Strawberry Cream Cheese Bread

Warm moist slices of bread filled with sweet strawberries and swirls of cream cheese. This bread is so tasty and so easy to make you’ll want to make it over and over again.

Hi everyone! This is Andrea again from Cooking with a Wallflower. And I’m super excited to share my latest recipe with you.

Over the summer, I saw so many recipes for strawberry bread. Each one looked amazingly delicious. So when I had a pound of ripe strawberries sitting in my refrigerator, I knew I had to make bread with them. But I wanted to take the tasty summer treat further by adding cream cheese swirls. Each slice of bread is moist, filled with fresh strawberries and swirls of cream cheese. Seriously one of the best combinations ever. Hurry and try it before strawberries go out of season.

First, preheat the oven to 350^oF. Lightly grease a 9×5 loaf pan with vegetable oil or nonstick cooking spray.

In a large bowl, mix together flour and baking soda.

In a separate medium sized bowl, beat an egg then add granulated sugar, brown sugar, and vanilla extract. Mix until evenly incorporated. Lastly, add the buttermilk and the vegetable oil. Mix until the ingredients are almost completely incorporated. The vegetable oil won’t completely mix with the rest of the ingredients.

Pour the wet ingredients into the dry ingredients. Gently combine the ingredients until they are just incorporated. You don’t want to over mix the batter.

Slice strawberries into small pieces. Use a paper towel to soak some of the moisture from the strawberries. You don’t want the strawberries to be too moist. Otherwise, the bread will become soggy. Not something we’d enjoy. Toss the strawberries in a tablespoon of flour to keep them from sinking to the bottom of the bread. Add the strawberries to the batter and gently fold them in.

In a small bowl, beat the cream cheese until it becomes soft. Add in vanilla extract, sugar, and one beaten egg. Set aside for now.

Pour about a third of the strawberry batter into the loaf pan. Next, pour all the cream cheese filling into the pan. Finally, pour the rest of the strawberry batter into the pan.

Place the loaf pan into the oven and bake for about 40 minutes at 350^oF. Remove the bread from the oven and cover with a foil to prevent the bread from becoming too brown. Bake for another 10 minutes before taking the bread out to check for its readiness. Stick a toothpick into the bread and pull it out. If the toothpick comes out clean, then it is ready. If it comes out covered in batter, bake the bread for a little longer. Continue baking and checking until the bread is ready.

Once the bread is ready, remove it from the oven, and set it aside to allow it to cool.

If you would like to decorate the bread, slice the strawberries thin and place them on top of the bread while the loaf is still warm. The warmness of the bread will soften the strawberries. Or you can wait until the bread has cooled completely before placing the strawberries on top. If you bake the strawberries on top of the bread, it will shrivel up and won’t look as bright.

Once the bread has cooled for several minutes, you can slice the bread and serve them warm.

Strawberry Cream Cheese Bread

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Warm moist slices of bread filled with sweet strawberries and swirls of cream cheese. This bread is so tasty and so easy to make you’ll want to make it over and over again.

Author: Andrea Giang

Recipe type: Breakfast

Cuisine: American

Serves: 10 slices

Ingredients

Bread

• 2 cup flour
• 1 teaspoon baking soda
• 1 egg, beaten
• ⅔ cup granulated sugar
• ¼ cup brown sugar
• 2 teaspoons vanilla extract
• 1 cup buttermilk
• ⅓ cup vegetable oil
• 1½ cups strawberries, chopped
• 1 tablespoon flour

Cream Cheese Filling

• 4 oz cream cheese
• 4 tablespoons sugar
• ½ teaspoon vanilla extract
• 1 egg, beaten

Instructions

1. Preheat the oven to 350F. Lightly grease a 9×5 inch pan with vegetable oil or nonstick cooking spray.
2. In a large bowl, mix together the flour and baking soda. Set aside for now.
3. In a medium bowl, mix together one beaten egg, granulated sugar, brown sugar, and vanilla extract. Whisk the ingredients until they are evenly incorporated. Pour in the buttermilk and the vegetable oil, and whisk until the ingredients are almost incorporated. The vegetable oil will not mix in completely with the rest of the ingredients.
4. Pour the wet ingredients into the dry ingredients. Mix until they are just incorporated. Don’t over mix.
5. In a small bowl, whisk the cream cheese until it becomes soft and smooth. Add in granulated sugar and vanilla extract. Then add one beaten egg. Mix until all the ingredients are evenly incorporated.
6. Chop up the strawberries and toss it with a tablespoon of flour. This will help keep the strawberries from sinking to the bottom. Add the strawberries to the batter and gently fold them in.
7. Now, pour about a third of the strawberry batter into the loaf pan. Next, pour all of the cream cheese filling into thepan. Lastly, pour the rest of the strawberry batter on top.
8. Place the loaf pan into the oven, and bake for about 40 minutes at 350F. Remove the bread from the oven and cover with foil to prevent the bread from turning too brown.
9. Bake for an additional 10 minutes. Take the bread out of the oven and insert a toothpick. Remove the toothpick. If a toothpick comes out clean, the bread is ready. If the toothpick comes out with batter still clinging to the toothpick, then place the bread back in the oven and bake for a few more minutes. Continue baking and checking until the bread is done.
10. Remove the bread from the oven, and set it aside to allow it to cool for several minutes before cutting into slices and serving.

Notes

Adapted from Sally’s Baking Addiction

3.2.2802

Andrea

Cooking with a Wallflower