Summer is almost over, and if you’re looking for a way to use up the last of your strawberries – here you go. This bread will not change your life, but it will serve as a tasty breakfast (or second breakfast, or possibly dessert). The cream cheese in this bread makes it more dense while the milk makes it more tender. The batter is thick and hearty (I imagine it has to be to hold all those strawberries in place). Notice that pound-cake-like crack down the center?
The texture of the resulting loaf is almost like a pound cake, but with a more tender crumb. Like if a pound cake and a quickbread had a baby, and then they stuffed that baby with strawberries – this would be it. I imagine it’s equally as delicious with other berries as well, or maybe even just a little zest and juice from a lemon. Maybe a drizzle of icing? Don’t worry, it’s good for you, it has strawberries in it.
Strawberry Cream Cheese Bread
Makes 1 loaf
- 1/2 cup butter, softened
- 1 cup sugar
- 3 ounces cream cheese, softened
- 2 eggs, room temp
- 1 teaspoon vanilla extract
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon Kosher salt
- 1/2 cup buttermilk (or I just used milk, because that’s what we had in the fridge)
- 1 1/2 cups strawberries, chopped
- Place chopped strawberries in a collander lined with paper towel to dry. Prepare a standard loaf pan with baking spray or parchment. Preheat oven to 350F.
- Beat butter, sugar, and cream cheese until fluffy. Add eggs one at a time, then vanilla.
- In separate bowl, mix flour, baking powder, baking soda and salt. Blend flour mixture with butter mixture just until blended. Add milk and stir just til combined. (Don’t overmix). Gently mix in strawberries.
- Pour into prepared pan and bake for 50 to 60 minutes at 350F
[ Adapted from food.com ]