Ingredients
Cherry Bread Batter
- 1/2 cup butter softened
- 1/2 cup coconut oil melted
- 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
Method
- Preheat oven to 375°F.
- Prep pans with non stick spray and a light dusting of flour or line with parchment paper.
Cherry Bread Batter
- Cream butter, coconut oil, and sugar together. Add eggs and vanilla.
- Add milk and lemon juice. Add cherries. It will look chunky. That is normal.
- Add flour, baking powder, and salt. Only mix until incorporated. Do not over mix.
- Set aside.
Lemon Cream Cheese Filling
- Blend cream cheese and sugar together. Add eggs.
- Add lemon zest, lemon juice, and flour. Mix well.
- Set aside.
Lemon Glaze
- Mix lemon juice, zest, and powdered sugar together.
- Set aside until bread is baked and cooled.
Assembly
- In floured or parchment paper-lined pans (two 5x9-inch) pour 1/4 of the cherry bread batter in the bottom of each pan then evenly smooth. You will use half the cherry batter in this step then the other half in step 3.
- Add 1/2 the lemon cream cheese filling on top of each pan then evenly smooth.
- Evenly top each pan with the remaining cherry bread batter and carefully smooth to the edges.
- Bake at 375°F for 50-55 minutes or until a toothpick in the center comes out clean.
- Cool slightly before drizzling the lemon glaze over the top.
Nutrition
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.