Strawberries And Cream Bread

  1. Preheat the oven to 350u0b0F.
  2. Spray a 9x5-inch loaf pan with nonstick cooking spray. Set aside.
  3. In large mixing bowl, use a mixer to cream together the butter, 3/4 cup granulated sugar and vanilla extract on medium-high speed for 1-2 minutes or until smooth and combined. Add the eggs and sour cream and continue to beat, scraping down the sides of the bowl with a rubber spatula as needed, until the mixture is pale and fluffy.
  4. Add the flour, baking powder, baking soda and salt to the bowl. Beat the mixture on medium-low speed, scraping down the sides of the bowl with a rubber spatula, until just combined. Do not over-mix. Fold in the strawberries.
  5. Place the cream cheese, sour cream, 2 Tbsp. granulated sugar and vanilla extract in a medium bowl. Beat with a mixer on medium speed for 2-3 minutes, until the mixture is completely smooth without lumps.
  6. Spoon half of the strawberry batter into the loaf pan. Spread the cream cheese mixture evenly on top, leaving a half-inch border around the edges. Spoon the remaining strawberry batter over the cream cheese layer.
  7. Bake the bread for 55-65 minutes on the middle rack, until a toothpick inserted in the center comes out clean.
  8. Pro tip: Using an older oven? Rotate the pan halfway through cooking time to ensure a more even heat distribution.
  9. Check to see that bread is done. Remove from oven or add time as needed.
  10. Allow the bread to rest in the pan for 10 minutes and then release the bread from the pan onto a cooling rack. Allow to cool for at least 1 hour before slicing and serving. Leftover bread may be stored in a large zip-top bag in the refrigerator for 4 days or in the freezer for up to 3 months.

sugar, vanilla, eggs, sour cream, flour, baking powder, baking soda, salt, fresh, cream cheese, sour cream, vanilla

Taken from www.yummly.com/recipe/Strawberries-And-Cream-Bread-2684124 (may not work)

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