Ingredients
- 4 oz cream cheese, softened
- 2 large eggs
- 2/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1 cup cherries, pitted and halved (fresh or canned, drained)
Instructions
- Preheat the oven to 175°C (350°F) and grease or line a loaf pan with parchment paper.
- In a large bowl, beat the cream cheese until smooth and creamy.
- Add sugar and mix until light and slightly fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in melted butter and vanilla extract until combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture, alternating with milk, mixing gently until just combined.
- Fold in the cherries evenly.
- Pour batter into the prepared pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- If the top browns too quickly, cover loosely with foil during the last 10 minutes.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Lightly coat cherries in flour to prevent sinking.
- Do not overmix to keep the loaf tender.
- Add lemon zest for a bright citrus flavor.
- Top with sliced almonds or sugar for a crunchy finish.
- Drizzle with a simple glaze for extra sweetness.
- Store at room temperature for up to 2 days or refrigerate up to 5 days.
- Freeze tightly wrapped for up to 2 months.
- Warm slices briefly in the microwave before serving.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 75 mg
