This bread is currently sitting on the counter cooling, and every time I go in the kitchen I’m strongly tempted to take a huge bite out of the middle of the loaf. I’ve made it several times before, and it’s super delicious!

Ingredients:

• 1/2 cup butter, softened
• 1 cup sugar
• 4 ounces cream cheese, softened
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon Kosher salt
• 1/2 cup buttermilk
• 1 1/2 cups strawberries, rinsed, dried (or thawed) and chopped

Grease and flour a 9X5″ loaf pan and set aside.

Cream the butter, sugar, and cream cheese until fluffy. Add the eggs, beating after each, then the vanilla.

Stir together the dry ingredients in another bowl, then beat into the butter mixture in two additions. It’ll be pretty dry at this point.

Beat in the buttermilk until just combined, and it’ll go back to batter-texture.

Gently fold in the strawberries.

Pour out into the prepared pan.

Bake at 350 for 50-60 minutes, until a toothpick inserted near the middle comes out clean.

Cool in the pan for 5 minutes, then turn out on a wire rack to cool. If you can’t eat it all at once, this freezes well and will bounce back for breakfast another day.

Strawberry Cream Cheese Bread

From My Baking Addiction.

• 1/2 cup butter, softened
• 1 cup sugar
• 4 ounces cream cheese, softened
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon Kosher salt
• 1/2 cup buttermilk
• 1 1/2 cups strawberries, rinsed, dried (or thawed) and chopped

Grease and flour a 9X5″ bread pan. Preheat the oven to 350 degrees.

Cream the butter, sugar, and cream cheese until fluffy. Add eggs, beating after each, then add the vanilla and beat.

In another bowl, combine all the dry goods and stir together. Blend the dry goods into the butter mixture in two additions. Add the buttermilk and blend until just evenly mixed. Gently fold the strawberries in, the turn out into the prepared pan.

Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then turn out on a rack to cool further.