Cream Cheese Strawberry (Print Version)
# Ingredients:
→ Bread Base
01 -
4 ounces cream cheese, softened to room temperature
02 -
1 cup white sugar
03 -
2 beaten large eggs
04 -
½ cup of buttermilk
05 -
⅓ cup plus 1 tablespoon plus 1 teaspoon of vegetable oil
06 -
1 teaspoon vanilla extract (use pure if available)
→ Dry Ingredients
07 -
2 cups of all-purpose flour, sifted before measuring
08 -
3 tablespoons of dry strawberry-flavored Jello mix
09 -
¼ teaspoon of cinnamon spice
10 -
2 teaspoons of baking powder
11 -
½ teaspoon table salt
→ Strawberry Mixture
12 -
2 cups of fresh strawberries, chopped up and mashed together with 2 tablespoons of sugar and 1 tablespoon of flour
13 -
1 tablespoon of juice saved from the mashed strawberries
→ Cream Cheese Glaze
14 -
4 ounces of softened cream cheese
15 -
2 cups powdered sugar
16 -
¼ teaspoon vanilla extract
17 -
3 tablespoons of heavy cream or whole milk
# Instructions:
01 -
Set your oven to 350°F. Take a 9x5 loaf pan, grease it well, and dust it lightly with flour.
02 -
Whip the cream cheese until it’s smooth, then beat in the sugar until it’s light and fluffy. Stir in the eggs, then mix in the buttermilk, oil, and vanilla.
03 -
Sift the flour, baking powder, salt, cinnamon, and strawberry Jello powder together.
04 -
Slowly add the dry ingredients to the wet mixture. Fold in the strawberry mix, leaving some for the topping. Pour in the reserved strawberry juice.
05 -
Lower the oven temperature to 325°F. Bake for 50-55 minutes, or until a toothpick comes out clean when inserted into the bread. Let the loaf cool completely in the pan.
06 -
Beat the cream cheese until it’s smooth, then mix in the powdered sugar, vanilla, and cream until everything is nice and creamy. Drizzle over the bread once it has cooled.
# Notes:
01 -
If you’d like, this recipe can be converted into muffins. Make sure to adjust the cooking time and temperature accordingly.
02 -
The flavor improves the next day!
03 -
This bread freezes great and will last up to 2 months in the freezer.