If you’ve been around for a while, then chances are you’ve heard us talk about our all-time favorite cream cheese loaf cake recipe. It strikes the balance of delicate and indulgent and it’s just about impossible to stop at one slice. This summer, we realized we hadn’t shared a cherry version and that needed to be remedied immediately. So, without further ado, we give you the ultimate Cherry Cream Cheese Loaf. Perfect for summer when cherries are at their peak, this loaf is one you’ll want to serve at every occasion from breakfast to dessert!
The cream cheese in this recipe is really the secret weapon. It adds richness without making the loaf heavy, giving you a tender crumb that practically melts in your mouth. Almond extract enhances the cherries’ sweetness while vanilla adds those classic warm notes. And while fresh cherries are recommended here, you could easily swap in frozen (just be sure to thaw and pat dry before folding them in).
The batter comes together quickly with pantry staples, and the cherries are (literally) the cherry one top! Tenting the loaves with foil about halfway through baking helps prevent them from browning too much on top while the centers finish baking through. Allow the loaves to cool before slicing for the best results, but we fully understand if you can’t wait quite that long!
Cherry Cream Cheese Loaf
Diet: Vegetarian
Ingredients
- 1 1/2 cups fresh cherries
- 1 (8 oz) package cream cheese, softened
- 1/2 cup butter, room temperature
- 1 1/2 cups granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 2 1/4 cups all-purpose flour
- 1 ½ teaspoons salt
- 1 tablespoon baking powder
- 1 cup milk
Preparation
- Preheat oven to 375 degrees F and grease two 8.5x4.5-inch bread loaf pans.
- Pit cherries and roughly chop into quarters. Set aside.
- In a large bowl, cream together the cream cheese and butter. Add sugar, eggs, vanilla, and almond extract, then beat until light and airy.
- In a small bowl, combine flour, baking powder, and salt. Once thoroughly combined, slowly add the dry ingredients and milk to the wet ingredients.
- Gently fold the chopped cherries into the batter.
- Transfer batter to the prepared loaf pans and bake for 50-60 minutes or until an inserted toothpick comes out clean. I recommend covering the loaves with foil after 35-40 minutes to prevent the tops from over browning.
- Allow loaves to fully cool before slicing.
Recipe adapted from 12tomatoes.com