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Cherry Almond Poppyseed Quick Bread

Cherry Almond Poppyseed Quick Bread - featured image
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An incredibly easy and moist quick bread featuring a delightful blend of almond and cherry, made simple with a muffin mix.

Ingredients

Scale
  • 1 pkg Krusteaz Almond Poppyseed Supreme Muffin Mix
  • 1 cup water
  • 1 egg
  • 1 cup cherry pie filling

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Lightly grease an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan.
  3. In a large bowl, stir together the water, egg, and muffin mix.
  4. Continue stirring until the mixture is just moistened.
  5. Fold in the poppy seeds that are enclosed in the Krusteaz package.
  6. Pour the batter evenly into the prepared loaf pan.
  7. Spoon the cherry pie filling over the top of the batter.
  8. Using a knife, gently swirl the cherry pie filling into the batter.
  9. Place the loaf pan into the preheated oven.
  10. Bake for 50-55 minutes.
  11. The bread is done when it is golden brown and a toothpick inserted into the center comes out clean.
  12. Cool the quick bread in the pan for 5 minutes.
  13. Gently loosen the edges and remove the bread from the pan.
  14. Transfer the loaf to a wire rack.
  15. Let the quick bread cool completely before slicing.
  16. Store the cooled bread in a tightly covered container.

Notes

Do not overmix the batter; stir just until moistened.
Ensure your loaf pan is well-greased for easy removal.
Cool completely before slicing for the best texture.
Use a serrated knife for clean, even slices.

Find it online: https://theflakytruth.com/cherry-almond-poppyseed-quick-bread/