Lemon Bread with Cherry Cheese Spread

Sheila M


This is super moist and great plain or with the spread. I like to make it for Christmas gifts but is great any time of the year.


★★★★★ 2 votes




  • 1/2 c
    margarine or butter, softened
  • 1 1/4 c
  • 2
    eggs, slightly beaten
  • 1 Tbsp
    grated lemon peel
  • 1/2 tsp
    lemon extract
  • 1/2 c
  • 1 1/2 c
    all purpose flour
  • 1 tsp
    baking powder
  • 1/4 tsp
  • 1/2 c
    chopped pecans

  • 3 oz
    cream cheese
  • 2 to 3 tsp
    milk or cherry juice
  • 1 Tbsp
    chopped marashino cherries

How to Make Lemon Bread with Cherry Cheese Spread


  2. Preheat oven to 350 degrees. Grease a 9x5 or 8x4 inch loaf pan.
  3. In a medium bowl combine butter and sugar; mix well.
  4. Add eggs, lemon peel, extract and milk; mix well.
  5. Add flour, baking powder and salt, stirring just until moistened. Fold in nuts.
  6. Pour into prepared pan. Bake at 350 degrees for 50 to 60 minutes or until toothpick inserted comes out clean. Place a kitchen towel over to keep from drying out and let cool 5 minutes. Then invert onto foil and wrap until ready to serve. Freezes well.
  8. Combine all ingredients in a small bowl until well blended.
  9. NOTE: Self rising flour is NOT recommended.
    High altitude bake at 350 for 55-60 minutes

    I usually double the recipe.
  10. Recipe and photo found in a magazine in a doctor's office many years ago.

Printable Recipe Card

About Lemon Bread with Cherry Cheese Spread

Course/Dish: Sweet Breads Other Breads
Main Ingredient: Flour
Regional Style: American

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