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Cherry Cream Cheese Loaf Recipe

ByLucy
Jump to Recipe· 4.9 from 59 reviews

If you’re looking to bake something that feels both special and comforting, this Cherry Cream Cheese Loaf Recipe is an absolute winner. The blend of tangy cream cheese, sweet cherries, and a tender, buttery loaf makes every bite a little celebration. I love making it when I want to impress guests without fuss or when I simply crave a slice of sweet, moist goodness for my afternoon coffee break.

What makes this Cherry Cream Cheese Loaf Recipe work so beautifully is the way the cherries and cream cheese meld into the soft crumb, adding pockets of flavor and a lovely texture contrast. It’s perfect for breakfast trays, a holiday treat, or that weekend baking project you’ll be proud to share. Trust me, once you try it, you’ll find yourself reaching for it again and again.

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Why This Recipe Works

  • Cream Cheese Magic: It keeps the loaf incredibly moist and adds a subtle tang that balances the sweetness.
  • Fresh Cherries: They burst with flavor and add a delightful pop throughout the loaf.
  • Simple Ingredients: You probably have most of these in your pantry already, making it easy to whip up anytime.
  • Perfect Texture: The batter creates a tender, fluffy loaf that holds together without being dense.
A golden brown loaf sits in a silver foil baking pan with slightly rounded edges. The top of the loaf has a rough texture with cracks and uneven bumps, showing a soft inside beneath the crust. The foil pan reflects some light, and it rests on a white marbled surface with a soft-focus blue and white checkered cloth underneath. photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

This Cherry Cream Cheese Loaf Recipe comes together with classic baking staples plus a handful of special ingredients that give it character and charm. Each component plays its part, whether adding moisture, lift, or flavor complexity. Shopping tip: choose fresh cherries that are firm and ripe for the best bursts of fruitiness.

  • Fresh Cherries: Using fresh cherries offers natural juiciness and texture, but make sure to pit them carefully to avoid bitter bites.
  • Cream Cheese: Softened cream cheese blends seamlessly into the batter, lending creamy moisture without weighing down the loaf.
  • Butter: Room temperature butter helps achieve a smooth batter and adds richness.
  • Granulated Sugar: Sweetens the loaf and helps with browning for a lovely crust.
  • Eggs: They bind the ingredients and support the structure of the loaf.
  • Vanilla Extract: Adds warmth and depth to the flavor profile.
  • Almond Extract: Just a hint enhances the cherries’ natural flavor beautifully.
  • All-Purpose Flour: Provides structure; measure carefully to keep the loaf tender.
  • Salt: Balances the sweetness and highlights the other flavors.
  • Baking Powder: Essential for that light, fluffy rise.
  • Milk: Adds moisture and helps create a soft crumb.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Cherry Cream Cheese Loaf Recipe is how easy it is to tailor to your taste buds. I’ve played around with swaps and tweaks depending on the season or mood, and it always stays delicious. Feel free to experiment to make it your own.

  • Variation: I once stirred in some dark chocolate chips with the cherries for an indulgent twist — it’s like a little party in each slice.
  • Dietary Modifications: To lighten things up, you can swap half the butter for Greek yogurt, which keeps the loaf moist but reduces fat.
  • Seasonal Twists: In fall, I swap cherries for chopped cranberries or even diced apples with a sprinkle of cinnamon.

Step-by-Step: How I Make Cherry Cream Cheese Loaf Recipe

Step 1: Prep Your Cherries and Pans

Start by preheating your oven to 375°F and greasing two 8.5×4.5-inch loaf pans — it ensures the loaves won’t stick and will brown nicely. While that warms up, pit your cherries and chop them into quarters. I usually use a cherry pitter for speed, but if you’re without one, a small knife and some patience work perfectly fine.

