Strawberry Cheese Bread (Print Version)
# Ingredients:
→ Bread Base
01 -
1 cup white sugar
02 -
2 eggs, lightly whisked
03 -
4 ounces soft cream cheese
04 -
⅓ cup vegetable oil, plus an extra tablespoon and teaspoon
05 -
½ cup tangy buttermilk
06 -
1 teaspoon pure vanilla
→ Dry Ingredients
07 -
3 tablespoons dry strawberry-flavored gelatin
08 -
¼ teaspoon ground cinnamon
09 -
½ teaspoon table salt
10 -
2 teaspoons baking powder
11 -
2 cups sifted, then measured all-purpose flour
→ Strawberry Mixture
12 -
1 tablespoon strawberry liquid saved from mashed strawberries
13 -
2 cups ripe strawberries, diced, mixed with 2 tablespoons sugar and 1 tablespoon flour
→ Cream Cheese Glaze
14 -
¼ teaspoon vanilla
15 -
2 cups powdered sugar
16 -
4 ounces softened cream cheese
17 -
3 tablespoons whole milk or heavy cream
# Instructions:
01 -
Set your oven to 350°F. Coat a 9x5 loaf pan with grease and a light dusting of flour.
02 -
Whip cream cheese until creamy. Add in sugar and beat until fluffy. Blend in the eggs, then gently mix in the oil, buttermilk, and vanilla.
03 -
Stir together flour, baking powder, salt, cinnamon, and the strawberry gelatin powder. Make sure it's mixed evenly.
04 -
Slowly incorporate the dry mixture into the wet mix, taking your time. Gently fold in the strawberries, keeping a small portion aside for topping, and stir in the strawberry liquid.
05 -
Turn oven down to 325°F. Bake for 50-55 minutes, or until a toothpick in the center comes out without batter. Leave it in the pan to cool completely.
06 -
Whisk cream cheese until creamy smooth, then mix in powdered sugar, vanilla, and milk. Spread or drizzle over the cooled bread.
# Notes:
01 -
Switch to muffins by changing oven temp and cooking time
02 -
Best enjoyed the day after
03 -
Stays fresh for 2 months in the freezer