Fresh Strawberry Cream Cheese Bread (Print Version)

# Ingredients:

→ Bread Base

01 - 4 ounces cream cheese, room temperature
02 - 1 cup granulated sugar
03 - 2 large eggs, beaten
04 - ½ cup buttermilk
05 - ⅓ cup plus 1 tablespoon plus 1 teaspoon vegetable oil
06 - 1 teaspoon pure vanilla extract

→ Dry Ingredients

07 - 2 cups all-purpose flour, sifted then measured
08 - 2 teaspoons baking powder
09 - ½ teaspoon salt
10 - ¼ teaspoon cinnamon
11 - 3 tablespoons dry strawberry Jello

→ Strawberry Mixture

12 - 2 cups fresh strawberries, chopped and mashed with 2 tablespoons sugar and 1 tablespoon flour
13 - 1 tablespoon strawberry juice (reserved from mashed berries)

→ Cream Cheese Glaze

14 - 4 ounces cream cheese, softened
15 - 2 cups confectioners' sugar
16 - ¼ teaspoon vanilla extract
17 - 3 tablespoons heavy cream or whole milk

# Instructions:

01 - Preheat oven to 350°F. Grease and flour a 9x5 inch loaf pan
02 - Beat cream cheese until smooth, add sugar until fluffy. Mix in eggs, then whisk in buttermilk, oil, and vanilla
03 - Sift together flour, baking powder, salt, cinnamon, and dry jello mix
04 - Gently mix dry ingredients into wet ingredients. Fold in prepared strawberries, reserving some for top. Add strawberry juice
05 - Reduce oven to 325°F and bake 50-55 minutes until toothpick comes out clean. Cool completely in pan
06 - Beat cream cheese until smooth, add sugar, vanilla, and cream. Mix until creamy. Drizzle over cooled bread

# Notes:

01 - Can be made into muffins by adjusting baking temperature and time
02 - Tastes better on the second day
03 - Freezes well for up to 2 months

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