Step 2: Cream the Butter and Cream Cheese

In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. This step is key — if you rush, you’ll get lumps that take longer to blend later on. Then, add the sugar, eggs, vanilla, and almond extract. Beat everything until the mixture is light and fluffy; this aeration helps your loaf rise up with the perfect texture.

Step 3: Combine Dry Ingredients Separately

In a second bowl, whisk the flour, baking powder, and salt to evenly distribute these ingredients. This prevents clumps and ensures even rising. Slowly add this dry mix into your wet ingredients, alternating with the milk, to keep the batter smooth. Don’t overmix here — just stir until everything is combined.

Step 4: Fold in the Fresh Cherries

Gently fold your quartered cherries into the batter. Folding (not stirring) prevents breaking the cherries apart and keeps those juicy pockets intact. This step brings the loaf’s signature fruity bursts.

Step 5: Bake and Protect

Divide the batter evenly between your prepared loaf pans and pop them in the oven. After about 35-40 minutes, tent the loaves loosely with foil to avoid the tops overbrowning. Bake for a total of 50-60 minutes, or until a toothpick inserted in the center comes out clean. Every oven varies slightly, so keep an eye on them after the 40-minute mark.

Step 6: Cool Completely Before Slicing

Patience here pays off. Cooling the loaves fully sets their structure and makes slicing neater. I usually let mine rest in the pans for 15 minutes before transferring to a wire rack to cool completely. This also helps preserve the moist crumb and those lovely cherry bursts.

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Tips from My Kitchen

  • Room Temperature Ingredients: Make sure your cream cheese, butter, and eggs are room temp for the smoothest batter.
  • Cherry Prep: If you want less liquid in the batter, pat the chopped cherries dry with paper towels before folding in.
  • Tenting with Foil: Don’t skip covering the loaves partway through baking — it keeps the tops from burning while the insides set perfectly.
  • Slice Neatly: Use a serrated knife and slice gently once fully cooled to keep the loaf intact and presentable.

How to Serve Cherry Cream Cheese Loaf Recipe

A slice of light yellow cake with soft texture sits in the center of a plain white plate, showing a purple berry filling near the middle and a partly eaten corner revealing the moist inside. On the top side of the image, there are two thick pieces of the same cake with darker purple spots, resting on brown parchment paper. The background features a white marbled surface with a blue and white cloth partially visible at the bottom. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love to dust the slices with a little powdered sugar for a pretty finish and a touch more sweetness. A slather of softened butter or a smear of extra cream cheese frosting also turns it into an indulgent treat. Sometimes fresh mint leaves or a few halved cherries on top make it look extra special when guests arrive.

Side Dishes

Since this loaf is rich and flavorful on its own, I usually pair it with simple sides like a fresh fruit salad or a light yogurt parfait. For brunch, it goes beautifully alongside scrambled eggs or a mild cheese platter. Coffee or tea are, of course, the perfect beverage companions.

Creative Ways to Present

For birthdays or special mornings, I’ve served this loaf sliced and arranged into a tiered stand with other mini pastries and berries — it feels festive without a lot of fuss. You can also slice them thick and toast gently to bring out more aroma and texture, then top with a dollop of whipped cream and fresh cherries for a charming dessert.

Make Ahead and Storage

Storing Leftovers

I store leftover cherry cream cheese loaf wrapped tightly in plastic wrap or in an airtight container at room temperature if I plan to eat within 2 days. Otherwise, it keeps beautifully in the fridge for up to a week — just let it come back to room temp before serving to bring back the best texture.

Freezing

If you want to stash some loaves for later, wrap them tightly in plastic and then foil before freezing. When you’re ready, thaw overnight in the fridge, and they taste almost as fresh as the day they were baked. I’ve done this many times and honestly, it’s a lifesaver when you crave a quick homemade treat.

Reheating

To reheat slices, I pop them in a toaster oven or microwave for 20-30 seconds—just enough to warm without drying out. If you like, a quick toast can add a lovely crisp edge around the soft crumb inside. I wouldn’t recommend overheating, as it tends to dry things out, but mild warmth makes it feel freshly baked all over again.

