Description
This Strawberry Cream Cheese Loaf is soft, moist, and filled with fresh strawberry flavor, layered with a rich and creamy cheesecake swirl. Perfect for breakfast, brunch, or dessert.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- 1 ¼ cups fresh strawberries (diced)
- 6 oz cream cheese (softened)
- ¼ cup granulated sugar
- 1 egg yolk
- ½ tsp vanilla extract
- 2 tbsp coarse sugar (for light crunch)
Instructions
- Preheat oven to 350°F (175°C).
- Grease and line a 9×5-inch loaf pan with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat butter and sugar until light and fluffy (about 2–3 minutes).
- Mix in eggs one at a time.
- Stir in vanilla extract.
- Add dry ingredients gradually, alternating with milk.
- Mix until just combined.
- Gently fold in diced strawberries.
- In a small bowl, beat cream cheese, sugar, egg yolk, and vanilla until smooth.
- Pour half of the batter into the loaf pan.
- Spread the cream cheese mixture evenly on top.
- Add the remaining batter and gently smooth the surface.
- Sprinkle coarse sugar on top if using.
- Bake for 50–60 minutes, or until a toothpick inserted into the cake part comes out clean.
- If the top browns too quickly, loosely cover with foil during the last 10 minutes.
- Allow the loaf to cool in the pan for 15 minutes.
- Transfer to a rack to cool completely before slicing.
Notes
- Store leftovers in an airtight container.
- Best enjoyed fresh but can be kept for a few days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: strawberry cream cheese loaf, dessert, baking, quick bread