I’ve been eyeing this Strawberry Bread recipe for a while now, and am thrilled I finally got the chance to make it. It’s not that there’s anything particularly special about it, though it does use cream cheese as part of the batter, and that totally intrigued me. Something about the addition of cream cheese conjures up this image of a wonderfully flavorful and moist bread. I made this recipe late one night last week, and due to the limited time I wasn’t about to make any crazy alterations. I subbed in some white whole wheat flour as usual, but only a little bit and I left everything else alone. I’ve realized lately that despite my wanting to make things more nutritious, sometimes things are better left untouched. This bread is a testament to that thinking.
This bread is really quite good for a simple breakfast treat. It’s firm but not too dense, and very tender and delicious. The bursts of strawberry are fantastic — the batter holds the strawberries in place well, so the berry-to-bread ratio is perfect. It’s not too sweet — just right I’d say — and is the perfect accompaniment to a morning coffee. Or an afternoon coffee. Or just as a snack when the mood strikes, and believe me, it will.
Strawberry Cream Cheese Bread
1/2 cup butter, softened
1 cup sugar
4 ounces cream cheese, softened
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
Grease and flour a 9×5 inch loaf pan. Preheat over to 350 degrees.
1) In a large bowl with an electric mixer, cream the butter, sugar and cream cheese until light and fluffy. Add the eggs one at a time until well incorporated, and mix in the vanilla.
2) In a separate bowl, mix the flour, baking powder, baking soda and salt. Add the flour mixture to butter mixture and mix just until blended. Add buttermilk and only stir until just combined — be careful not to overmix!
3) Carefully fold in strawberries. The batter will be thick.
4) Bake in a 350 degree oven for 50 to 60 minutes. Cool in the pan on a rack.
I’ve got one slice of this bread left, and it’s been calling me name all day, so I’ll be off. Enjoy!