This cake-like strawberry cream cheese bread is stuffed with sweet strawberries and a pinch of cinnamon. best for the use of up clean or frozen strawberries.

Strawberry Cream Cheese Bread! This cake-like strawberry cream cheese bread is filled with candy strawberries and a pinch of cinnamon. perfect for using up fresh or frozen strawberries. 
And as for me, my absolute favourite way to enjoy strawberries is in strawberry cream cheese bread.


Don’t allow the name fool you. this could be a bread in all the traditional methods – it’s baked in a pan, it turns into a loaf, it could be sliced – but this bread has the feel of an ultra dense and wet cake.

That might be my favorite part of this bread, due to the fact even as bread is completely appropriate to have for breakfast… a slice of this bread is like having dessert for breakfast.



  • 2 cup all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp ground cinnamon ground
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 4 oz cream cheese softened
  • 2 large egg
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk
  • 1 1/2 cup fresh strawberries quartered or chopped


  1. Preheat oven to 350 degrees F. prepare a 9x5 bread loaf pan with the aid of generously spraying the bottoms and facet with cooking spray, then set pan apart.
  2. In a massive bowl, sift collectively flour, baking powder, baking soda, salt, and ground cinnamon. Set bowl aside.
  3. the usage of a stand mixer (or a hand mixer + large bowl), whip together butter, sugar, and cream cheese on medium-excessive pace until fluffy, approximately 2-3 minutes.
  4. Drop mixer velocity to low and add eggs, buttermilk, and vanilla. blend till all components are just blended, especially the egg yolks, about 1-2 mins.
  5. maintaining mixer speed on low, slowly scoop inside the dry elements, about half of cup at a time. blend till dry elements comprise and there are minimal clumps, approximately 2-three mins.
  6. eliminate bowl from mixer. upload strawberries to bowl and use a spatula to softly fold them into the batter.
  7. Pour bread dough into the organized pan. be sure to go away at the least 1-inch headspace among the dough and the top edge of the bread pan; if wished, discard any dough that does not suit (bread will spill over edges even as baking if pan is stuffed too high). Push the dough so that it suits into the corners, however do now not clean out pinnacle. Leaving a rippled pinnacle on the bread is endorsed.
  8. cowl pan loosely with aluminum foil (tip: make a tent above center of bread) and bake for half-hour. remove foil and bake for some other 25-half-hour. cook dinner time may also vary depending on the juiciness of the strawberries. Bread is carried out while a tester inserted inside the middle comes out absolutely easy.
  9. allow bread to cool within the pan for 15-25 minutes, then transfer to a wire cooling rack to cool completely.
  10. Serve bread as soon as cooled. Bread may be saved in a sealed container (or tightly included) for up to six days. As with maximum moist breads, taste is intensified by way of day 2.

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