Buttery vanilla bread with fresh strawberries and a cheesecake swirl in every slice!
- 1/2 cup unsalted butter (115g per 1/2 cup, softened)
- 3/4 cup granulated sugar (150g per 3/4 cup, 25g per 2 Tbsp., divided)
- 2 teaspoons vanilla extract
- 2 large eggs
- 1/2 cup sour cream (120g per 1/2 cup)
- 1 3/4 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup strawberries (finely chopped fresh)
- 3 ounces cream cheese (softened)
- 1 tablespoon sour cream
- 1/4 teaspoon vanilla extract
- Preheat the oven to 350°F.
- Spray a 9x5-inch loaf pan with nonstick cooking spray. Set aside.
- 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.
- 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.
- 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.
- 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.
- Bake the bread for 55-65 minutes on the middle rack, until a toothpick inserted in the center comes out clean.
- Pro tip: Using an older oven? Rotate the pan halfway through cooking time to ensure a more even heat distribution.
- Check to see that bread is done. Remove from oven or add time as needed.
- 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.
|Calories300Calories from Fat140|
|% DAILY VALUE|
|Calories from Fat140|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.