Strawberry Cream Cheese Bread
Yields: 8 slices
This cake-like strawberry cream cheese bread is stuffed with sweet strawberries and a pinch of cinnamon. Perfect for using up fresh or frozen strawberries.
Ingredients
- 1/2 cup unsalted butter, softened
- 4 ounce cream cheese, softened
- 2 large egg
- 1/2 cup buttermilk
- 1 1/2 cup quartered fresh strawberries
Instructions
- Preheat oven to 350 degrees F. Spray a 9x5 bread loaf pan with baking spray, then set aside.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and ground cinnamon. Set bowl aside.2 cup all-purpose flour, 2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/4 teaspoon ground cinnamon
- Using a stand mixer (or a hand mixer + large bowl), whip together butter, sugar, and cream cheese on medium-high speed until fluffy, about 2-3 minutes.1/2 cup unsalted butter, 1 cup granulated sugar, 4 ounce cream cheese
- Drop mixer speed to low and add eggs, buttermilk, and vanilla. Mix until all ingredients are just blended, particularly the egg yolks, about 1-2 minutes.2 large egg, 1/2 cup buttermilk, 1 teaspoon vanilla extract
- Keeping mixer speed on low, slowly scoop in the dry ingredients, about 1/2 cup at a time. Mix until dry ingredients incorporate and there are minimal clumps, about 2-3 minutes.
- Remove bowl from mixer. Add strawberries to bowl and use a spatula to gently fold them into the batter.1 1/2 cup quartered fresh strawberries
- Pour bread dough into the prepared pan. Be sure to leave at least 1-inch headspace between the dough and the top edge of the bread pan; if needed, discard any dough that doesn't fit (bread will spill over edges while baking if pan is filled too high). Push the dough so that it fits into the corners, but do not smooth out top. Leaving a rippled top on the bread is encouraged.
- Cover pan loosely with aluminum foil (tip: make a tent above center of bread) and bake for 30 minutes. Remove foil and bake for another 25-30 minutes. Cook time may vary depending on the juiciness of the strawberries. Bread is done when a tester inserted in the center comes out completely clean.
- Allow bread to cool in the pan for 15-25 minutes, then transfer to a wire cooling rack to cool completely.
- Serve bread once cooled. Bread can be stored in a sealed container (or tightly covered) for up to 6 days. As with most moist breads, flavor is intensified by day 2.