Cherry Lime Bread

What’s better than a loaf of Cherry Lime Bread? How about two loaves of Cherry Lime Bread! These delicious loaves of cherry bread freeze well and are perfect for sharing, too!

If you love easy quick bread recipes, be sure to try our favorite Amish friendship bread next. Or give our classic zucchini bread recipe a try.

Why You’ll Love This Cherry Lime Bread

Cherry pie filling isn’t just for cherry pie anymore—it’s also for making Cherry Lime Bread! 

I love keeping a can or two of cherry filling in my pantry all year long. It’s the sweet start to making all kinds of cherry treats without the mess and effort of pitting and cooking whole cherries.

If Banana Bread and Pumpkin Bread are your familiar, low-key favorites, then this Cherry Bread is the friend who arrives at the party to shake things up!

Here’s why you’ll love this recipe:

• When you’re looking for something different than the same old quick bread, this is it! Cherry lime bread is juicy, fruity, and has just the right amount of tang. 
• But, like more basic quick bread recipes, this cherry lime bread is still easy to make. You don’t have to be an expert baker to pull this off!
• Between the cherry pie filling and the sour cream, this bread is super moist, with an extra tender crumb. The glaze helps seal in that moisture too so it doesn’t dry out!

Important Ingredient Notes

• Unsalted butter – Let the butter soften so it’s easy to incorporate into the other ingredients.
• Eggs – While the butter softens, let the eggs sit on the countertop too. Room temperature eggs hold more air when beaten, which gives this cherry lime bread a better rise.
• Vanilla extract – I always recommend pure vanilla extract, not imitation.
• All-purpose flour – Lightly spoon the flour into measuring cups, rather than scooping. Scooping compresses the flour so you’ll end up using more than you need.
• Limes – You’ll need both the juice and the zest.
• Sour cream – I like to use full-fat sour cream for richer flavor and a more moist texture.
• Cherry pie filling – The key ingredient in this cherry lime bread! 
• Powdered sugar – If you notice your powdered sugar seems lumpy, sift it before making the glaze. 

How to Make Cherry Lime Bread

Make the Batter:

• In a large bowl, cream the butter and sugar until they’re fluffy. 
• Beat in the eggs one at a time, followed by the vanilla. 
• Add the flour, baking powder, baking soda, salt, and lime zest, then slowly beat in the sour cream.

Bake the Bread:

• Divide half of the batter into two greased loaf pans.
• Divide the pie filling between the two pans, spooning it over the top of the batter.
• Top the cherry pie filling with the remaining bread batter.
• Bake in a 350 degree oven for 60-70 minutes. 

Cool and Glaze:

• Let the bread cool on a wire rack for 10 minutes, then remove it from the pan and let it finish cooling directly on the rack.
• Whisk the powdered sugar with lime juice until smooth. 
• Pour the glaze over the tops of bread. 
• In a small bowl, combine the the lime zest with granulated sugar until crumbly, then sprinkle this mixture over the glaze. 
• Allow the glaze to set about 15-20 minutes before wrapping.

Variations

You can change up the flavors in this bread recipe by swapping the pie filling or the citrus used in the glaze. Here area few ideas to try!

• Cherry Orange Bread – Follow the recipe as directed swapping orange zest and juice for the lime.
• Blueberry Lemon Bread – Swap the cherry pie filling for blueberry pie filling and the lime juice and zest for lemon.
• Strawberry Lime Bread – Use canned strawberry pie filling in place of the cherry.

You can also swap out the sour cream if you like! Plain Greek yogurt works well in its place, or try a dairy-free sour cream.

Tips and Tricks

• I wrap up the second loaf in foil, then place it inside a large gallon sized ziploc bag to freeze it for later. I usually toss it in there with the glaze on and it tastes fresh and delicious after thawing.
• If you want the bread to LOOK pretty after some time in the freezer, then wait to add the glaze until you’re ready to serve. Thawed glaze tastes fine but doesn’t look nearly as pretty. It’ll turn almost clear after it’s been frozen.
• Store this bread at room temperature, either wrapped tightly or in an airtight container, for up to 3 days. You can refrigerate it for up to a week, although it’s more likely to dry out in the fridge.
• Zest the lime first, then juice it. It’s very hard to zest a lime after you’ve cut and juiced it!

Recipe FAQs

More Easy Breakfast Recipes

• Nutella swirled Banana Bread: such a delicious treat for breakfast or dessert!
• Cranberry Orange Bread: another delicious quick bread with a sweet citrus glaze!
• Blueberry Muffins Recipe
• Almond Cake
• Apple Cider Donuts

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Cherry Lime Bread

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By: Aimee

Quick breads are delicious, especially this Cherry Lime Bread with sweet lime glaze. Perfect for freezing too!

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Servings: 2 loaves

Ingredients 

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For the bread:

• ▢ ¾ cup unsalted butter softened
• ▢ 1 ½ cup granulated sugar
• ▢ 3 large eggs
• ▢ 1 teaspoon vanilla extract
• ▢ 3 cups all-purpose flour
• ▢ 2 teaspoons baking powder
• ▢ 1 ½ teaspoon baking soda
• ▢ ½ teaspoon kosher salt
• ▢ 2 limes zested (save juice)
• ▢ 1 ½ cup sour cream
• ▢ 1 can 21 ounce cherry pie filling

For the glaze:

• ▢ 3 cups powdered sugar
• ▢ 3 limes juiced
• ▢ 1 lime zested
• ▢ 1 teaspoon granulated sugar

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Instructions 

• In a large bowl, beat butter and sugar together. Add eggs, one at a time. Beat in vanilla. Add vlour, baking powder, baking soda, salt and lime zest. Slowly beat in sour cream.
• Grease two 9inch loaf pans generously. Spoon over half the batter evenly to each pan. Divide pie filling evenly between pans, spooning it over the batter. Top with the remaining bread batter. It’s okay if it doesn’t cover the cherry filling completely.
• Bake in a 350 degree oven for 60-70 minutes. Remove and cool on a wire rack for 10 minutes. Then remove from pan and cool completely before adding glaze.
• For the glaze, whisk the powdered sugar with lime juice until smooth. Pour over tops of bread. In a small bowl, combine the lime zest with granulated sugar until crumbly. Sprinkle over glaze. Allow to set about 15-20 minutes before wrapping. ENJOY.

Notes

• I wrap up the second loaf in foil then place it inside a large gallon sized ziploc bag. I usually toss them in there with the glaze on and it tastes fresh and delicious after thawing.
• A note about the glaze: If you want the bread to LOOK pretty after some time in the freezer, then wait to add the glaze until you’re ready to serve. Thawed glaze tasted fine but doesn’t look nearly as pretty. It’ll turn almost clear after it’s been frozen.

Nutrition

Calories: 318kcal, Carbohydrates: 51g, Protein: 4g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 4g, Cholesterol: 56mg, Sodium: 205mg, Fiber: 1g, Sugar: 33g

Course: Breads

Cuisine: American

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