Cherry Cream Cheese Loaf Recipe
If you’re looking for something truly special to sweeten your day, this Cherry Cream Cheese Loaf Recipe is a gem you’ve got to try. Imagine the perfect blend of tangy cream cheese swirled through a tender, buttery loaf dotted with juicy fresh cherries — it’s like a cozy hug from the inside out! I love baking this when cherries are in season, but honestly, it’s a crowd-pleaser all year round.
What makes this Cherry Cream Cheese Loaf Recipe stand out for me is the balance of flavors and textures. The cream cheese adds just the right amount of richness without being overpowering, and the cherries bring a fresh, vibrant pop that keeps every bite exciting. Plus, it’s surprisingly straightforward to make — which means you can whip it up for breakfast, brunch, or an afternoon coffee break and impress everyone without stress.
Why This Recipe Works
- Cream Cheese Boosts Moisture: It keeps the loaf wonderfully moist and tender even after baking.
- Fresh Cherries Add Brightness: Their natural tartness cuts through the sweetness for balanced flavor.
- Almond Extract Enhances Cherry Flavor: A subtle touch that really lifts the whole loaf’s aroma.
- Simple Technique, Big Flavor: The easy folding method helps keep cherries intact without crushing them.
Ingredients & Why They Work
Each ingredient in this Cherry Cream Cheese Loaf Recipe has its role in balancing flavor and texture — from creamy richness to just the right amount of lift and sweetness. When you shop, look for fresh, ripe cherries to really make a difference in taste.
- Fresh cherries: Always pit and roughly chop for an even distribution and to prevent soggy spots.
- Cream cheese: Use softened cream cheese so it blends smoothly, giving the loaf its signature moist crumb.
- Butter: Room temperature butter creamed well adds body and tenderness to the loaf.
- Granulated sugar: Provides the perfect sweetness without overpowering the cherries’ natural tartness.
- Eggs: Help bind the ingredients and add structure while keeping the loaf soft.
- Vanilla extract: Brings warm, familiar notes to enhance overall flavor.
- Almond extract: Just a hint amplifies the cherry’s flavor beautifully — don’t skip it!
- All-purpose flour: The base that gives the loaf a tender but sturdy texture.
- Salt: Balances sweetness and enhances all the flavors.
- Baking powder: Ensures a good rise for a light, fluffy loaf.
- Milk: Adds moisture and helps dissolve the dry ingredients for an even batter.
Tweak to Your Taste
I often play around with the extracts and the fruit in this Cherry Cream Cheese Loaf Recipe to hit my mood. It’s such a forgiving recipe, you can easily swap cherries for other berries or tweak extracts for a personal twist. Don’t be shy to make it your own!
- Berry Swap: Once, I swapped cherries for fresh raspberries — just as delicious and even easier since raspberries don’t need pitting!
- Dairy-Free Version: Substituting cream cheese and butter with vegan alternatives worked surprisingly well in a pinch.
- Extra Crunch: Adding chopped toasted almonds on top before baking adds a lovely texture contrast.
- Less Sweet: You can reduce sugar slightly if you prefer a more tangy, natural fruit flavor without sacrificing moisture.
Step-by-Step: How I Make Cherry Cream Cheese Loaf Recipe
Step 1: Prep Your Pans and Cherries
First things first — grease two 8.5×4.5-inch bread loaf pans really well so your loaves come out cleanly. Then, pit the cherries carefully and chop them into roughly quartered pieces. This way, you avoid big clumps and ensure each slice will have a bit of cherry goodness. Setting them aside keeps the workflow smooth.
Step 2: Cream the Cream Cheese and Butter
In a large bowl, beat the softened cream cheese together with the room temperature butter until they become smooth and fluffy. This is crucial — it helps build that tender, moist texture you’re aiming for. When these two are light and airy, add the sugar next.
Step 3: Add Eggs and Extracts
Next, crack in the eggs one at a time and stir them in fully before the next addition. Then mix in the vanilla and almond extracts; the almond extract really brings out the cherries’ flavor in a subtle way you don’t want to skip.
Step 4: Combine Dry Ingredients and Milk
Whisk together the flour, salt, and baking powder in a separate bowl. Then, add these dry ingredients little by little to the wet mix, alternating with milk. This slow mixing prevents lumps and keeps your batter silky smooth — just fold gently until combined, don’t overmix or the loaf can get tough.
Step 5: Fold in the Cherries
Gently fold in the chopped cherries using a spatula. The aim here is to coat them lightly and spread evenly without crushing them — that keeps their texture and color intact so each slice bursts with fruit.
Step 6: Bake with Care
Divide the batter evenly between the two pans and pop them into your preheated oven at 375°F. Bake for about 50 to 60 minutes, but I highly recommend covering the tops with foil after about 35-40 minutes. This little trick prevents over-browning while letting the loaf finish baking perfectly. Use a toothpick to test doneness — it should come out clean.
Step 7: Cool Before Slicing
Once baked, let the loaves cool completely in their pans before turning them out and slicing. This resting time helps everything set up so your slices don’t crumble apart — patience here really pays off!
Pro Tips for Making Cherry Cream Cheese Loaf Recipe
- Softening Cream Cheese Properly: Let it come to room temperature to avoid lumps in the batter.
- Pitting Cherries Efficiently: I use a straw or a cherry pitter tool—saves time and avoids messy juice everywhere.
