Strawberry Cheese Bread
A Uncategorized recipe with cream cheese softened, sugar, flour. Ready in 1h 25m, serves 4.
Curated byKavya Sharma🇮🇳
- 1
Preheat oven to 350°.
- 2
Grease and flour 9 x 5 x 3-inch loaf pan.
flour(1 tbsp) - 3
In large bowl, sift together dry ingredients and set aside.
- 4
In small bowl, beat eggs and oil.
egg(1) - 5
Add pecans and strawberries.
- 6
Add this mixture to dry ingredients, mixing until just well blended.
- 7
Mix these ingredients in separate bowl until smooth.
- 8
Pour 2/3 of the batter into pan.
- 9
Pour cheese filling over batter and spoon rest of batter over top.
cream cheese softened(6 oz) - 10
Bake 1 hour.
- 11
Cool 10 minutes; remove from pan.
- 12
Cool on rack.
- 13
When cool, wrap in foil and store in the refrigerator.
- 14
Serve sliced, when cold.
- 15
Note: I used self-rising flour and left out the soda and the salt.
flour(1 tbsp) - 16
You can also leave out pecans.
Nutrition Facts
Per serving
Rate this recipe
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Strawberry Cheese Bread
A Uncategorized recipe with cream cheese softened, sugar, flour. Ready in 1h 25m, serves 4.
Curated byKavya Sharma🇮🇳
Directions
16 steps- 1
Preheat oven to 350°.
- 2
Grease and flour 9 x 5 x 3-inch loaf pan.
flour(1 tbsp) - 3
In large bowl, sift together dry ingredients and set aside.
- 4
In small bowl, beat eggs and oil.
egg(1) - 5
Add pecans and strawberries.
- 6
Add this mixture to dry ingredients, mixing until just well blended.
- 7
Mix these ingredients in separate bowl until smooth.
- 8
Pour 2/3 of the batter into pan.
- 9
Pour cheese filling over batter and spoon rest of batter over top.
cream cheese softened(6 oz) - 10
Bake 1 hour.
- 11
Cool 10 minutes; remove from pan.
- 12
Cool on rack.
- 13
When cool, wrap in foil and store in the refrigerator.
- 14
Serve sliced, when cold.
- 15
Note: I used self-rising flour and left out the soda and the salt.
flour(1 tbsp) - 16
You can also leave out pecans.
About this recipe
A Uncategorized recipe with cream cheese softened, sugar, flour. Ready in 1h 25m, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
