strawberry cheesecake bread

Name: Strawberry Cheesecake Bread
Prep time: 15 min
Cook time: 55 min
Cuisine: American
Ingredients: 1 cup(s) granulated sugar; 3 ounce(s) pkg. cream cheese,room temperature; 1/2 cup(s) real butter, room temperature; 2 large eggs; 1 teaspoon(s) vanilla extract; 2 cup(s) all purpose flour; 2 teaspoon(s) baking powder; 1/2 teaspoon(s) baking soda; 1/2 teaspoon(s) salt; 1/2 cup(s) half and half; 1 1/2 cup(s) strawberries, mashed or chopped; 1/2 cup(s) chopped pecans,optional (i don't use)

(6 RATINGS)

621 Pinches 1 Photo

Pat Duran

Las Vegas, NV

Updated on May 14, 2013

This is a rich and creamy cake-like bread. So good, especially now that strawberries are in or coming into season ,depending where you live. You can add chopped pecans if you like ,but with out is best.

Rate

prep time 15 Min

cook time 55 Min

method Bake

yield makes one loaf

Ingredients

1 cup granulated sugar
3 ounces pkg. cream cheese,room temperature
1/2 cup real butter, room temperature
2 large eggs
1 teaspoon vanilla extract
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup half and half
1 1/2 cups strawberries, mashed or chopped
1/2 cup chopped pecans,optional (i don't use)

How To Make strawberry cheesecake bread

Step 1

Heat oven to 350^. Grease and flour 9x5-inch loaf pan or spray with non-stick spray.Set aside.

Step 2

Using your electric mixer cream the butter, sugar and cream cheese until light and fluffy. Add the eggs one at a time. Mix in the vanilla or you can use almond flavoring. Remove bowl from mixer.
Step 3

Combine flour, baking powder, baking soda and salt in a separate bowl, whisk to blend. Using a wooden spoon blend the flour mixture into the creamy mixture just until blended(like for muffins). Stir in half and half just until blended- do not over mix.
Step 4

Carefully just fold in the mashed strawberries; and nuts, if using. Dough will be thick. Save a few mashed berries to swirl in the batter on top. Pour into prepared pan and smooth evenly. Bake for 50-60 minutes. Let bread rest in pan for 5 minutes. Then remove let cool completely; wrap and best served the nest day for full intense flavor...I can never wait though-LOL.... but is better the next day.
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