Double Cherry Quick Bread

Name: Double Cherry Quick Bread
Prep time: 30 min
Cook time: 30 min
Yield: 12
Ingredients: 1 cup unsalted butter (melted and slightly cooled, totaling 1 liquid cup); 3 eggs, lightly beaten; 1 teaspoon almond extract; 3 cups all-purpose flour; 1 1/2 cups sugar (if you want a sweeter bread, increase sugar by 1/2 cup, totaling 2 cups of granulated sugar); 1 teaspoon baking soda; 1 teaspoon salt; 1 teaspoon cinnamon (I use Vietnamese Cinnamon, which is a rich, less harsh variety); 1 (20 ounce) can cherry pie filling; 1 1/2 cups sour cherries, any juice drained away (this is for the TOTAL finished amount of cherries that are pitted and stemmed. Prep time does NOT in)

Double Cherry Quick Bread was pinched from <a href="http://www.geniuskitchen.com/recipe/double-cherry-quick-bread-431836" target="_blank" rel="noopener">www.geniuskitchen.com.</a>

"This is a doubly delightful cherry quick bread that is sure to delight! It uses canned cherry pie filling and the added bonus of orchard fresh sour cherries. Very moist, dense and delicious, this makes both wonderful loaf size breads and fantastic muffins. There is no need to frost, glaze or adorn this bread in any other manner...it's THAT good! Please note: you will NOT get the same results if you substitute oil for butter or applesauce for butter/oil. Your baking times will increase and the cherry flavour will be diminished. Also, cinnamon's are different. I use a Vietnamese cinnamon which is a much softer, less harsh cinnamon. Also, times are NOT for a large loaf pan. The baking time can exceed one hour if you choose to bake in a larger pan. This recipe is for small loaves or large muffins. Baking time will vary with muffin or loaf pan size!..."

INGREDIENTS

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1 cup unsalted butter (melted and slightly cooled, totaling 1 liquid cup)

•

3 eggs, lightly beaten

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1 teaspoon almond extract

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3 cups all-purpose flour

•

1 1/2 cups sugar (if you want a sweeter bread, increase sugar by 1/2 cup, totaling 2 cups of granulated sugar)

•

1 teaspoon baking soda

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1 teaspoon salt

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1 teaspoon cinnamon (I use Vietnamese Cinnamon, which is a rich, less harsh variety)

•

1 (20 ounce) can cherry pie filling

•

1 1/2 cups sour cherries, any juice drained away (this is for the TOTAL finished amount of cherries that are pitted and stemmed. Prep time does NOT in)

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