Cheery Cherry Christmas Bread Recipe

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Cheery Cherry Christmas Bread Recipe

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This recipe was given to me by my mother-in-law, who was a wonderful country cook. She always went the extra mile to make every meal special. Her breads were simply the best...this is one of my favorites.
MAKES:
16-20 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min.
MAKES:
16-20 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min.

Ingredients

  • 1 package (16 ounces) hot roll mix
  • 1 can (21 ounces) cherry pie filling
  • FILLING:
  • 1/2 cup sour cream
  • 1 egg
  • 2 tablespoons sugar
  • 1/2 teaspoon almond extract
  • TOPPING:
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1/2 cup cold butter

Directions

Prepare hot roll mix and knead dough according to package directions. Cover and let rest for 5 minutes.
Turn onto a lightly floured surface; roll into a 15-in. x 10-in. rectangle. Press dough onto the bottom and up the sides of a greased 15-in. x 10-in. x 1-in. baking pan. Cover and let rise in a warm place until doubled, about 30 minutes.
Spread pie filling over dough. Combine the sour cream, egg, sugar and almond extract; drizzle over filling. In small bowl, combine flour and sugar; cut in butter until mixture is crumbly. Sprinkle over filling.
Bake at 375° for 30-35 minutes or until golden brown. Cool on a wire rack. STore in the refrigerator. Yield: 16-20 servings.
Originally published as Cheery Cherry Christmas Bread in Best of Country Breads 2000, p110

  • 1 package (16 ounces) hot roll mix
  • 1 can (21 ounces) cherry pie filling
  • FILLING:
  • 1/2 cup sour cream
  • 1 egg
  • 2 tablespoons sugar
  • 1/2 teaspoon almond extract
  • TOPPING:
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1/2 cup cold butter
  1. Prepare hot roll mix and knead dough according to package directions. Cover and let rest for 5 minutes.
  2. Turn onto a lightly floured surface; roll into a 15-in. x 10-in. rectangle. Press dough onto the bottom and up the sides of a greased 15-in. x 10-in. x 1-in. baking pan. Cover and let rise in a warm place until doubled, about 30 minutes.
  3. Spread pie filling over dough. Combine the sour cream, egg, sugar and almond extract; drizzle over filling. In small bowl, combine flour and sugar; cut in butter until mixture is crumbly. Sprinkle over filling.
  4. Bake at 375° for 30-35 minutes or until golden brown. Cool on a wire rack. STore in the refrigerator. Yield: 16-20 servings.
Originally published as Cheery Cherry Christmas Bread in Best of Country Breads 2000, p110

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