Strawberry Oatmeal Cream Cheese Bread Recipe

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Most Helpful Positive Review

Dec 18, 2003

This is one of the softest breads I have tried! It's great just putting butter & honey on and eating as a quick snack. The strawberry flavor isn't very strong, but it is very very good. Definitely a keeper!

—Stefani

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Most Helpful Critical Review

Mar 28, 2003

Not bad. I used the 1.5lb loaf, white bread setting in my machine (that's the smallest loaf it makes). I decided to chop some extra strawberries and put them in when the machine beeped (at the point when raisins can be added for raisin bread). Had to add about another 1/2 cup of flour at that time... kept playing and adjusting, but it worked out just fine. Still no pronounced strawberry flavour, but it is a cute pink colour. It would make nice french toast.

—Mama_B

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15 Ratings

Mar 28, 2003

Not a very strong strawberry taste, but overall a very good bread.

—LAURADJ

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Mar 28, 2003

The ingredients sounded so good, but the results were disappointing. Couldn't taste the strawberries at all. And mashing the strawberries was much more difficult than I would have expected. I thought the cream cheese was completely undetectible.

—GAYLA32257

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Feb 18, 2011

Great idea... needs a little work to be a great breadmaker recipe. I doulbed the strawberries, added 1/2 cup flour and 1/2 cup oats plus an extra 1/2 tsp of yeast. Still a VERY small loaf. Might be too heavy for the breadmaker, but great for an oven bread. Super yummy with the strawberries!

—mamaloves2

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Aug 26, 2009

You don't taste the strawberries in this bread much, so you may want another recipe if that's your objective. On the other hand, if you want a bread that tastes like cream cheese, this bread does. I halved the recipe and then had to add in a lot more flour. I ended up adding about 3 cups but the dough was still pretty sticky anyway. It baked up nice--be careful with the rising. I thought it would be fine and it went over the pan a bit after baking. But aside from the funny lopsideness of the bread, it looks good. This bread isn't too sweet at all, and would work as a hearty sandwich loaf because of that. I like it, but just needs more flour--I say that bc just glancing at the ratios it didn't look right at all. Adding a cup or two more of flour is essential, otherwise it's good. Thanks for the recipe!

—pomplemousse

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Oct 29, 2006

I had good luck with this recipe, except that I, too, had to add an extra 1/2 cup of flour to it, to make it stiff enough. It came out nice and fluffy. I think I will add additional strawberries next time, so as to add a bit more of their flavor to it. I love to make breads in my bread maker, but had found few recipes until now! I look forward to making this bread and many others in the future!

—Verna Marye

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Dec 25, 2004

Didn't like it at all. Strawberries just don't cook well and the cream cheese melted into the dough and I couldn't taste it.

—OCEANVIXEN79

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Nutrition

Calories
147 kcal
7%

Carbohydrates
22.3 g
7%

Cholesterol
12 mg
4%

Fat
4.7 g
7%

Fiber
1.1 g
5%

Protein
4.1 g
8%

Sodium
268 mg
11%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Strawberry Oatmeal Cream Cheese Bread

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 147
Calories from Fat: 42

% Daily Value *
Total Fat 4.7g 7 %
Saturated Fat 2.6g 13 %
Cholesterol 12mg 4 %
Sodium 268mg 11 %
Potassium 79mg 2 %
Total Carbohydrates 22.3g 7 %
Dietary Fiber 1.1g 5 %
Protein 4.1g 8 %
Sugars 4.2g
Vitamin A 3 %
Vitamin C 5 %
Calcium 3 %
Iron 13 %
Thiamin 22 %
Niacin 21 %
Vitamin B6 2 %
Magnesium 5 %
Folate 31 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.