Cherry Pie Filling Bread Recipes

CHERRY PIE FILLING

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.

CHERRY UPSIDE-DOWN BREAD PUDDING

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.

CHERRY PIE FILLING BREAD

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 LOAF BREAD

Steps:

• Stir all dry ingredients together.
• Beat oil and eggs.
• Add vanilla.
• Mix all dry ingredients with flour. Add oil mixture to flour mixture.
• Stir in cherry pie filling and nuts.
• Pour into two loaf pans. Beat at 300 for 1 to 1 hour.

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