Christmas Cherry Bread

Brooke Bush

Thirty-five years ago Brad's family received this bread and it's recipe as a Christmas gift from their neighbor. While his mother loved the bread, she decided it was too much work to make with 5 kids to care for. Brad's dad loved it too much to bear the thought of never eating it again and decided he'd try making it himself. Since then, his dad continues to make cherry bread every Christmas to hand out as gifts to friends, colleagues and of course, his family. 

Dough:  (Makes 4 large or 5 medium cherry breads)
2 pkgs. yeast
1/2 cup warm water
1/2 cup sugar
1 tsp. salt
4 cups flour (I use 2 cups whole wheat pastry and 2 cups white flour)
1/2 cup soft butter or margarine
1/2 cup milk
2 eggs

Mix yeast in warm water and let stand 10-15 minutes. Mix together sugar, salt, flour, butter, milk and eggs. Add yeast and water; mix, cover and let rise in a warm place for 30 minutes (or in breadmaker).

Filling:
2 (8 oz.) pkgs. cream cheese, room temp.
1 tsp. vanilla
2/3 cup powdered sugar
2 (20 oz.) cans cherry pie filling

Mix cream cheese, vanilla, and powdered sugar. Spread on rolled bread dough 1/4 inch thick with 3 inches bread dough not covered all around. Cover the cream cheese with the pie filling. Cut 1 1/2 inch strips in dough as shown in picture. Braid bread as shown. Bake at 325 degrees for 30 minutes or until golden brown.

Icing:
4 cups powdered sugar
1 stick butter, room temp.
2-4 Tbsp. milk (as needed to make a pliable icing)
1/2 capfull almond flavoring

Spread icing over cherry bread while warm (but not hot.)