Canned Fruit Pie Filling Bread Recipes

Steps:

• 1. Preheat oven to 350. Sift together flour, baking soda, salt and cinnamon. Mix oil , sugar, and eggs. Gradually add to sifted ingredients. Stir in vanilla. Fold in pie filling, vanilla and nuts. Pour batter into 2 8x3-3/4 x 2-3/8 inch loaf pans. Bake for 1 hour. turn out on a wire rack to cool.

Steps:

• Place bread slices on ungreased baking sheets. Broil each pan 3-4 in. from heat until golden brown, 1-2 minutes on each side; let cool. Cut into 1-inch pieces; set aside., Spoon pie filling into a greased 5- or 6-qt. slow cooker. In a large bowl cream butter and sugar until crumbly. Add 1 egg at a time, beating well after each addition. Beat in milk, cinnamon and vanilla (mixture may appear curdled). Gently stir in chocolate chips and bread cubes; let stand until bread is softened, about 10 minutes. Transfer to slow cooker., Cook, covered, on low until set and a knife inserted in the center comes out clean, 2-3/4-3-1/4 hours. Serve warm, with whipped cream if desired.

Steps:

• Beat together oil, eggs and vanilla.
• Sift dry ingredients together and add to egg mixture.
• Stir in cherry pie filling and nuts by hand.
• Pour into 2 greased and floured loaf pans.
• Bake at 350° for 50 minutes to 1 hour.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 loaf pan.
• In a medium bowl, use a potato masher to break up apples in the filling; set aside. In a large mixing bowl, cream together butter, white sugar, and brown sugar. Stir in eggs, apples, and vanilla extract until well blended. Sift together flour, baking soda, cinnamon, and salt. Stir into apple mixture, then stir in raisins and walnuts. Pour batter into prepared pan.
• Bake in preheated oven for 60 minute, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 15 minutes, then turn out onto a wire rack to cool completely.

Steps:

• In large stockpot, add berries. With a potato masher,mash down a few times in the pot to release the juice. Add sugar and water.
• Turn heat on low and stir until sugar is dissolved.
• Peel and slice apples. Put in a ziplock bag with lemon juice and salt. Shake, Shake, Shake.
• Add rhubarb to the stock pot, mix well and then add the apple mixture. Stir.
• Add instant tapioca. Do not use whole Tapioca.
• Wash pint jars and place in 9x13 pan upside down and add hot water to pan. Heat oven to 250°.
• Fill hot water bath canner with hot water.
• Cover and start the water to boil.
• Increase heat to medium for the stockpot, stir and cook about 15 minutes.
• Add 1 cup cold water. Stir.
• In bowl, add cold water and cornstarch, stir to dissolve and then stir in hot filling. Stir and cook until thickened and glossy. Pull off the heat.
• Fill jars, leaving 1 1/2 inch head space.
• Stick knife down the side of the jar to eliminate any air pockets. Wipe rim of jars.
• With hot clean damp cloth. Put hot seal on each jar and screw on ring.
• Place filled jars in canning rack, lower into boiling water. Cover. When water starts a rolling boil over the top of lids start to time, 20 minutes. Raise rack, place jars on toweled surface. Be careful.
• Jars are hot and you don't want to click them against each other.
• Note: You may add sugar to taste. This recipe is slightly tart because the family likes it this way.
• Variations of the Pie Filling after Canning:.
• •Open one jar and add 1 cup sour cream. Serve cold or place in pie crust and bake.
• •Open one jar and add 8 oz. cream cheese and mix well. Serve cold with cool whip or fill pie crust and bake.
• •Use a cup or two from a canned jar and use as a swirl filling in bundt cake batter.
• •Use as a filling between baked cake layers.