Description

This Strawberry Cream Cheese Loaf is a moist and flavorful quick bread featuring a creamy blend of cream cheese and butter within a tender strawberry-studded batter. Sweetened with sugar and enriched with sour cream, this loaf carries fresh strawberry pieces and a swirl of strawberry jam for bursts of fruity flavor. Perfect for breakfast, brunch, or a sweet snack, it’s topped with a delicate strawberry and powdered sugar garnish that adds a pretty finishing touch.

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

Fruits 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

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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 until well combined. Set this aside for later use.
Cream Butter and Cream Cheese: In a large mixing bowl, use an electric mixer to beat the softened butter and cream cheese until the mixture is light, fluffy, and fully blended, which usually takes about 2 to 3 minutes.
Add Sugar and Eggs: Add the sugar to the butter and cream cheese mixture, continuing to beat until combined. Then add the eggs, one at a time, beating well after each addition to create a smooth batter. Stir in the vanilla extract thoroughly.
Incorporate Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, alternating with the sour cream or yogurt. Begin and end with the dry ingredients, mixing just until combined to avoid overworking the batter.
Add Strawberries and Jam: Gently fold in the chopped fresh strawberries and strawberry jam or preserves. Take care not to overmix to keep the loaf tender and avoid a dense texture.
Bake the Loaf: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean, indicating it is fully cooked.
Cool the Loaf: Remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.

Notes

Using softened butter and cream cheese ensures a smooth, creamy batter.
If using frozen strawberries, thaw and drain excess moisture before folding into the batter to prevent sogginess.
The loaf is perfect served at room temperature or slightly warmed.
Store leftover loaf airtight at room temperature for up to 3 days or refrigerate up to 5 days.
Powdered sugar and finely chopped strawberries on top add a pretty, delicate finishing touch but can be omitted if preferred.