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Strawberry Cream Cheese Bread

Strawberry Cream Cheese Bread is a quick bread-cake hybrid that features sweet strawberries and a cream cheese swirl!

sliced Strawberry Cream Cheese Bread on a white plate

Strawberry Cream Cheese Bread

Quick breads are one of my favorite things to bake. I love their versatility. There are so many flavors to explore! And I love that they’re a great treat most any time of the day.

This strawberry bread takes sweet strawberries, adds a little cream cheese, some oats and brown sugar, and puts it all into a simple quick bread with a cake-like texture.

slice of Strawberry Cream Cheese Bread on a white plate

Tips for Success

  • Measure accurately. Use a kitchen scale if possible. Otherwise, use the spoon and sweep method for accurate measurement of dry ingredients and sugar.
  • Check your pan size. A standard loaf pan can be one of two sizes. Make sure yours is 9″ x 5″.
  • Use fresh or frozen strawberries. Fresh is best, but frozen will work in a pinch. Be sure to rinse and dry them very well.
  • Don’t over-mix. Too much mixing can affect the texture. If there are a few streaks of flour remaining, that’s fine. It will mix a bit more as you swirl the cream cheese mixture into the batter.
  • Refrigerate leftovers. If this bread won’t be eaten within a day of making it, then I recommend refrigerating it. Bring servings to room temperature or warm them slightly before serving.
sliced Strawberry Cream Cheese Bread

To me, the best part of this bread is that the sweetened cream cheese mixture isn’t completely mixed into the bread. Instead, it’s just slightly mixed into the batter with a few turns of a spoon. The result is that you get little bursts of big cream cheese flavor every few bites.

I just adore this Strawberry Cream Cheese Bread! It’s such a special treat for breakfast or brunch. And it’s just as good for a simple dessert!

More Berry-Packed Breads

Find more quick bread recipes in the Recipe Index.
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Strawberry Cream Cheese Bread

Yield 10 to 12 servings
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Strawberry Cream Cheese Bread is packed with oats, brown sugar, cream cheese, and plenty of fresh strawberries!

sliced Strawberry Cream Cheese Bread on a white plate


  • 1 cup (120g) all-purpose flour
  • 1 cup (99g) old-fashioned rolled oats
  • 1 & 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) packed light brown sugar
  • 2 large eggs
  • 2 teaspoon vanilla extract, divided
  • 6 ounces (170g) strawberries, chopped
  • 4 ounces (113g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar


  1. Preheat oven to 350°F. Grease a standard 9"x 5" loaf pan.
  2. Whisk together the flour, oats, baking powder, and salt. Set aside.
  3. Using an electric mixer on medium speed, beat the butter and brown sugar until fluffy. Add the eggs and 1 teaspoon vanilla and mix well.
  4. Reduce mixer speed to low. Gradually mix in the flour mixture. Stir in the strawberries.
  5. In a separate bowl, beat the cream cheese, sugar, and 1 teaspoon vanilla until smooth. Add to the bread mixture, stirring 4-5 turns until streaked with cream cheese mixture.
  6. Transfer the batter to prepared loaf pan. Bake 35-40 minutes, or until a pick inserted into the center comes out clean. Cool completely in the pan on a wire rack before serving.

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    36 Comments on “Strawberry Cream Cheese Bread”

  1. This looks so moist and decadent! Definitely going to give this a whirl!

  2. Sounds wonderful! Do you think I could use frozen strawberries?

  3. Mmm I need a whole lotta this! Love it!

  4. This looks great! A perfect way to make good use of all of those summer berries!

  5. I love cream cheese in anything, and this bread in partiular sounds very yummy.

  6. I think you skipped a step. When does oat mixture get added?

  7. I had to bake this late last night after seeing the post. It was quick to put together. Although I really wanted to try it after baking, I fell asleep while waiting for it to cool…I ran to the kitchen to try it first thing this morning. It is amazing!! I love the brown sugar/oat combination with the strawberries, and the cream cheese swirl is soooo good. I can’t wait to make this again for family! Thanks for the yummy recipe.

  8. jennifer, thank you for your prompt response yesterday! Used frozen berries, altho I defrosted enough to drain some juice off them. Worked great! Would you store leftovers in refrigerator? Wonderful recipe!

  9. mary, I would refrigerate unless it will al be eaten within a day or two.

  10. That looks very delicious!

  11. Will HAVE to give this recipe a go have never seen a bread recipe as scrumptious as this! I bet it’s one of those recipes that’s so good that I will have to bake one for myself in secret so I don’t have to share ;p

  12. So Good! This is so right up my alley. I love that the cream cheese is not completely mixed in yet it still looks like a moist slice of pure goodness.

  13. Can we substitute the strawberries for “guava paste”??? It mix great with cream cheese!

  14. Angie, I’ve never used guava paste, so I can’t say if it would work or not. If you try it, let me know how it works.

  15. Substituted the strawberries with homemade jam (peaches, strawberries and plums with a dash of honey) and it came out really good, despite several ‘opps-noob-baker-should have read the directions more carefully) moments (like not properly creaming the butter and the cream cheese mixture was of a softer consistency then suggested). So delicious, thank you for sharing this!

  16. Oh, this sounds divine. Summer’s coming up down here in Oz, too, so – strawberry season! Yum.

  17. Hi! I managed to find so sweet red strawberries at Trader Joe’s a few days ago and finally tried your recipe. Success! I think it would also be excellent with blueberries, so next tie I’ll see how it works with frozen ones.

    Bonus: for a little extra decadence, I smushed together some butter, brown sugar and cinnamon ad sprinkled it over the top just before I put the pan in the oven!

  18. This is in the oven as I type!

  19. I made this a few days ago, without a bread pan or my American measuring cups! I was sure that it would turn out dry or underdone… it came out spectacular! Everyone loved it, and one of them went out, bought the ingredients and made it herself the next day. The strawberry season is almost up here and it’s a great way of using them. Thanks, Jennifer!

  20. I am an avid baker…you are killing me…I just want to MAKE everything you post! It looks so delicious and I know it is. Thank you for the wonderful torment.

  21. I bake all the time. I came across this recipe and made it. Wonderful loaf bread. Moist and flavorful! A must try. Thank you!!

  22. I just made this and it is delicious!! I can’t wait to try out more of your recipes, thank you for sharing!

  23. I am going to make this as a birthday gift for my mother so I want it to be just right. Do I use  quick oats or the raw long cooking oats? Thank you. 

  24. Jennifer…Can this bread be frozen after it’s made? If so, will the cream cheese be OK when it gets defrosted? Thanks

    • Hi, Holly. I don’t think I’ve ever frozen this bread, but I wouldn’t hesitate to do so. Just thaw it overnight in the refrigerator and then reheat slices in the microwave or bring to room temperature.

  25. Hi What is 6 Oz of strawberries in a measuring cup?

  26. Could this recipe be doubled and baked in a 9 x 13 dish?

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