Description
This Strawberry Cream Cheese Bread is a moist, flavorful quick bread that combines the richness of cream cheese with the freshness of ripe strawberries. Perfect for breakfast, brunch, or a sweet snack, it offers a delightful balance of sweet and tangy flavors with a tender crumb and a slightly rippled top that adds to its rustic charm.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 ounces cream cheese, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Additional
- 1 1/2 cups quartered fresh strawberries
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9×5-inch bread loaf pan with baking spray to prevent sticking, then set it aside.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon to ensure these are evenly mixed. Set this bowl aside for later use.
- Cream Butter, Sugar, and Cream Cheese: Using a stand mixer or hand mixer, whip the softened butter, granulated sugar, and softened cream cheese on medium-high speed until the mixture becomes fluffy, about 2 to 3 minutes. This step ensures a light and airy base for your bread.
- Add Eggs, Buttermilk, and Vanilla: Reduce the mixer speed to low and slowly add the eggs, buttermilk, and vanilla extract. Mix just until the ingredients are combined, paying particular attention to fully blending the egg yolks, about 1 to 2 minutes.
- Incorporate Dry Ingredients: With the mixer still on low speed, gradually add the dry ingredients a half-cup at a time. Mix until all the dry ingredients are just incorporated and the batter is mostly smooth with minimal clumps, about 2 to 3 minutes.
- Fold in Strawberries: Remove the bowl from the mixer and gently fold in the quartered fresh strawberries with a spatula. Folding carefully helps to keep the strawberries intact and evenly distributed without breaking them up.
- Fill the Bread Pan: Pour the batter into the prepared loaf pan, leaving at least a 1-inch gap from the top edge to allow for rising. If necessary, discard batter that won’t fit to prevent overflow. Gently push the batter into the corners, but do not smooth the top; the rippled texture is encouraged for a rustic look.
- Bake with Foil Covering: Cover the loaf pan loosely with aluminum foil, making a tent above the center of the bread to prevent the top from burning. Bake for 30 minutes at 350°F.
- Remove Foil and Continue Baking: Remove the foil and bake for an additional 25 to 30 minutes. Baking times may vary depending on how juicy the strawberries are. The bread is done when a toothpick inserted into the center comes out clean.
- Cool the Bread: Allow the bread to cool in the pan for 15 to 25 minutes before transferring it to a wire cooling rack to cool completely. This prevents sogginess and helps it set properly.
- Serve: Once completely cooled, slice and serve as desired. This bread is delicious on its own or with a bit of butter or cream cheese spread.
Notes
- Be sure to use fresh strawberries and drain any excess moisture to prevent sogginess in the bread.
- Softened butter and cream cheese ensure a smooth batter and even mixing.
- Do not overmix once the dry ingredients are added to maintain a tender crumb.
- Keep an eye on the baking time as the moisture from strawberries can affect how long the bread needs in the oven.
- Allow bread to cool completely before slicing to avoid crumbling.
- For a dairy-free version, substitute cream cheese and buttermilk with plant-based alternatives.
