Cream Cheese and Almond Wheat Bread

Cream Cheese and Almond Wheat Bread

2 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    50 m
  • Ready In

    2 h 45 m
Recipe by  neonate6211

“Great variation of wheat bread.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 10 servings



  1. Mix warm water, brown sugar, and yeast in a large mixing bowl; stir well. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes. Grease a separate large bowl and set aside.
  2. Stir whipped cream cheese, almonds, milk, vegetable oil, honey, and salt into the yeast mixture. Transfer to a blender; blend until creamy and smooth.
  3. Slowly stir all-purpose flour and cream cheese mixture together in a large bowl; add whole-wheat flour. Stir to make a smooth dough.
  4. Turn dough onto a floured surface; knead until smooth and springy, about 8 minutes. Place dough in the greased bowl, turning once to grease the top of the dough. Cover bowl with a towel and let sit until double in size, about 45 minutes.
  5. Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9-inch bread pan.
  6. Punch dough down and knead again on a floured surface; form into a loaf. Place dough in the greased bread pan. Let rise in a warm place until double in size, 45 minutes.
  7. Bake in the preheated oven until bread is done in the middle and top is browned, 50 to 60 minutes. Cover bread with aluminum foil if it gets too dark during the cooking process.

Share It

Reviews (2)

Rate This Recipe


I was looking for a bread that would be great with a cup of coffee in the morning so I decided to use this recipe but just add more sweetness. I doubled the brown sugar and honey and instead of putting the almonds into the dough I mixed them with 1/2 cup of brown sugar and about 1 tbls of corn oil and sprinkled it all over the top and sides of the dough before baking it. I added 1 tsp. of pure almond extract to the dough. And I only used 1 tsp. of salt. This was exactly what I was looking for! It was very slightly sweet and crunchy on top and I love the tang from the cream cheese in the bread! I didn't do a second rise. I just let it rise for 1 hour in a greased 8"x8" baking dish with my almond/sugar topping, then just baked it at 350 degrees for 55-60 minutes! My house was filled with the lovely aroma of sweet almond bread! Perfect! I will be making this ALOT!



I would give it 3.5 stars if I could. As another poster suggested, I doubled the sugar and honey. I thought the dough was too large for one bread pan, and it took a long time to rise a little, but raised considerably while baking. The loaf tastes good, but as with so many wheat breads, it is rather dense and a little hard to hold together when toasting. I did like the flavor, but I like a bread that is a little more "spongy" and less crumbly. Perhaps next time I will divide it between two loaf pans and see if less weight makes it a little less dense.

More Reviews

Similar Recipes

Honey Wheat Bread II

Honey Wheat Bread II

Classic Whole Wheat Bread

Classic Whole Wheat Bread

Kid-Friendly Wheat Bread

Kid-Friendly Wheat Bread

Honey Wheat Bread III

Honey Wheat Bread III

Whole Wheat Seed Bread

Whole Wheat Seed Bread

Clare's Whole Wheat Potato Bread

Clare's Whole Wheat Potato Bread


Amount Per Serving (10 total)

  • Calories
  • 272 cal
  • 14%
  • Fat
  • 12 g
  • 18%
  • Carbs
  • 36.2 g
  • 12%
  • Protein
  • 7.2 g
  • 14%
  • Cholesterol
  • 17 mg
  • 6%
  • Sodium
  • 778 mg
  • 31%

Based on a 2,000 calorie diet



previous recipe:

Kid-Friendly Wheat Bread


next recipe:

Classic Whole Wheat Bread