Description
This Irresistible Lemon Cream Cheese Bread is a tangy, moist loaf bursting with fresh lemon flavor and creamy texture. Perfect for breakfast, brunch, or a delightful snack, this bread combines cream cheese, lemon zest, and juice with a tender crumb, optionally studded with fresh blueberries or butterscotch chips for an extra twist.
Ingredients
Scale
Wet Ingredients
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil or melted butter
- 1/4 cup buttermilk
- 2 tablespoons fresh lemon juice
- Zest of 2 lemons
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Optional
- 1 cup fresh blueberries or butterscotch chips
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Blend the Wet Ingredients: In a blender or large mixing bowl, combine the softened cream cheese, granulated sugar, eggs, vegetable oil (or melted butter), buttermilk, fresh lemon juice, and lemon zest. Blend or whisk thoroughly until the mixture is smooth and creamy.
- Mix the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently just until combined to avoid overmixing. If desired, gently fold in fresh blueberries or butterscotch chips for added flavor and texture.
- Bake: Pour the batter into the prepared loaf pan, smoothing the top. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the bread comes out clean. If the top begins to brown too quickly during baking, tent the loaf loosely with aluminum foil to prevent burning.
- Cool and Serve: Once baked, allow the bread to cool in the pan for about 10 minutes. Then remove it from the pan and transfer to a wire rack to cool completely. Slice and serve the bread warm or at room temperature as desired.
Notes
- You can substitute the vegetable oil with melted butter for a richer flavor.
- Adding blueberries provides a fruity burst, while butterscotch chips add a sweet, caramel-like note.
- To store, keep the loaf wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- For a dairy-free version, substitute cream cheese and buttermilk with vegan alternatives.
- Be careful not to overmix the batter once the flour is added to keep the bread tender.
