Excellet! Not too sweet, nice fresh taste and fairly easy and quick to put together. The consistency was vert good too. I think you could probably sub any chopped fruit for the strawberries.
* Exported from MasterCook *
Strawberry Cheese Bread
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Breads Breakfast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter, room temperatire
1 cup syugar
4 ounces cream cheese, room temperature
1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1 1/2 cups strawberries, chopped or sliced
Preheat oven to 350 degrees. Grease a 9 x 5-inch loaf pan.
Use an electric mixer to cream butter, sugar and cream cheese until fluffy
and sugar is dissolved. Add eggs, one at a time and mix in vanilla.
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 just until combined.
Carefully fold in strawberries. Dough will be thick. Pour into greased
pan and bake for 50 to 60 minutes or until tests done. Cool on wire rack
10 minutes. Remove from pan and cool completely.
"Fresh Fruit Quick Breads"
This looks good. I'll try it this weekend if I can find decent strawberries. When I saw your title I was picturing cheddar or parmesian cheese - cream cheese makes a lot more sense.
Thank you for posting this, Terry. It's in the oven now and I'll come back and let you know what we think. (I had also envisioned something like strawberry-Gruyere bread.) I don't think I've ever made a quick bread or muffin with cream cheese in the batter (which was tasty). I had both strawberries and cream cheese to use up so this was great timing.
I love quick breads and I love strawberries so I have this one clipped to try...thank you!
This was very good. I used one cup whole wheat pastry flour and one cup King Arthur unbleached all purpose flour. I probably used more vanilla than the recipe stated. I didn't have buttermilk so I used half a cup of whole milk with some lemon juice added. The bread was very moist and tasty. Due to cook's error, it broke apart on the rack (shouldn't have tried to turn the loaf over while it was still hot) but still tasted great. Thank you again for the recipe.
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