Strawberry Cream Cheese Bread (Print Version)
# Ingredients:
→ Bread Base
01 -
1 teaspoon vanilla, pure if possible
02 -
⅓ cup vegetable oil plus a tablespoon and a teaspoon
03 -
½ cup buttermilk
04 -
2 large beaten eggs
05 -
1 cup sugar, granulated
06 -
4 ounces room-temp cream cheese
→ Dry Ingredients
07 -
3 tablespoons strawberry-flavored Jello powder
08 -
¼ teaspoon ground cinnamon
09 -
½ teaspoon salt
10 -
2 teaspoons baking powder
11 -
2 cups all-purpose flour, measured after sifting
→ Strawberry Mixture
12 -
1 tablespoon strawberry juice set aside from mashed berries
13 -
2 cups chopped strawberries mashed with 2 tablespoons sugar and 1 tablespoon flour
→ Cream Cheese Glaze
14 -
¼ teaspoon vanilla extract
15 -
3 tablespoons heavy cream or use whole milk
16 -
2 cups powdered sugar
17 -
4 ounces softened cream cheese
# Instructions:
01 -
Turn your oven to 350°F. Coat a 9x5 inch loaf pan with grease and some flour.
02 -
Whisk the cream cheese smooth, beat in sugar until it fluffs up. Stir in eggs one at a time, then mix in vanilla, oil, and buttermilk.
03 -
Stir flour, Jello powder, cinnamon, salt, and baking powder together after sifting.
04 -
Blend the dry mix gently into the wet mix. Fold in the strawberry mash, keeping a few aside for topping. Add reserved juice at the end.
05 -
Drop the oven temperature to 325°F. Bake it for 50-55 minutes, or until a toothpick poked in the middle comes out clean. Let it cool entirely before turning it out.
06 -
Whisk cream cheese until creamy, add powdered sugar, cream, and vanilla. Stir until smooth, then drizzle over the cooled loaf.
# Notes:
01 -
You can bake these into muffins—adjust the heat and cook time.
02 -
It tastes even better the day after.
03 -
It keeps well in the freezer for about 2 months.