Description
A warm slice of this cherry-studded, almond-scented quick bread makes any moment feel special. It’s basically muffin batter turned into a loaf — super simple, delightfully fruity, and perfect for breakfast, tea, or a late-night snack.
Ingredients
Scale
- 1 package almond-poppyseed muffin mix (the kind labeled “almond poppyseed”)
- 1 cup water
- 1 large egg
- 1 cup canned cherry pie filling
Instructions
- Preheat the oven to 350°F (175°C). Lightly oil or spray an 8½ × 4½ × 2½-inch loaf pan and set it aside.
- In a mixing bowl, combine the muffin mix, water, and egg. Stir just until the dry mix is moistened and the batter comes together — don’t overmix. If your mix ships the poppy seeds separately, fold them in now.
- Spoon the batter into the prepared pan and smooth the top with a spatula. Drop dollops of cherry pie filling across the surface. Using the tip of a knife, make a few gentle swirls so the cherries form ribbons through the top third of the batter. (Light swirling keeps the fruit from sinking.)
- Bake for about 50–55 minutes, until the crust turns a warm golden color and a toothpick inserted near the center comes out mostly clean. If the top darkens too quickly, tent loosely with foil for the last 10–15 minutes of baking.
- Remove the pan from the oven and let it rest for 5 minutes. Run a knife around the edges, invert to release the loaf, and transfer to a rack to cool completely before cutting.
- Store slices in an airtight container at room temperature for a few days, or wrap and freeze for longer keeping.
Nutrition
- Calories: 178kcal
- Sugar: 17g
- Sodium: 250mg
- Fat: 2g
- Saturated Fat: 1g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 14mg