FAQs

  1. Can I use frozen cherries for the Cherry Cream Cheese Loaf Recipe?

    You can use frozen cherries, but be sure to thaw and drain them well before folding into the batter to avoid extra moisture making the loaf soggy. Patting them dry with paper towels is a good practice to keep the texture just right.

  2. Can I make just one loaf instead of two?

    Absolutely! Just halve the ingredient amounts and bake in a single loaf pan (8.5×4.5-inch). Baking time might be slightly less, so check for doneness around 40-50 minutes with a toothpick.

  3. What if I don’t have almond extract?

    Don’t worry if almond extract isn’t on hand—vanilla extract alone still makes a delicious loaf. The almond extract just adds a subtle nutty note that complements the cherries nicely.

  4. How do I know when the loaf is fully baked?

    The best way is to insert a toothpick into the center—if it comes out clean or with just a few crumbs, it’s done. Also, the loaf should be golden on top and start pulling slightly from the pan edges.

Final Thoughts

Honestly, this Cherry Cream Cheese Loaf Recipe has become one of my go-to bakes whenever I want something that feels homemade but a little elevated. It’s approachable enough to make on a whim but impressive enough to share. If you give it a try, I hope it brings you the same cozy joy it does me — and maybe becomes a new favorite to keep in your baking rotation.

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Cherry Cream Cheese Loaf Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 59 reviews
  • Author: Lucy
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 2 loaves
  • Category: Bread
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

This Cherry Cream Cheese Loaf is a moist, flavorful bread ideal for breakfast or dessert, featuring fresh cherries folded into a rich cream cheese and butter batter. The blend of vanilla and almond extracts adds a subtle aromatic depth, making this loaf a delightful treat to enjoy any time of day.

Ingredients

Main 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 1/2 teaspoons salt
  • 1 tablespoon baking powder
  • 1 cup milk

Instructions

  1. 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.
  2. Prepare cherries: Pit the fresh cherries and roughly chop them into quarters, then set aside for later use.
  3. Cream cheese and butter mixture: In a large mixing bowl, beat together the softened cream cheese and butter until smooth and creamy.
  4. Add sugar and eggs: Add the granulated sugar, eggs, vanilla extract, and almond extract to the cream cheese mixture, then beat until the mixture becomes light and airy.
  5. Combine dry ingredients: In a separate small bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
  6. Mix wet and dry ingredients: Gradually add the dry ingredient mixture and the milk to the wet ingredients, mixing gently until just combined without overmixing.
  7. Fold in cherries: Carefully fold the chopped cherries into the batter to distribute them evenly without crushing.
  8. Fill pans and bake: Pour the batter evenly into the prepared loaf pans. Bake for 50 to 60 minutes, covering the loaves with foil after 35 to 40 minutes to prevent over-browning on top.
  9. Test and cool: Insert a toothpick into the center of the loaves to check for doneness; it should come out clean. Allow the loaves to cool completely before slicing and serving.

Notes

  • Covering the loaves with foil midway through baking helps prevent the tops from burning while ensuring the inside fully cooks.
  • Use room temperature cream cheese and butter for easier mixing and a smoother batter.
  • Fresh cherries can be substituted with frozen cherries, but be sure to thaw and drain them well to avoid excess moisture.
  • For a dairy-free version, substitute cream cheese and butter with plant-based alternatives and use non-dairy milk.
  • Ensure not to overmix the batter after adding dry ingredients to maintain a tender crumb texture.

Nutrition

  • Serving Size: 1 slice (1/16 of a loaf)
  • Calories: 280 kcal
  • Sugar: 20 g
  • Sodium: 300 mg
  • Fat: 14 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 34 g
  • Fiber: 1 g
  • Protein: 5 g
  • Cholesterol: 55 mg

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