I enjoy how simple this recipe is since it starts with a convenient muffin mix. I only need a few additional ingredients, and the batter comes together in minutes.
I like how the cherry pie filling creates beautiful swirls and adds bursts of fruity sweetness in every slice. The almond and poppyseed combination gives the bread a delicate texture and rich flavor that feels comforting and nostalgic.
I also appreciate that it slices cleanly once cooled, making it perfect for sharing at brunch or enjoying with coffee.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 pkg Krusteaz Almond Poppyseed Supreme Muffin Mix 1 cup water 1 egg 1 cup cherry pie filling
Directions
I preheat the oven to 350 degrees F and lightly grease an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan.
In a large bowl, I stir together the water, egg, and muffin mix until just moistened. I fold in the poppy seeds that are enclosed in the package. Then I pour the batter into the prepared loaf pan.
I spoon the cherry pie filling over the batter and use a knife to gently swirl it through, creating ribbons of cherry throughout the loaf.
I bake for 50–55 minutes, or until the top is golden brown and a toothpick inserted near the center comes out mostly clean.
I let the bread cool in the pan for about 5 minutes, then gently loosen and remove it from the pan. I allow it to cool completely before slicing for the best texture.
I sometimes sprinkle sliced almonds on top before baking for extra crunch and a decorative finish.
When I want a more intense almond flavor, I add a small splash of almond extract to the batter.
I also like trying different pie fillings, such as blueberry or raspberry, for a fun twist on the original recipe.
For a sweeter finish, I drizzle a simple powdered sugar glaze over the cooled loaf.
storage/reheating
I store the cooled bread in a tightly covered container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
If I want to keep it longer, I wrap it tightly in plastic wrap and foil, then freeze it for up to 2 months.
To reheat a slice, I warm it in the microwave for about 10–15 seconds or let it come to room temperature before serving.
FAQs
Can I use a different size loaf pan?
I prefer the recommended loaf size for even baking. If I use a different pan, I adjust the baking time and check for doneness early.
Do I need to drain the cherry pie filling?
No, I use it straight from the can. The syrup helps create those beautiful swirls and keeps the bread moist.
How do I know when the bread is done?
I look for a golden brown top and insert a toothpick near the center. If it comes out mostly clean with a few moist crumbs, it’s ready.
Can I make this into muffins instead?
Yes, I can divide the batter into a muffin tin and reduce the baking time to about 18–22 minutes, checking for doneness.
Why should I cool it completely before slicing?
I find that letting it cool completely helps the bread set properly. If I slice it too soon, it can crumble or fall apart.
Conclusion
I love how this Cherry Almond Poppyseed Quick Bread transforms a simple muffin mix into a beautiful, flavorful loaf. The sweet cherry swirls and delicate almond flavor make it a reliable favorite in my kitchen. Whether I serve it for brunch or enjoy a slice with tea, it always feels like a treat worth sharing.
Cherry Almond Poppyseed Quick Bread is soft, moist and swirled with sweet cherry pie filling for a beautiful bakery style loaf. Made with almond poppyseed muffin mix, this easy quick bread recipe is perfect for brunch, dessert or afternoon coffee.
Preheat Oven:
Heat oven to 350°F (175°C). Lightly grease an 8½ x 4½ x 2½-inch loaf pan.
Prepare Batter:
In a large bowl, stir together water, egg, and muffin mix until just moistened. Fold in the enclosed poppy seeds.
Add Cherry Swirl:
Pour the batter into the prepared loaf pan. Spoon cherry pie filling over the top and gently swirl it into the batter using a knife.
Bake:
Bake for 50–55 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Cool:
Cool in the pan for 5 minutes. Gently loosen edges and remove from the pan. Allow to cool completely before slicing. Store in a tightly covered container.
Notes
Avoid overmixing to keep the bread tender.
For extra almond flavor, add ¼ teaspoon almond extract to the batter.
A simple powdered sugar glaze can be drizzled on top once cooled for added sweetness.
Store at room temperature for up to 3 days or refrigerate for up to 5 days.
