Strawberry Cheesecake Bread
This moist and flavorful strawberry cheesecake bread features a swirl of creamy cheesecake and juicy fresh strawberries. Perfect for brunch, dessert, or gifting.
Ingredients
- For the Bread Batter:
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup vegetable oil
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream or Greek yogurt
- 1 cup chopped fresh strawberries
- For the Cheesecake Filling:
- 8 oz cream cheese softened
- ¼ cup granulated sugar
- 1 egg yolk
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9x5-inch loaf pan.
- Make the filling: In a bowl, mix cream cheese, sugar, egg yolk, and vanilla until smooth.
- Mix dry ingredients: In another bowl, whisk flour, baking soda, baking powder, and salt.
- Mix wet ingredients: In a large bowl, whisk oil, sugar, eggs, vanilla, and sour cream until combined.
- Combine: Slowly add dry ingredients to wet, mixing until just combined. Fold in strawberries.
- Layer: Pour half the batter into the pan. Spread the cheesecake filling evenly. Top with remaining batter.
- Bake: For 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Notes
- For a richer flavor, use full-fat cream cheese.
- Frozen strawberries can be used, but thaw and drain them well.
- Tent with foil halfway through baking if the top browns too fast.