- Foil Covering Trick: Cover the loaf with foil after 35 minutes to keep the tops soft and prevent burning.
- Test Early and Often: Start checking around 50 minutes to avoid overbaking and dryness.
How to Serve Cherry Cream Cheese Loaf Recipe
Garnishes
I usually add a light dusting of powdered sugar or some thinly sliced almonds on top when serving — it adds just a touch of elegance without stealing the show. A dollop of whipped cream or cream cheese frosting on the side is lovely too if you want to get a bit fancier.
Side Dishes
This loaf pairs beautifully with a cup of strong coffee or black tea. For brunch, I like serving it alongside scrambled eggs and fresh fruit salad — balances the richness perfectly.
Creative Ways to Present
For a special occasion, I slice the loaf thinly and offer a “build your own” toast bar with various fruit preserves, nut butters, and cream cheese spreads. It’s a fun way to turn this simple loaf into a party centerpiece everyone enjoys.
Make Ahead and Storage
Storing Leftovers
Once cooled, I store leftover slices wrapped tightly in plastic wrap or in an airtight container in the fridge. It keeps fresh for up to 4 days, making it a perfect “make-ahead” treat that you can grab anytime.
Freezing
This Cherry Cream Cheese Loaf Recipe freezes really well too. I slice and wrap individual pieces in foil before freezing, so they thaw quickly and avoid freezer burn. Then I just pop them in the toaster or oven for a fresh-baked feel.
Reheating
To reheat, I gently warm slices in a toaster oven or a regular oven at low heat (about 300°F) for 5-7 minutes. This helps keep the cream cheese layer smooth and the cherries juicy without drying out the loaf.
FAQs
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Can I use frozen cherries in this Cherry Cream Cheese Loaf Recipe?
Yes, you can substitute frozen cherries if fresh ones aren’t available, but be sure to thaw and drain them well before folding into the batter to avoid excess moisture that might make the loaf soggy.
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How do I avoid the cherries sinking to the bottom?
Toss the chopped cherries lightly in a tablespoon of flour before folding them into the batter. This helps suspend them evenly throughout the loaf as it bakes.
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Can I make this recipe gluten-free?
You can substitute the all-purpose flour with a gluten-free baking blend, but make sure it contains xanthan gum or another binder to maintain the loaf’s structure and texture.
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What’s the best way to soften cream cheese quickly?
Leaving cream cheese out at room temperature for about 30 minutes works best. If you’re short on time, cut it into small cubes to speed up the softening evenly.
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How long does the Cherry Cream Cheese Loaf last?
Stored properly in an airtight container in the fridge, it lasts for up to 4 days, and frozen slices can keep a month or more with minimal quality loss.
Final Thoughts
Honestly, the Cherry Cream Cheese Loaf Recipe has become one of my go-to recipes whenever I want something a bit special without fuss. It’s comforting, flavorful, and always gets compliments without me having to do anything fancy. I hope you’ll enjoy baking it as much as I do — trust me, your kitchen (and taste buds) will thank you!
Print
Cherry Cream Cheese Loaf Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 2 loaves
- Category: Bread
- Method: Baking
- Cuisine: American
Description
A delicious and moist Cherry Cream Cheese Loaf combining fresh cherries with creamy cream cheese, a hint of almond and vanilla extracts, baked to perfection. This sweet bread is perfect for breakfast, dessert, or a snack.
Ingredients
Fruit
- 1 1/2 cups fresh cherries
Dairy and Eggs
- 1 (8 oz) package cream cheese, softened
- 1/2 cup butter, room temperature
- 2 eggs
- 1 cup milk
Dry Ingredients
- 1 1/2 cups granulated sugar
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 tablespoon baking powder
Extracts
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
Instructions
- Preheat and prepare pans. Preheat your oven to 375 degrees F and grease two 8.5×4.5-inch bread loaf pans to prevent sticking.
- Prepare cherries. Pit the fresh cherries and roughly chop them into quarters. Set aside for folding into the batter later.
- Cream the fats and sugar. In a large bowl, beat together the softened cream cheese and room temperature butter until smooth and creamy. Add granulated sugar, eggs, vanilla extract, and almond extract, then beat the mixture until light and airy to create a fluffy batter base.
- Combine dry ingredients. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Mix wet and dry ingredients. Slowly add the dry flour mixture and milk alternately into the creamed wet ingredients, stirring gently until just combined to form the batter.
- Fold in cherries. Carefully fold the chopped cherries into the batter, ensuring even distribution without overmixing to keep the cherries intact.
- Fill pans and bake. Divide the batter equally between the prepared loaf pans. Bake in the preheated oven for 50 to 60 minutes. To prevent over-browning, cover the loaves loosely with foil after 35 to 40 minutes of baking.
- Cool before slicing. Once baked, remove the loaves from the oven and allow them to cool completely in the pans before slicing to ensure clean slices and proper texture.
Notes
- Using fresh cherries adds a natural sweetness and texture, but frozen cherries can be substituted if fresh are not available—just thaw and drain excess liquid.
- Covering the loaf with foil midway prevents the top from burning while allowing the inside to cook thoroughly.
- Room temperature butter and cream cheese ensure a smooth batter and better incorporation of ingredients.
- You can add a sprinkle of sliced almonds on top before baking for extra texture and flavor.
- Store the loaves wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 slice (1/12th of a loaf approx.)
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 65 mg
