Cherry Cream Cheese Loaf
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Soft, rich, and bursting with summer cherries—this loaf is a slice of pure indulgence.
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If you’ve followed us for a while, you know our cream cheese loaf cake holds a special place in our hearts (and kitchens). It’s tender, decadent, and dangerously easy to love. This summer, we realized something was missing—a cherry version! With cherries at their peak, we knew it was time to give this classic a seasonal twist.
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Whether you serve it for brunch, afternoon coffee, or a sweet finish to dinner, this Cherry Cream Cheese Loaf is a crowd-pleaser from first slice to last.
🧾 Ingredients
| Ingredient | Amount |
|---|---|
| Fresh cherries | 1½ cups, pitted and quartered |
| Cream cheese | 1 (8 oz) package, softened |
| Butter | ½ cup, room temperature |
| Granulated sugar | 1½ cups |
| Eggs | 2 |
| Vanilla extract | 2 tsp |
| Almond extract | ½ tsp |
| All-purpose flour | 2¼ cups |
| Salt | 1½ tsp |
| Baking powder | 1 tbsp |
| Milk | 1 cup |
👩🍳 Instructions
- Preheat & Prep
Preheat oven to 375°F (190°C). Grease two 8.5″x4.5″ loaf pans. - Prepare the Cherries
Pit and chop cherries into quarters. Set aside. - Mix the Wet Ingredients
In a large bowl, cream together softened cream cheese and butter until smooth.
Add sugar, eggs, vanilla, and almond extract. Beat until light and fluffy. - Combine the Dry Ingredients
In a separate bowl, whisk together flour, baking powder, and salt. - Bring It All Together
Gradually add the dry mixture and milk to the wet ingredients, alternating between the two.
Stir until just combined. - Add the Cherries
Gently fold in the chopped cherries, distributing evenly. - Bake
Divide batter between the prepared pans.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Tip: Cover loaves with foil after 35–40 minutes to prevent over-browning. - Cool & Serve
Let loaves cool completely before slicing. Serve as-is or with a dusting of powdered sugar.
