Description
This Strawberry Cream Cheese Loaf is a moist, flavorful quick bread bursting with fresh strawberries and a luscious cream cheese base. Perfect for breakfast, brunch, or a sweet afternoon treat, this loaf combines the tangy cream cheese, sweet strawberry preserves, and fresh fruit for a delightful homemade dessert.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream or yogurt
Fruit and Toppings
- 1/2 cup fresh strawberries, chopped (or frozen strawberries)
- 1/4 cup strawberry jam or preserves
- 2 tbsp powdered sugar
- 1 tbsp fresh strawberries, finely chopped (for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper to prevent sticking.
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents and salt.
- Cream Butter and Cream Cheese: In a large mixing bowl, beat the softened unsalted butter and cream cheese using an electric mixer until light, fluffy, and well combined, about 2-3 minutes.
- Add Sugar and Eggs: Gradually add the sugar to the butter and cream cheese mixture, beating until smooth. Add the eggs one at a time, beating well after each addition to maintain a smooth batter. Stir in the vanilla extract for flavor.
- Incorporate Wet and Dry Ingredients: Alternately add the dry ingredients and sour cream (or yogurt) to the wet mixture, starting and ending with the dry ingredients. Mix gently until just combined to avoid overmixing, which can make the loaf dense.
- Add Strawberries and Jam: Gently fold in the chopped fresh strawberries and strawberry jam or preserves, carefully incorporating them without breaking down the fruit too much.
- Bake the Loaf: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely, which helps preserve its texture and flavor.
Notes
- For best results, use fresh strawberries but frozen can be used if fresh are unavailable, just make sure to thaw and drain excess moisture.
- Do not overmix the batter once adding dry ingredients to keep the loaf tender.
- Powdered sugar and finely chopped strawberries can be sprinkled on top as a garnish once cooled for an extra touch of sweetness and presentation.
- Store any leftovers wrapped tightly at room temperature for up to 2 days or refrigerate for up to 5 days.
- This loaf freezes well – wrap tightly and freeze for up to 2 months.
