Raspberry Cream Cheese Bread
Indulge in the irresistible charm of Raspberry Cream Cheese Bread, a decadent treat that perfectly blends tangy raspberries with creamy, sweetened cream cheese. This quick bread recipe boasts a moist, tender crumb thanks to a balance of melted butter, milk, and vanilla, while fresh raspberries add bursts of fruity flavor throughout. The creamy layer of softened cream cheese swirled into the center elevates this bread from a breakfast staple to a dessert-worthy delight. With just 20 minutes of prep time and a fragrant hour in the oven, this easy loaf is a showstopper for brunch, tea time, or any moment you crave something sweet yet sophisticated. Serve slices plain or lightly dusted with powdered sugar for an elegant touch.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 1 cup granulated sugar
- 0.5 cups unsalted butter, melted
- 0.75 cups milk
- 2 teaspoons vanilla extract
- 2 large eggs
- 8 ounces cream cheese, softened
- 0.5 cups powdered sugar
- 1 cup fresh raspberries
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
In a large bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar.
In a separate bowl, whisk together the melted butter, milk, vanilla extract, and eggs until well combined.
Gradually pour the wet ingredients into the dry ingredients, mixing until just incorporated. Do not overmix.
In another bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
Gently fold the fresh raspberries into the bread batter to ensure even distribution.
Pour half of the bread batter into the prepared loaf pan and spread it evenly.
Spread the cream cheese mixture in a thin, even layer over the batter in the pan.
Top the cream cheese layer with the remaining bread batter, carefully spreading it to cover the cream cheese layer.
Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent the loaf with aluminum foil during the last 15 minutes of baking.
Allow the bread to cool in the pan for 10-15 minutes, then carefully transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
3758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.5 g | 242% | |
| Saturated Fat | 111.9 g | 560% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 881 mg | 294% | |
| Sodium | 2970 mg | 129% | |
| Total Carbohydrate | 478.1 g | 174% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 273.8 g | ||
| Protein | 53.9 g | 108% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 373 mg | 29% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 852 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
