Best 8 Cherry Pie Filling Bread Recipes
Indulge in the delightful flavors of cherry pie filling bread, a unique and delectable treat that combines the best of both worlds: the tangy sweetness of cherries and the comforting warmth of freshly baked bread. This versatile recipe offers three variations to satisfy every taste and occasion: a classic cherry pie filling bread, a cream cheese-swirled version for a rich and creamy twist, and a streusel-topped option for a crunchy and caramelized finish. Each variation promises an explosion of flavors and textures, making it the perfect choice for breakfast, brunch, or a sweet afternoon snack. Whether you're a fan of traditional cherry pie or looking for a creative twist, this cherry pie filling bread is sure to become a new favorite.
Let's cook with our recipes!
CHERRY UPSIDE-DOWN BREAD PUDDING
I've always loved bread pudding, and I enjoy fixing this for my family on a chilly day. You could use a different flavor of pie filling and omit the chocolate chips to make a completely different dessert. It's always delicious! -Ronna Farley, Rockville, Maryland
Provided by Taste of Home
Categories Desserts
Time 3h5m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Place bread slices on ungreased baking sheets. Broil each pan 3-4 in. from heat until golden brown, 1-2 minutes on each side; let cool. Cut into 1-inch pieces; set aside., Spoon pie filling into a greased 5- or 6-qt. slow cooker. In a large bowl cream butter and sugar until crumbly. Add 1 egg at a time, beating well after each addition. Beat in milk, cinnamon and vanilla (mixture may appear curdled). Gently stir in chocolate chips and bread cubes; let stand until bread is softened, about 10 minutes. Transfer to slow cooker., Cook, covered, on low until set and a knife inserted in the center comes out clean, 2-3/4-3-1/4 hours. Serve warm, with whipped cream if desired.
Nutrition Facts : Calories 393 calories, Fat 15g fat (8g saturated fat), Cholesterol 101mg cholesterol, Sodium 305mg sodium, Carbohydrate 58g carbohydrate (27g sugars, Fiber 2g fiber), Protein 8g protein.
CANNED FRUIT PIE FILLING ,BREAD
I have saved this recipe in a box..for years??? I am not sure where it was published but Credit goes to: June Wydan, in Evansville, Ind. I baked it two weeks ago. It is a keeper...plus! Bake one loaf and put the other in the freezer, or share with a neighbor.........Thank you for this nice recipe June...who ever you are.
Provided by Nancy J. Patrykus
Categories Sweet Breads
Time 1h10m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350. Sift together flour, baking soda, salt and cinnamon. Mix oil , sugar, and eggs. Gradually add to sifted ingredients. Stir in vanilla. Fold in pie filling, vanilla and nuts. Pour batter into 2 8x3-3/4 x 2-3/8 inch loaf pans. Bake for 1 hour. turn out on a wire rack to cool.
CHERRY PIE FILLING BREAD
Make and share this Cherry Pie Filling Bread recipe from Food.com.
Provided by Marie
Categories Quick Breads
Time 1h20m
Yield 2 loaves, 36 serving(s)
Number Of Ingredients 10
Steps:
- Beat together oil, eggs and vanilla.
- Sift dry ingredients together and add to egg mixture.
- Stir in cherry pie filling and nuts by hand.
- Pour into 2 greased and floured loaf pans.
- Bake at 350° for 50 minutes to 1 hour.
CHERRY CHOCOLATE MONKEY BREAD
Provided by Valerie Bertinelli
Categories dessert
Time 1h10m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Spray a bundt pan with cooking spray.
- Combine the sugar and cinnamon in a large resealable plastic bag. Separate the biscuits and cut each biscuit into 4 pieces. Put all the biscuit pieces into the bag with the sugar mixture and shake vigorously to coat.
- Put the coated biscuit pieces in a large bowl. Reserve 1/3 cup of the cherry pie filling for garnish and add the rest to the bowl. Add the chocolate chips and melted butter and toss to mix well.
- Transfer the biscuit mixture to the prepared pan, making sure it is evenly distributed. Bake the bread until the top is a deep golden brown and the center of the dough is cooked through, 40 to 45 minutes. Let the bread cool in the pan for 10 minutes, then invert it onto a platter. Garnish the top with the reserved cherries and mint leaves. Serve warm.
CHERRY PIE FILLING
A homemade cherry pie filling! You can use fresh or frozen tart cherries.
Provided by mrsC
Categories Desserts Fillings Fruit Fillings
Time 40m
Yield 6
Number Of Ingredients 3
Steps:
- Place cherries into a saucepan over medium heat, and cover the pan; heat cherries until they release their juice and come to a simmer, 10 to 15 minutes. Stir often.
