For the sweet bread:
- 1/4 c unsalted butter, at room temperature
- 1/2 c sugar
- 2 eggs
- 1 c (4 oz) Better Batter Gluten-Free Flour
- 3/4 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp vanilla
- Zest and juice of one lime
- 3/4 c plain Greek yogurt or sour cream
- 1 can (15 oz) cherry pie filling
For the frosting:
Other items you will need:
- vegetable shortening
- cooking spray
- parchment paper
Preheat and prepare.
Preheat the oven to 350 degrees. Grease the inside of a 9x9 loaf pan. Cut a strip of parchment paper long enough to fit into and extend over the edges of the long side of the loaf pan. Trim paper to fit and press into place. Repeat for the short side of the loaf pan, making sure parchment paper overhangs. This will form a sling or handles by which to easily pull the sweet bread out of the pan after baking. Lightly spray the parchment-lined loaf pan with cooking spray. Using only cooking spray and/or omitting the parchment paper may yield undesirable results so consider these steps an insurance policy on your sweet bread coming out of the pan in one piece.
Combine the dry ingredients.
In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
Mix the wet ingredients.
In the bowl of a stand mixer, or with a handheld mixer, cream the butter and sugar. Scrape the sides and beat in the eggs. Add vanilla, lime zest, and lime juice and beat well. Scrape the sides and stir in the yogurt or sour cream. Slowly add the dry ingredients and mix until combined.
Fill the pan and bake.
Place three-quarters of the bread batter into the prepared loaf pan and spread evenly to the corners. Gently spoon about half of the cherry pie filling on top of the batter, then top with remaining batter. Bake loaf for 50-60 minutes or until a toothpick inserted in the center comes out clean. Be sure to rotate the pan half way through the baking time. If the bread is browning too quickly, tent with foil. Cool completely in the pan, placed on a wire rack. After completely cooled, gently pull on the parchment paper handles to release the sweet bread from the loaf pan. Carefully peel the paper off the underside of the loaf.
Prepare the frosting.
While the bread is cooling make the lime frosting. In a bowl, beat together the butter and 1 cup of powdered sugar. Slowly add vanilla, milk, and lime zest. Scrape the bowl and add 1 tablespoon of lime juice at a time until you reach your desired consistency, beating well after juice additions. If the frosting is too runny, add more powdered sugar. I made a thicker frosting to spread over the tops of the sweet bread and muffin cakes.
Muffin cup alternative.
Line a standard muffin pan with paper cups. You do not need to use grease or cooking spray with the muffin pan. If using a muffin pan, fill cups three-quarters full, add a teaspoon of cherry pie filling to each cup, then top with remaining batter, smoothing batter to cover cherries. Bake 16-20 minutes or until tops are golden brown and toothpick inserted in the center comes out clean. Makes one dozen standard muffin-sized cakes.
Based on Six Sisters Stuff.