Description
This Strawberry Cream Cheese Loaf is a moist, flavorful bread perfect for breakfast or dessert. Combining fresh strawberries with creamy cream cheese and a soft, tender crumb, this loaf offers a delightful balance of sweet berries and rich texture. The optional glaze adds a sweet finishing touch, making it a crowd-pleaser for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon flour (for tossing strawberries)
Wet Ingredients
- ½ cup unsalted butter (softened)
- 4 ounces cream cheese (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream or plain Greek yogurt
Produce
- 1 ½ cups fresh strawberries (chopped)
Optional Glaze
- ½ cup powdered sugar
- 1–2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Prepare Oven and Pan: Preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Cream Butter, Cream Cheese, and Sugar: In a large mixing bowl, beat the softened butter, cream cheese, and granulated sugar until the mixture is light and fluffy, about 2–3 minutes, which helps incorporate air for a tender crumb.
- Add Eggs: Add eggs one at a time, beating well after each addition to ensure full incorporation and smooth batter texture.
- Add Vanilla and Sour Cream: Mix in vanilla extract and sour cream (or Greek yogurt) until the batter becomes smooth and creamy, contributing moisture and richness.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture and mix gently until just combined to avoid overmixing, which can lead to toughness.
- Prepare Strawberries: Toss chopped fresh strawberries with 1 tablespoon of flour to prevent them from sinking to the bottom of the loaf during baking, then fold them gently into the batter.
- Fill the Pan and Bake: Pour the batter into the prepared loaf pan and smooth the top evenly. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean, indicating the loaf is fully baked.
- Cool: Let the loaf cool in the pan for 10–15 minutes to allow it to set, then transfer it to a wire rack to cool completely for best texture and ease of slicing.
- Prepare Optional Glaze: To make the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled loaf for a sweet, glossy finish.
Notes
- Use fresh strawberries for the best texture and flavor.
- You can add ¼ teaspoon almond extract to the batter for a delicious flavor twist.
- Store the loaf in the refrigerator for up to 4 days to maintain freshness.
- The loaf freezes well for up to 2 months when wrapped tightly.
