86 Reviews of Cherry Pie Filling Bread

From: samsplace

On Sep 27, 2004

Wow this bread was fabulous!! I cut the oil down to 3/4 cup and then substituted 3/4 cup of applesauce with great results. I also used walnuts. Next time I think I will try cutting down the sugar a bit. I plan to make it for my next brunch potluck and I am sure it will be a hit!

From: LAURIE

On Oct 18, 2004

Awesome bread Marie!! I love cherry pie filling and could eat it out of the can (dont tell anybody please) I only made 1 loaf because I knew I'd eat it all. DS loved it also and it was great toasted! I did use almon extract in place of vanilla and subbed some of the oil with applesauce. Next time I make a whole recipe and make it in mini loaf pans and freeze them. MIne did take a little longer to bake also. THANX MARIE!!!!!

From: Kim D.

On Sep 22, 2004

This bread is WONDERFUL! I used a 21 oz can of "Lucky Leaf" cherry pie filling and the flavor is incredible! Since I baked the breads in glass loaf pans, I reduced the oven temperature to 300°F and baked for 1 hour. They were perfect and my kitchen smelt heavenly while baking. I'm planning on making these for neighbors and friends for Christmas. Thanks Marie for sharing another wonderful recipe!

From: Connie K

On Sep 12, 2004

Very nice bread. Made for a good breakfast. I reduced the oil to 1 1/4 cups, and it still came out very moist and tasty.

From: Mysterygirl

On Sep 22, 2004

This is a very nice, moist quick. I'd like to try it as is except with pie filling sometime. If I make it again with cherry I'll cut back on the cinnamon - it seemed a bit strong for cherry, to me. I had to bake the bread for an extra 15 minutes to get it done. I also had problem getting the first one out of the pan so I just waited a few minutes and then tried the second one, then I didn't have any problems at all.

From: Kat in Texas

On Dec 14, 2004

BIG HIT when I took it in to the office today. A very easy recipe and the bread is very light, moist and sweet. Personally, I prefer a crustier bread (even with sweetbreads), so next time I may not sift the flour, just to see what happens. My hubby insists I make more, so there WILL be a next time. Thanks!

From: Carol Ryan

On Aug 24, 2006

I wanted to make this bread to take to work but can't find my loaf pans anywhere! So I made muffins out of the recipe instead of bread! They were amazing! It made about 30 muffins - next time I'll fill them fuller and make 24 so I have the nice rounded muffin tops. I baked them at 350 degrees for about 26 minutes. I sprinkled sugar over the tops of the muffins. They were very moist and delicious. Everyone loved the cherry and walnut combination and I'm thinking that next time I might add some chocolate chips for a "chocolate covered cherry" muffin. Who needs loaf pans!!! Thanks for an outstanding recipe!

From: Gia C

On Jul 3, 2007

I have made this twice now with NONSTOP RAVES from everyone I've given it to. The second time I made it, I subbed almond extract for the vanilla. This made it even more delicious and flavorful. Really delicious bread. I leave out the nuts..they aren't needed.

From: KathyLRichey

On Mar 28, 2005

Wonderful taste. I did not sift my dry ingredients as I wanted a crisper crust. Maybe I need to calibrate my oven, the bread took approx. 70 mins. to cook. The entire family loved this bread!

From: Take a Letter Maria

On Nov 27, 2005

Very good, made it almost exactly except cut back on the cinnamon and added a little almond extract. Also next time I will try the half oil and applesauce comb, just to save some calories. Very delicious, thank you.