Filled Strawberry Bread

Filled Strawberry Bread

27
SAUNDRA 1

"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."

Ingredients 1 h 10 m {{adjustedServings}} servings 355 cals

Serving size has been adjusted!

Original recipe yields 20 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • 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

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
Best Ever Banana Bread

See how to make moist, nutty banana bread.

Banana Nut Bread Baked in a Jar

See how to bake individual mini-loaves of banana bread in canning jars.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 27

  1. 33 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
JONESRANCH
5/21/2003

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

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
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.