Strawberry Cream Cheese Bread (Print Version)
# Ingredients:
→ Bread Base
01 -
1 teaspoon pure vanilla extract
02 -
2 large eggs, beaten
03 -
1 cup granulated sugar
04 -
⅓ cup + 1 tablespoon + 1 teaspoon vegetable oil
05 -
4 ounces cream cheese, softened
06 -
½ cup buttermilk
→ Dry Ingredients
07 -
2 cups sifted all-purpose flour
08 -
3 tablespoons strawberry-flavored Jello powder
09 -
½ teaspoon salt
10 -
2 teaspoons baking powder
11 -
¼ teaspoon ground cinnamon
→ Strawberry Mixture
12 -
2 cups fresh strawberries, diced and mashed with 1 tablespoon flour + 2 tablespoons sugar
13 -
1 tablespoon strawberry juice (from the mashed berries)
→ Cream Cheese Glaze
14 -
¼ teaspoon vanilla extract
15 -
4 ounces cream cheese, at room temperature
16 -
3 tablespoons heavy cream or whole milk
17 -
2 cups powdered sugar
# Instructions:
01 -
Set your oven to 350°F to preheat. Coat a 9x5 loaf pan with grease and a sprinkle of flour.
02 -
Blend cream cheese until it's smooth. Throw in the sugar and mix until fluffy. Add eggs next, followed by buttermilk, oil, and vanilla, then stir well.
03 -
Whisk flour, baking powder, cinnamon, salt, and the Jello powder together so they’re evenly mixed.
04 -
Carefully stir the dry mixture into the wet one. Gently fold in strawberries, keeping a bit aside for the top. Add the strawberry juice.
05 -
Bring the oven temperature down to 325°F, then bake for around 50 to 55 minutes. Use a toothpick to check if it comes out clean. Cool the loaf inside the pan completely before removing.
06 -
Whip cream cheese until it’s creamy. Blend in powdered sugar, vanilla, and cream or milk. Drizzle the glaze over the cooled loaf.
# Notes:
01 -
Easily turns into muffins. Change baking time and temp to suit smaller portions.
02 -
Definitely tastes even better the next day.
03 -
Keeps nicely frozen for up to 2 months.