Cherry Cheese Bread

Our family has a tradition of enjoying delicious Cherry Cheese and Easter Bread every Easter. My husband, Jeff, grew up relishing these wonderful treats that his mom, Marie, made every year. He has carried on the tradition by carefully making the dough and baking them like his mom did. And this year, our daughter who lives in Brooklyn, will be carrying on the tradition and sharing it with her boyfriend's family on the East coast!

Cherry Cheese Bread without Sprinkles

Bread Ingredients
  • 1/2 c warm water
  • 2 packages dry yeast
  • 1/2 cup scalded milk (meaning hot, just before boiling)
  • 1/2 cup sugar
  • 1/2 cup salted butter (or margarine)
  • 1 tsp salt
  • 2 eggs, slightly beaten
  • 4 1/2 – 5 cups flour
Filling Ingredients
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 21-oz can of cherry pie filling
  • 2 teaspoons grated orange peel
Frosting Ingredients
  • 4 cups sifted powdered sugar
  • 2-4 tablespoons of milk
  • Sprinkles or nuts for on top, if desired

  • Combine yeast and warm water in a small bowl.  Stir minimally but enough to help dissolve the yeast. 
  • Scald the milk in a saucepan or in the microwave (really hot but just before boiling) and then add in the butter until it’s completely melted.
  • Pour into bowl and then add sugar and salt.  Mix to combine and let the mixture cool a bit.  
  • Then add 2 slightly beaten eggs, yeast mixture, and 2 cups of flour, mixing slowly as you add each one.  If using a heavy duty mixer, mix for 3 minutes with a paddle.  (If you’re mixing by hand or using a hand mixer, mix really well until very well blended.) 
  • Switch to a dough hook, add 2 more cups of flour, a little at a time and beat your dough another 5-7 minutes.  (If kneading by hand, knead until really well combined……could take up to 10 minutes.)  If the dough is not pulling away from the sides of the bowl, add another 1/2 cup of flour (or if  you’re kneading by hand and it just keeps sticking to your hands). 
  • Grease the inside of a large bowl and place the dough inside. Cover with a small towel and let rise in warm spot for 1.5 hours, or until double in size.
  • Punch down the dough with your hands and then divide into 2 even balls.  Let rest for 10 minutes.  
  • While resting, blend the cream cheese and powdered sugar for filling until smooth. Add orange peel to cherry filling.
  • Roll dough into two rectangles 15"x6" and spread 1/2 of the cheese filling into a 3 inch strip down the center of the dough, then top with 1/2 of cherry pie filling.  
  • Make 2 inch cuts 1/2 inch apart on long sides. Criss cross strips over filling.  
  • Use 2 spatulas to carefully lift the bread onto the back side of greased or parchment covered large cookie sheet. Let rise in a warm place for 30 minutes. 
  • Bake at 350 F for 20-25 minutes, covering with foil for the last few minutes if it starts to get too brown.
  • Combine frosting ingredients and mix until smooth. Drizzle on top of breads and finish with sprinkles (if using). Let frosting set for at least 30 minutes before covering with plastic wrap or it will stick.

    Cherry Cheese Bread with Sprinkles

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