Strawberries & Cream Bread Recipe
Servings: 24 muffins *
Calories: 135kcal
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup (1 stick) butter room temperature
- 4 oz cream cheese room temperature
- 2 eggs
- 6 Tbsp strawberry yogurt or plain
- 1 Tbsp milk
- 2-3 Tbsp lemon juice
- zest of 1 lemon
- 1 1/2 tsp vanilla
- 1/2 tsp salt
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/4 cups strawberries dried and chopped
Instructions
- Preheat oven to 350 degrees. Prepare desired pan (mini loaf pan or muffin tins) by greasing/flouring it.** Set aside.
- In the bowl of a stand mixer, on medium speed, beat together butter, cream cheese, yogurt, milk and sugar (approximately 2-3 minutes).
- Add one egg at a time, mixing well after each addition. Add vanilla, lemon juice, and lemon zest. Mix until incorporated.
- In a medium size bowl, whisk together flour, salt, baking soda and baking powder. With mixing speed on low, gradually add dry ingredients. Mix until just combined.
- Remove bowl from stand, gently fold in strawberry pieces. Scoop dough into prepared pan. Place in oven and bake for 20-22 minutes, or until the top of the bread is golden brown in color.
- Remove from oven and let cool in pan for 10 minutes. Remove from pan and place onto a wire rack to cool completely (20-30 minutes).
Notes
*Makes approximately 1 standard loaf, 10 mini loaves or standard 24 muffins. Nutrition based on 24 muffins.
**For a 9×5 loaf, bake for 55-60 minutes
Nutrition
Calories: 135kcal | Carbohydrates: 18g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 129mg | Potassium: 81mg | Fiber: 1g | Sugar: 10g | Vitamin A: 205IU | Vitamin C: 5mg | Calcium: 32mg | Iron: 1mg