Preheat the oven to 350°F (175°C). Lightly grease an 8 ½ x 4 ½ x 2 ½-inch loaf pan.
In a large bowl, stir together the water, egg, and muffin mix until just moistened. Fold in the poppy seeds from the enclosed package.
Pour the batter into the prepared loaf pan and swirl in the cherry pie filling using a knife.
Bake for 50-55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 5 minutes before gently loosening and removing it. Allow the bread to cool completely before slicing.
Store in a tightly covered container.