29 July 2014

Strawberry Cream Cheese Bread

I arrived home from my Pacific Northwest Vacation to an abundance of strawberries.  The following day this recipe was in my inbox so I decide it would be a good way to save the strawberries.  I must have been right, it only lasted one day!

I used my glass pan that I make meatloaf in and it overflowed.  Perhaps it's not exactly 9x13.  Next time I'll make 3 little loaves or muffins, rather than clean out my oven after baking.

Yield: 1 loaf



1/2 cup butter, softened
1 cup sugar
4 ounces cream cheese, softened
2 eggs
1 teaspoon vanilla extract
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher salt
1/2 cup buttermilk
1 1/2 cups strawberries, rinse, dried and chopped


1. Grease and flour a 9x5 inch loaf pan.
2. With electric mixer cream butter, sugar and cream cheese until fluffy. Add eggs one at a time. Mix in vanilla.
3. In separate bowl, mix flour, baking powder, baking soda and salt. Blend flour mixture with butter mixture just until blended. Add buttermilk and only stir until just combined; do not over mix.
4. Carefully fold in strawberries. Dough mixture will be thick.
5. Bake in a 350°F oven for 50 to 60 minutes.
From My Baking Addiction

Click here for printable recipe

No comments:

Post a Comment