Mini Cream Cheese Loafs with Triple Berry Swirl
Mini Cream Cheese Loafs are a great treat for any occasion. They are easy to make and can be an excellent gift for friends and family. This recipe has 8 simple ingredients: pumpkin, eggs, milk, oil, and flour. To begin, stir together the dry ingredients. Mix in the wet ingredients until combined. Pour the batter into the prepared loaf pan. Fill the pan 3/4 full. To top with a cream cheese swirl, beat the cream cheese and butter on high for 1 minute.
- 8 oz Cream Cheese softened
- 1 cup Sugar
- 1/4 cup Butter sotened
- 2 eggs room temperature
- 1 cup VERY ripe bananas mashed
- 1 tsp Lemon Zest
- 2 1/4 cup AP Flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup Berry Jam
preheat oven to 350 degrees
Using your stand or hand mixer, cream the cream cheese, butter and sugar until smooth. Add the eggs one at a time, until mixture is creamy and smooth.
In a separate bowl whisk together all dry ingredients and add to the wet mixture. Mix until just combined.
Prepare either your mini loaf pans or one large loaf pan and spoon in the batter until half full. Spread a thick layer of jam, and top with more batter. Using a knife of toothpick, create a few swirls in the batter.
Bake the mini loafs for 20 to 25 minutes or until a toothpick comes out clean. (Bake the full sized loaf for 60 to 90 minutes or until a toothpick comes out clean.)
This loaf is fantastic. The cream cheese and cup of ripe bananas make the bread so moist. The Triple Berry jam was a great addition to the bread, thanks again Steph!! Feel free to use any flavor jam though when making this bread.