Lemon Cream Cheese Filled Cherry Bread

 

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Lemon Cream Cheese Filled Cherry Bread | Kitchen Cents

Lemon Cream Cheese Filled Cherry Bread | Kitchen Cents
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Lemon Cream Cheese Filled Cherry Bread

With sweet cherries in season, this cherry bread filled with a ribbon of lemony cream cheese filling is a perfect addition to your summer treats recipe box!

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 2 5x9-inch loaves
Author Rachel

Ingredients

Cherry Bread Batter

  • 1/2 cup butter softened
  • 1/2 cup coconut oil
  • 1 1/3 cups sugar
  • 4 eggs
  • 1 teaspoon vanilla
  • 1 cup milk
  • 1 juice of lemon
  • 1 cup chopped cherries dried/drained
  • 4 cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt

Lemon Cream Cheese Filling

  • 8 oz cream cheese softened
  • 1/2 cup sugar
  • 2 eggs
  • lemons zest of 2, juice of 1 (use zest of lemon used in cherry bread batter plus an extra lemon)
  • 1/3 cup flour

Lemon Glaze

  • 1 lemon zest and juice
  • 3/4 cup powdered sugar

Instructions

  1. Preheat oven to 375 degrees F.

Cherry Bread Batter

  1. Cream butter, coconut oil, and sugar together. Add eggs and vanilla.

  2. Add milk and lemon juice.  Add cherries.  It will look chunky.  That is normal.

  3. Add flour, baking powder, and salt.  Only mix until incorporated. Do not over mix.

  4. Set aside.

Lemon Cream Cheese Filling

  1. Blend cream cheese and sugar together.  Add eggs.

  2. Add lemon zest, lemon juice, and flour. Mix well.

Lemon Glaze

  1. Mix lemon juice, zest, and powdered sugar together

  2. In floured pans (two 5x9-inch) pour 1/4 of the cherry bread batter in the bottom. About 3/4 to 1 inch.  Smooth.

  3. Layer about 1/2 to lemon cream cheese filling on top.  Smooth.

  4. Top with another 1/4 of the cherry bread batter and carefully smooth to the edges.  Repeat in second pan.

  5. Bake at 375 degrees F. for 50-55 minutes or until a toothpick from the center comes out clean.

  6. Cool slightly before drizzling the lemon glaze all over the top.

Recipe Notes

This recipe will also make 5 to 6 mini loaves (3 x 5 3/4-inch). Bake time will vary from the recipe. About 40-45 minutes or until toothpick at the center comes out clean.

Recipe inspired by: Recipe Treasures

If you like this recipe, you may also like these Easy Creamy Lemon Cheesecake Bars or these Toasted Coconut Lime Cookie with lime glaze (video below):

Easy Creamy Cake Mix Lemon Cheesecake Bars | KitchenCents.com

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4 Responses

  1. Jessica Egbert says:

    This looks so Amazing!!!

  2. Amy says:

    You have the cutest little helper! You are one amazing mama. This bread really looks amazing and I wish I could reach through the screen and taste a slice! It sounds so good with the lemon in it! I love your blog. What a great job you are doing!!!

    • Rachel says:

      Thanks, Amy! I have to admit, my little helpers are the cutest. 😉 This bread would have never happened if it weren’t for you. Thanks again for the inspiration!!!

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