Cherry Almond Poppyseed Quick Bread has a way of showing up right when a kitchen needs a little lift. I first put this loaf together on a gray winter afternoon when the house felt unusually quiet, the kind of day where even the clock ticking sounds louder than usual.
Outside, a neighbor was shoveling snow while a delivery truck idled at the curb, and inside, the oven preheating felt like a promise of warmth. A jar of cherry pie filling sat on the counter, bright and glossy, waiting to be used for something more than dessert plates.
A few weeks later, the same Cherry Almond Poppyseed Quick Bread appeared again during a casual weekend brunch with extended family. Someone brewed strong coffee, someone else sliced oranges, and the loaf was set in the center of the table, still faintly warm.
Conversations drifted between school plans, upcoming trips, and old stories that had been told before but never seemed to lose their charm. Each slice showed a different swirl of cherries, making every plate look just a little unique.
It showed up once more during a school fundraiser bake drop off, wrapped in parchment and labeled in careful handwriting. Among brownies and cookies, this bread stood out quietly, its almond scent noticeable even before the wrapping came off.
Watching it disappear slice by slice confirmed that simple recipes, handled with care, often leave the strongest impression.
Short Description
Cherry Almond Poppyseed Quick Bread is a soft, tender loaf with almond flavor, delicate poppy seeds, and bright swirls of cherry filling baked into every slice.
Key Ingredients
- 1 package Krusteaz Almond Poppyseed Supreme Muffin Mix
- 1 cup water
- 1 large egg
- 1 cup cherry pie filling
Tools Needed
- Mixing bowl
- Spoon or spatula
- 8½ × 4½ × 2½ inch loaf pan
- Nonstick spray or oil
- Butter knife
- Oven
Cooking Instructions
Step 1: Prepare the Oven and Pan
Heat the oven to 350°F and lightly grease an 8½ × 4½ × 2½ inch loaf pan, making sure the corners are well coated.
Step 2: Mix the Batter
In a medium bowl, stir together the water, egg, and muffin mix just until moistened. The batter should look thick and slightly lumpy. Avoid overmixing, as this can make the bread dense.
Step 3: Add the Poppy Seeds
Fold in the poppy seeds included in the mix until evenly distributed throughout the batter.
Step 4: Fill the Pan
Pour the batter into the prepared loaf pan and spread it evenly with a spatula so it reaches all edges.
Step 5: Swirl the Cherries
Spoon the cherry pie filling over the batter. Use a butter knife to gently swirl the cherries through the batter, creating visible ribbons without fully mixing them in.
Step 6: Bake
Bake for 50 to 55 minutes, until the top is golden brown and a toothpick inserted near the center comes out mostly clean with a few moist crumbs.
Step 7: Cool and Remove
Let the loaf cool in the pan for 5 minutes, then gently loosen the edges and transfer to a wire rack. Allow it to cool completely before slicing for clean cuts.
Why You’ll Love This Recipe
Uses a convenient mix with homemade flair
Balanced almond and cherry flavors
Moist texture with a tender crumb
Ideal for breakfast, snacks, or dessert
Simple steps with reliable results
Mistakes to Avoid & Solutions
Overmixing the Batter
Overmixing can lead to a tough loaf.
Solution: Stir just until the ingredients are combined and no dry pockets remain.
Swirling Too Aggressively
Excessive swirling can muddy the batter and cherries together.
Solution: Use light, gentle motions to keep defined cherry ribbons.
Cutting Too Soon
Slicing while warm can cause the loaf to crumble.
Solution: Let the bread cool completely before cutting.
Underbaking the Center
A loaf pan can hide a raw center even when the top looks done.
Solution: Test with a toothpick and extend baking time by 5 minutes if needed.
Serving and Pairing Suggestions
Serve sliced with coffee or tea
Add a light dusting of powdered sugar for presentation
Pair with fresh berries or yogurt
Arrange on a brunch table with other quick breads
Serve plain or lightly toasted
Storage and Reheating Tips
Store tightly covered at room temperature for up to 2 days
Refrigerate for up to 5 days for longer freshness
Wrap slices individually for grab and go snacks
Warm slices briefly in the microwave for a softer texture
FAQs
1. Can I use homemade cherry filling?
Yes, as long as it is thick and not overly runny.
2. Can this be baked in mini loaf pans?
Yes, divide the batter evenly and reduce baking time to 25 to 30 minutes.
3. Can I freeze this bread?
Yes, wrap tightly and freeze for up to 2 months.
4. Do I need to add the poppy seeds separately?
They are included in the mix and should be folded in as directed.
5. Can I add extra cherries?
You can, but keep additions modest to avoid excess moisture.
Tips & Tricks
Line the loaf pan with parchment for easy removal
Let cherry filling come to room temperature before swirling
Use a serrated knife for cleaner slices
Wipe the knife between cuts for a neat presentation
Recipe Variations
Almond Glazed Loaf: Drizzle a simple glaze made from powdered sugar and almond extract over the cooled bread.
Chocolate Cherry Version: Add ½ cup mini chocolate chips to the batter before baking.
Citrus Cherry Twist: Add 1 teaspoon orange zest to the batter for brightness.
Nutty Crunch: Sprinkle sliced almonds over the top before baking for texture.
Final Thoughts
Cherry Almond Poppyseed Quick Bread fits naturally into moments that call for something simple but thoughtful. It works for quiet afternoons, shared tables, and events where homemade still matters. Each slice carries a balance of sweetness and softness that feels familiar without being predictable.
The ease of this loaf allows room to focus on the people around the table rather than the process itself. With its gentle almond notes and pockets of cherry, it continues to earn its place in my kitchen, ready whenever a dependable bake feels just right.
Cherry Almond Poppyseed Quick Bread
Ingredients
- 1 package Krusteaz Almond Poppyseed Supreme Muffin Mix
- 1 cup water
- 1 large egg
- 1 cup cherry pie filling
Instructions
- Heat oven to 350°F and lightly grease a standard loaf pan, including the corners.
- Mix water, egg, and muffin mix in a bowl just until moistened; batter should be thick and slightly lumpy.
- Fold in poppy seeds from the mix until evenly combined.
- Pour batter into the prepared pan and spread it evenly to the edges.
- Spoon cherry pie filling on top and gently swirl with a knife to create visible ribbons.
- Bake 50–55 minutes until golden brown and a toothpick comes out with a few moist crumbs.
- Cool in pan for 5 minutes, loosen edges, then transfer to a rack and cool completely before slicing.
