Description
This Fresh Strawberry Cream Cheese Bread is a delightful, moist loaf combining sweet strawberries and creamy rich cream cheese. Perfect for breakfast or a snack, this bread features a tender crumb with bursts of fresh strawberry flavor and a slightly sweet, crispy sugar topping. Easy to bake and full of vibrant taste, it makes a wonderful treat to share.
Ingredients
Scale
For the Bread:
- 1 cup fresh strawberries, hulled and chopped
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
For the Topping (optional):
- 2 tablespoons granulated sugar (for sprinkling)
Instructions
- Prepare the strawberries and oven: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper. Chop the fresh strawberries into small pieces and gently pat them dry with a paper towel to remove excess moisture, preventing sogginess in the bread.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set aside for later use.
- Cream butter and cream cheese: In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter, cream cheese, and sugar together until the mixture is light and fluffy, about 3 to 4 minutes.
- Add eggs and vanilla: Incorporate the eggs one at a time into the creamed mixture, beating well after each addition. Stir in the vanilla extract until well combined.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients. Mix gently until just combined to avoid overmixing, which can make the bread tough.
- Fold in strawberries: Carefully fold the chopped strawberries into the batter, taking care not to crush them to preserve their texture and flavor.
- Prepare for baking: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Optionally, sprinkle 2 tablespoons of granulated sugar evenly over the top to create a sweet, crispy crust after baking.
- Bake the bread: Place the loaf pan in the oven and bake for 55 to 65 minutes. Check doneness by inserting a toothpick into the center of the loaf; it should come out clean. If the top is browning too quickly, cover it loosely with foil and continue baking until fully cooked.
- Cool: Let the bread cool in the pan for 10 minutes to firm up. Then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Patting the strawberries dry before folding them in is crucial to prevent the bread from becoming soggy.
- Do not overmix the batter to keep the bread tender and light.
- If the top of the bread browns too fast, covering it with foil helps prevent burning while the inside finishes baking.
- The optional sugar topping adds a pleasant crunch and subtle sweetness to the crust.
- Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
