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."
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Ingredients

1 h 10 m servings 355 cals
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Original recipe yields 20 servings

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Nutrition

  • Calories:
  • 355 kcal
  • 18%
  • Fat:
  • 21.6 g
  • 33%
  • Carbs:
  • 37.3g
  • 12%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 227 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

27
  1. 33 Ratings

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Most helpful positive review

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

Most helpful critical review

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 ...

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

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 ...

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...

This bread is awesome, I will definately double the cream cheese next time, and it is not at all too runny to put between the bread!

I made this for a Ladies Tea Party at my church. Every bite was eaten and everyone wanted the recipe. It was delicious.

It was very good. I didn't layer it with the cream cheese though, just used it as a spread, will be making this again soon.

I just adore this bread! I could eat the entire recipe by myself. I didnt find my filling runny at all and did put it between layers. I shared loaves with friends and they all found it wonderful...

this was a wonderful tasting bread. i made it for bread day at my daughters school as well as a christmas party and everyone asked for the recipe. I have made this bread several times the only t...

This was just so-so. The bread was kind of dense, I was hoping it would be a little lighter, fluffier, more cake-like I suppose. My cream cheese also got too runny, and I just tossed it and used...