CHERRY-CREAM CHEESE BREAD
Source of Recipe
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List of Ingredients
� 1 cup dried cherries
� 6 ounces cream cheese, softened
� 2 large eggs, at room temperature, divided
� 1 teaspoon kirsch (optional)
� 2 cups all-purpose flour
� 1 cup sugar
� 1 1/2 teaspoons baking powder
� 1/2 teaspoon baking soda
� 1/2 teaspoon salt
� 3/4 cup whole milk
� 4 tablespoons ( stick) butter, melted
� 3/4 teaspoon almond extract
� 1/4 teaspoon vanilla extract
� 1/2 cup toasted, roughly chopped pecans or almonds
Preheat the oven to 350 degrees. Butter and flour an 8 1/2-by-4 1/2-inch loaf pan.
In a small bowl, pour boiling water over cherries to cover so they plump up nicely. Set aside.
Place the cream cheese in the small bowl of a food processor and whir until fluffy. Add 1 egg and continue to whir until smooth. Stir in the kirsch if you like. Set aside.
In a medium bowl, whisk together the flour, sugar, baking powder, soda and salt. Lightly beat the remaining egg, then combine it with the milk, melted butter and extracts. Make a well in center of dry ingredients and pour in combined wet ingredients. Stir with a wooden spoon, until just mixed.
Drain cherries. Add cherries and the nuts to the batter, and stir just to combine.
Spoon half the batter into the prepared loaf pan. Spread with the cream-cheese mixture. Spoon the remaining batter over it. Cover the cream-cheese layer as best you can.
Bake for about 1 hour, until a toothpick inserted into the center of the loaf emerges clean. If the top starts to brown too quickly, cover the bread loosely with aluminum foil. Let the loaf cool for 5 minutes before turning out of the pan onto a cooling rack.
Store any leftovers in the refrigerator.
Recipe
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