Time 1h10m Yield 12 serving(s) Number Of Ingredients 12 Steps:
With electric mixer cream butter, sugar and cream cheese until fluffy. Add eggs one at a time. Mix in vanilla. In separate bowl, mix flour, baking powder, baking soda and salt. Blend flour mixture with butter mixture just until blended. Add half ’n half and only stir just to blend – do not overstir! Drain strawberries and blot dry. Carefully just fold in strawberries and nuts. Dough mixture will be thick. Grease and flour a 9x5 inch loaf pan. Bake in a 350 degree oven for 50 to 60 minutes. Let bread mellow for one day and then serve.
Yield 1 loaf Number Of Ingredients 17 Steps:
Preheat the oven to 350 degrees. Grease and flour a 9x5 loaf pan. In a large mixing bowl, using an electric mixer, beat cream cheese until smooth and creamy. Add 1 cup of sugar and beat until light and fluffy. Add beaten eggs and mix well. Using a wire whisk slowly add buttermilk, oil and vanilla. In a medium size mixing bowl, sift flour, baking powder, salt, cinnamon and dry jello mix. Add mixed dry ingredients to the cream cheese mixture or (wet ingredients). Mix with a wooden spoon or a wire whisk. (NOTE: Don’t over mix. Over mixing will result in a tough textured bread. Gently fold in the strawberries (reserving about 2 Tablespoons to sprinkle on top of batter before baking. Add 1 Tablespoon of the strawberry juice to the batter. Reduce the oven to 325 degrees and bake loaf for 50 to 55 minutes or until a toothpick comes out clean. (Note: Oven temperatures vary so I would check on the bread after about 45 minutes. It still might need another 10 minutes or so. Just don’t over bake) Allow bread to cool completely in the pan on a wire rack before glazing and slicing. Make the glaze: Using an electric mixer, beat cream cheese until smooth. Add confectioners’ sugar, vanilla and heavy cream. Mix until smooth and creamy. Drizzle over bread immediately after bread has cooled. Garnish with chopped fresh strawberries, if desired. Bread will stay fresh for 7 days stored in an airtight container.
Time 1h10m Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees. Butter an 8-by-4-inch loaf pan. In a small saucepan, bring strawberries to a boil over medium heat. Cook, stirring, 1 minute. Set aside. In a medium bowl, whisk together flour, baking soda, cinnamon, baking powder, and salt; set aside. With an electric mixer, cream butter, sugar, and eggs in a mixing bowl until light and fluffy. Add flour mixture alternately with 1/3 cup water, beginning and ending with flour. Fold in reserved strawberries. Scrape batter into prepared pan, smoothing top. Bake until a toothpick inserted in center comes out clean, about 1 hour (tent with foil after 45 minutes if top is getting too dark). Cool in pan 10 minutes. Run a knife around edges; invert onto a rack. Reinvert; cool completely.
Time 1h5m Yield 1 loaf Number Of Ingredients 9 Steps:
Bake according to manufacturer’s instructions.
Time 50m Yield 8 Number Of Ingredients 14 Steps:
Heat oven to 350°F. Lightly spray fluted tube cake pan with cooking spray. In large bowl, stir together dough ingredients until well combined. Transfer dough to lightly floured work surface. Divide dough into 24 pieces; roll each piece into a ball. In small bowl, stir together brown sugar and 2 teaspoons cinnamon. Dip 10 balls of dough into 1/2 cup melted butter, tapping off excess; roll in brown sugar-cinnamon mixture. Place coated balls in single layer to cover bottom of pan. Spoon half of the strawberries over layer of dough. Dip 10 more balls of dough into butter and coat with brown sugar-cinnamon mixture; arrange in single layer over strawberries. Top with remaining strawberries. Dip remaining balls of dough into butter and coat with brown sugar-cinnamon mixture; arrange in layer over strawberries. Bake 25 to 30 minutes or until top is golden brown. Meanwhile, in small bowl, beat together glaze ingredients until smooth and creamy. If necessary, add more powdered sugar or milk to create a smooth, thick glaze. Remove bread from oven; cool in pan on cooling rack 5 minutes. Place serving plate upside down over pan; turn plate and pan over. Remove pan. Top warm bread with cream cheese glaze. Serve immediately.
Yield 12 servings Number Of Ingredients 10 Steps:
In a medium bowl, mix the cream cheese, 1 tablespoon of honey, and strawberries until smooth. Microwave the cream cheese mixture in 30 second intervals for a total of 5 minutes, stirring between each interval. This helps cook out the moisture so that the mixture doesn’t create a large pocket of steam in the bread. Preheat oven to 350°F (180°C). In a bowl, mash the bananas with a fork. Add the eggs and mix until well combined and frothy. Add the Greek yogurt and honey, and mix until incorporated. Sprinkle in the whole wheat flour, baking soda, and baking powder, and fold the batter together with a spatula. Pour ¾ of the banana bread batter into a greased loaf pan, smoothing it into an even layer with the spatula. Pour in the cream cheese filling, making sure to keep it away from the edge of the pan. Pour the remaining banana bread batter over the cream cheese filling and smooth the top with a spatula. Bake for 50-55 minutes, until the top springs back when lightly touched. Let the pan cool for 15 minute before removing the loaf from the pan. Allow the bread to cool at least 1 hour before slicing and serving. Enjoy!
Time 1h20m Yield 1 loaf (12 slices). Number Of Ingredients 12 Steps:
Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs. Add sour cream and vanilla; mix well., In another bowl, whisk flour, baking powder, baking soda, salt and cinnamon; gradually stir into creamed mixture just until moistened. Fold in strawberries and 1/2 cup nuts. , Pour into a greased 8x4-in. loaf pan. Sprinkle with remaining nuts. Bake 65-70 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.
Time 1h15m Yield 8 servings. Number Of Ingredients 11 Steps:
Toss 2 cups strawberries with sugar. In another bowl, beat the next 5 ingredients until smooth. Place half the bread in a greased 13x9-in. baking dish. Spoon cream cheese mixture over bread. Layer with strawberry mixture and remaining bread. Whisk eggs and cream until blended; pour over top. Refrigerate, covered, overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered, until a knife inserted in the center comes out clean, 40-45 minutes. Let stand 5 minutes before serving. Top with whipped cream and remaining strawberries.
