Lemon Cream Cheese Bread

Lemon Cream Cheese Bread is a delightful treat that combines the bright, zesty flavor of lemon with a rich, creamy swirl of cream cheese. This moist and tender loaf is perfect for breakfast, a snack, or dessert, making it a versatile addition to any table.

Ingredients

1 cup sugar
3 eggs
8 oz sour cream
1/2 cup canola oil
Zest of 2 lemons
Juice of 1 lemon
1 teaspoon vanilla extract
1 1/2 cups flour
2 1/2 teaspoons baking powder
1 teaspoon salt

For the Cream Cheese Swirl:
1 8 oz package cream cheese, softened
1/3 cup powdered sugar

Directions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a standard loaf pan.
2. Prepare the Batter: In a large bowl, combine sugar, eggs, sour cream, lemon zest, lemon juice, vanilla extract, and canola oil. Mix until smooth and well combined. In another bowl, sift together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until fully combined. Set aside.
3. Prepare the Cream Cheese Swirl: In a small bowl, mix together the softened cream cheese and powdered sugar until smooth.
4. Assemble the Bread: Pour half of the batter into the prepared loaf pan. Spoon half of the cream cheese mixture on top and swirl together with a knife. Top with the remaining batter and spoon the remaining cream cheese mixture. Carefully swirl together to create a marbled effect.
5. Bake: Bake for 65-70 minutes, covering with foil for the last 20-30 minutes to prevent excessive browning.
6. Cool: Allow the bread to cool completely before slicing to let the cream cheese set.

Servings and Timing

This recipe yields approximately 10 servings. The total time required for preparation and baking is about 1 hour and 30 minutes, including 15 minutes of prep time and 70 minutes of baking.

Variations

• Add Ins: Consider adding poppy seeds or blueberries for extra flavor and texture.
• Glaze: Drizzle a lemon glaze over the cooled bread for an added citrus kick.
• Nutty Twist: Fold in some chopped nuts, such as walnuts or pecans, for a crunchy contrast.

Storage/Reheating

Store any leftover Lemon Cream Cheese Bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, slice and warm in the microwave for a few seconds, or toast in a toaster oven until just heated through.

10 FAQs

1. Can I use low-fat sour cream?
   Yes, low-fat sour cream can be used, but it may slightly alter the texture.
2. Is there a gluten-free option?
   You can substitute all-purpose flour with a gluten-free flour blend.
3. Can I make this bread ahead of time?
   Yes, you can prepare the bread a day in advance. It often tastes even better the next day!
4. What can I substitute for eggs?
   You can use flax eggs or applesauce as a substitute for eggs if you want a vegan option.
5. Can I use lemon extract instead of fresh lemon?
   Yes, you can use lemon extract, but the flavor may not be as vibrant.
6. How do I know when the bread is done?
   Insert a toothpick in the center; if it comes out clean, the bread is done.
7. What should I do if the top is browning too quickly?
   Cover the bread loosely with foil to prevent it from browning excessively.
8. Can I add other citrus fruits?
   Yes, oranges or limes can be used alongside or instead of lemons.
9. How do I get a better cream cheese swirl?
   Make sure the cream cheese is very soft, and don’t overmix when swirling.
10. Can I double the recipe?
    Yes, you can double the ingredients to make two loaves, just ensure to bake them separately.

Conclusion

Lemon Cream Cheese Bread is a deliciously tangy and creamy treat that’s sure to impress family and friends alike. With its simple preparation and delightful flavors, it’s a perfect addition to your baking repertoire. Enjoy the balance of sweet and tart in every slice!

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