosting would be delicious! Take note the bread needs to cooled completely before drizzling the frosting.
For this recipe, cherry pie filling is best.
Enjoy this simple and tasty cherry bread recipe! This bread will quickly become a family favorite.
📖 Recipe
Cherry Bread Mini Loaves
Print PinEquipment
- 1 mini loaf pan
Ingredients
- ½ cup butter softened - margarine can also be used
- ¾ cup sugar
- 2 eggs
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 T milk I used almond milk
- 1 teaspoon vanilla extract
- 1 cup cherry pie filling
Instructions
- Preheat oven to 350℉ and grease mini loaf pans.
- Cream together sugar and softened butter in a large mixing bowl.
- Stir in eggs.
- Mix in flour and baking soda.
- Stir in milk and vanilla.
- Fold in cherries.
- Fill greased mini loaf pans ¾ full.
- Bake 25-30 minutes or until tests done with toothpick.
- Let cool on cooling rack in pan for 10 minutes. Then run a knife around the edges of the pan to loosen and remove from pan. Set on cooling rack to cool completely.
- Serve.
Pam says
Is this using a can of cherry pie filling that is sweetened and has a thick goopy sauce in it? Or a can of the tart cherries that I use for pie? Thank you.
Kim says
You call for 1/2 butter. Is that half a cup? Half a stick?
Please clarify!
Kim says
Whoops! Sorry about that typo! 1/2 cup of butter.