Cherry Almond Poppyseed Quick Bread

There’s something so comforting about the smell of a quick bread baking in the oven, isn’t there? It instantly makes my kitchen feel warm and inviting. For years, I’ve been searching for that perfect, easy recipe that still feels a little special, and let me tell you, this Cherry Almond Poppyseed Quick Bread is it! It’s one of those recipes that comes together so quickly, but tastes like you spent hours on it. My family absolutely adores the tender crumb and those lovely bursts of cherry and almond flavor.

Why You’ll Love This Cherry Almond Poppyseed Quick Bread

• It’s incredibly easy to make – seriously, just a few simple steps!
• The texture is wonderfully moist and tender, with those delightful little poppyseed pops.
• The sweet cherry and nutty almond flavors are a match made in heaven.
• It’s perfect for breakfast, brunch, a snack, or even a light dessert.

Ingredients You’ll Need

• Krusteaz Almond Poppyseed Supreme Muffin Mix: This mix is the secret to how incredibly quick and easy this bread is! It already has all the dry ingredients perfectly measured out, including the poppy seeds.
• Water: Just regular tap water works perfectly to bring everything together.
• Egg: A single large egg helps bind the ingredients, adds moisture, and contributes to the bread’s tender texture.
• Cherry Pie Filling: This is where that gorgeous cherry flavor comes from! You’ll swirl it in for beautiful ribbons of fruit throughout the bread.

How to Make Cherry Almond Poppyseed Quick Bread Step by Step

First things first, let’s get your oven ready! Preheat it to 350°F (175°C) so it’s nice and hot when your batter is ready. While the oven is warming up, grab an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan and lightly grease it. This helps ensure your beautiful quick bread slides out easily later.

Now for the fun part – mixing! In a medium bowl, combine the cup of water, the egg, and the Krusteaz muffin mix. Stir them together gently until everything is just moistened. Don’t overmix here; a few lumps are totally fine. Then, fold in those little poppy seeds that came in the Krusteaz package. This is where the magic happens!

Pour your batter into the prepared loaf pan. Next, take your cherry pie filling and spoon it over the top of the batter. Grab a knife and gently swirl the cherry filling through the batter. You want nice ribbons, not a fully mixed-in mess, so don’t worry if it looks a little rustic. Pop it into your preheated oven and bake for 50-55 minutes, or until it’s beautifully golden brown. A toothpick inserted into the center should come out clean. Let it cool in the pan for about 5 minutes, then gently loosen the edges and remove it to a wire rack to cool completely before slicing. Trust me, waiting is the hardest part!

My Top Tips for Success

• I always make sure my oven is fully preheated before putting the bread in for even baking.
• In my experience, greasing the loaf pan really well prevents any sticking disasters.
• Trust me on this one: don’t overmix the batter! Just stir until it’s combined for a tender crumb.
• Cooling the bread completely before slicing gives it the best texture and prevents it from crumbling.

Common Mistakes to Avoid

• Overmixing the batter: This can lead to a tough, dense bread. Mix only until the dry ingredients are just moistened.
• Not greasing the pan properly: Your beautiful bread will stick! Make sure to lightly grease all sides and corners.
• Slicing warm bread: The bread is still setting as it cools. Slicing it too soon can make it crumble or feel gummy.
• Baking at the wrong temperature: An oven that’s too hot can burn the outside while leaving the inside raw. Always preheat your oven.

How to Store Cherry Almond Poppyseed Quick Bread

• Room Temperature: Up to 3-4 days in a tightly covered container.
• Refrigerated: Up to 1 week in an airtight container.
• Frozen: Wrap cooled bread tightly in plastic wrap, then foil, for up to 2-3 months. Thaw at room temperature.

Frequently Asked Questions

Can I use fresh cherries instead of pie filling?

This recipe is specifically designed for cherry pie filling because it provides both fruit and sweetness/liquid. Fresh cherries would require adjusting sugar and moisture content, so it’s best to stick to the pie filling for this recipe.

How do I know when the quick bread is fully baked?

The bread is fully baked when it’s golden brown on top and a toothpick inserted into the center comes out clean. If it’s browning too quickly, you can loosely tent it with foil.

Can I make this into muffins?

While the mix is for muffins, this specific recipe is for quick bread and uses different proportions. To make muffins, I recommend following the instructions on the Krusteaz muffin mix package itself.

What kind of loaf pan should I use?

An 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan is ideal for this recipe. Glass or metal pans both work well, just be sure to grease it properly.

I genuinely hope this Cherry Almond Poppyseed Quick Bread brings a little joy and deliciousness to your day! It’s one of my go-to recipes for a reason, and I just know you’ll love it too. If you give it a try, please let me know how it turns out – I always love hearing from you!

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