- In a bowl, whisk the sugar with cornstarch until smooth; pour the mixture into the hot cherries and juice, and thoroughly combine. Return to low heat, bring to a simmer, and cook until the filling has thickened, about 2 minutes; remove from heat, let cool, and use as pie filling.
Nutrition Facts : Calories 218.9 calories, Carbohydrate 54.2 g, Fat 0.9 g, Fiber 2.3 g, Protein 1.2 g, SaturatedFat 0.2 g, Sodium 0.5 mg, Sugar 47.1 g
CHERRY PIE MONKEY BREAD
If you've got refrigerated biscuits, cherry pie filling and PHILADELPHIA Cream Cheese, you've got all you need to make this decadent Cherry Pie Monkey Bread. Cut the biscuits into quarters and combine the ingredients. Try using a Bundt pan to make a table centerpiece Cherry Pie Monkey Bread.
Provided by My Food and Family
Categories Pie
Time 40m
Yield 16 servings
Number Of Ingredients 3
Steps:
- Heat oven to 375ºF.
- Cut biscuits into quarters; place in medium bowl. Add remaining ingredients; mix lightly.
- Spoon into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray.
- Bake 25 to 30 min. or until golden brown. Cool in pan 10 min. Invert pan onto serving plate; remove pan. Serve warm.
Nutrition Facts : Calories 180, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
CHERRY PULL-APART BREAD
Every year I make a huge batch of my cherry bread -some goes to friends as a special treat, and the rest we enjoy as part of our Christmas breakfast. Refrigerated biscuits give the texture of scones to a pretty loaf that's much quicker than yeast bread made from scratch. -Beverly Batty, Forest Lake, Minnesota
Provided by Taste of Home
Time 1h10m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a small bowl, mix flour and sugar; cut in butter until crumbly. Stir in almonds, cherries and extract until crumbly and well blended., Split biscuits horizontally in half. Line bottom of a greased 8x4-in. loaf pan with three biscuit halves. Sprinkle 2 tablespoons crumb mixture over biscuits; press gently into dough., Place remaining biscuit halves on a lightly floured surface. Top each with remaining crumb mixture; press gently to adhere. Stack seven of the topped biscuits; place stack sideways at one end of the pan, facing crumb sides inward. Repeat with remaining six biscuits, placing stack at opposite end of pan, again facing crumb sides inward., Bake until golden brown, 35-40 minutes. Cover loosely with foil if top browns too quickly. Cool in pan 10 minutes before removing to a serving plate., For icing, mix confectioners' sugar, butter, extract and enough water to reach a drizzling consistency. Spoon over warm bread. Top with almonds and cherries.
Nutrition Facts : Calories 319 calories, Fat 15g fat (7g saturated fat), Cholesterol 17mg cholesterol, Sodium 511mg sodium, Carbohydrate 42g carbohydrate (16g sugars, Fiber 2g fiber), Protein 5g protein.
CHERRY PIE FILLING BREAD
Steps:
- Beat together eggs, oil and vanilla extract. Sift dry ingredients together and add to egg mixture. Stir in cherry pie filling and nuts by hand.
- Pour into two greased loaf pans.
- Bake at 350°F for 1 hour
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
Tips:
- For the best flavor, use fresh cherries. If using frozen cherries, thaw them completely and drain off any excess liquid before using.
- If you don't have cherry pie filling, you can easily make your own. Simply combine 4 cups of pitted cherries, 1 cup of sugar, 1/2 cup of cornstarch, 1/4 teaspoon of ground cinnamon, and 1/8 teaspoon of salt in a saucepan. Bring to a boil over medium heat, stirring constantly. Reduce heat to low and simmer for 1 minute, or until the mixture has thickened. Remove from heat and let cool completely before using.
- You can use any type of bread for this recipe, but a sturdy bread like French bread or sourdough will hold up best. If using a softer bread, like white bread, you may need to toast it before baking.
- Be sure to grease the baking dish well before adding the bread. This will help prevent the bread from sticking.
- Serve the bread warm, with a dollop of whipped cream or ice cream.
Conclusion:
This cherry pie filling bread is a delicious and easy-to-make dessert that is perfect for any occasion. With its sweet and tart cherry filling and its soft and fluffy bread, this bread is sure to be a hit with everyone who tries it. So next time you're looking for a quick and easy dessert, give this cherry pie filling bread a try. You won't be disappointed!
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