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Filled Strawberry Bread

Filled Strawberry Bread

  • Prep

    20 m
  • Cook

    50 m
  • Ready In

    1 h 10 m
SAUNDRA

SAUNDRA

This strawberry bread is different than any I have ever eaten. It's layered with a delicious strawberry cream cheese filling. It was given to me by a very dear friend.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 20 servings

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Nutrition

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  • Calories:
  • 355 kcal
  • 18%
  • Fat:
  • 21.6 g
  • 33%
  • Carbs:
  • 37.3g
  • 12%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 227 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.
  2. In a large mixing bowl, stir together the flour, sugar, salt, cinnamon and baking soda. Add oil, beaten eggs, food coloring; mix well. Drain the strawberries and reserve 1/2 cup of the juice for the filling. Fold in the drained strawberries. Pour batter evenly into the prepared pans.
  3. Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Let cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
  4. In a medium mixing bowl, mix together the cream cheese with 1/2 cup of the reserved strawberry juice. Slice the loaf twice horizontally to make three layers. Spread the cream cheese mixture between the layers and reassemble the loaf. Wrap loaves in plastic and chill in the refrigerator to set the filling. Slice and serve chilled.
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Reviews

JONESRANCH
20

JONESRANCH

5/21/2003

I cooked the cream cheese right into the bread & it tasted great! Very yummy recipe. Thanks!

lori
15

lori

7/3/2003

After making this recipe once(trying to cut the loaf into layers and the filling way too thin) I threw the recipe away. I only let my family taste the messy result and they kept saying how much they enjoyed it. I printed the recipe again and made a few changes and it is a big hit with everyone. I only slice the loaf in half and in the filling I only add 1/2 the juice to the creme cheese with some powdered sugar and vanilla instant pudding to help thicken it.

lenihan5
15

lenihan5

8/30/2003

I also did not split the bread but used the filling as a frosting on top. There was some left that I, too, used as a spread. It was pretty thin and I thought it would make the bread too soggy if I layered it.

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