Indulge in the ultimate comfort food with this tender, moist Red Velvet Quick Bread, featuring a luscious cream cheese filling. A perfect blend of classic red velvet flavor and irresistible cream cheese swirls makes every slice a delightful experience.
Craving more exquisite red velvet delights? You’ll adore our Red Velvet Cream Cheese Muffins, a perfect companion to this quick bread!
Discover the Magic of Red Velvet Quick Bread with Cream Cheese Filling
The enchanting allure of red velvet has captivated dessert lovers for generations. Its distinctive flavor profile, a subtle blend of cocoa with a hint of tang, paired with its striking crimson hue, makes it an undeniable favorite for holidays, celebrations, or simply a special everyday treat. This Red Velvet Quick Bread with Cream Cheese Filling takes that beloved classic to a whole new level of convenience and decadence, offering a tender, moist crumb interwoven with a rich, tangy cream cheese ribbon.
For those familiar with my culinary journey, the mention of “red velvet” instantly brings to mind my annual Red Velvet Week – a tradition I started back in 2011 to celebrate Valentine’s Day. What began as a simple tribute to a favorite flavor has blossomed into a cherished event, proving that my passion for red velvet runs deep. So deep, in fact, that it inspired me to write an entire book dedicated to it: The Red Velvet Lover’s Cookbook. After years of exploring every possible red velvet creation, from cakes to cookies and everything in between, you might think I’d run out of ideas. But surprisingly, the well of inspiration remains full, constantly sparking new and exciting recipes.
This week marks the latest installment of my red velvet celebration, bringing you five brand-new recipes. Get ready for a week brimming with delectable treats, and a recurring theme you might notice – an abundance of cream cheese and, perhaps, a few unexpected appearances by Oreos! My grocery store can be quite persuasive when they put five packages of Oreos on sale. Naturally, I couldn’t resist incorporating them into some of this week’s creations!
The Anatomy of a Perfect Red Velvet Quick Bread
Developing this particular Red Velvet Quick Bread recipe has been a delightful journey. I aimed for a specific texture and flavor – a bread that is incredibly tender, wonderfully moist, and deeply infused with that classic red velvet essence. The secret to achieving this lies in a harmonious blend of ingredients and precise execution. Unlike traditional yeast breads, quick bread relies on chemical leaveners like baking powder and baking soda, making it incredibly easy and fast to prepare without compromising on flavor or texture. This means less waiting and more enjoying!
Why a Cream Cheese Filling is Essential
The star of this quick bread, beyond its vibrant color, is the generous inclusion of cream cheese. Not only do we incorporate a touch of cream cheese directly into the bread batter for an extra layer of richness and moisture, but we elevate it further with a decadent cream cheese filling swirled right through the center. While technically optional, I highly recommend including the filling. It provides a delightful tangy contrast to the slightly sweet bread, and visually, it creates a stunning marbling effect when sliced, making it even more appealing for any occasion.
Tips for Baking Your Best Red Velvet Quick Bread
- Room Temperature Ingredients: Ensure your butter, cream cheese, and eggs are at room temperature. This allows them to cream together smoothly, creating a uniform batter and a tender crumb.
- Don’t Overmix: When combining wet and dry ingredients, mix just until no streaks of flour remain. Overmixing can develop the gluten in the flour, leading to a tough bread.
- Quality Cocoa Powder: A small amount of unsweetened cocoa powder is crucial for that signature red velvet flavor. Use a good quality cocoa for the best results.
- Buttermilk is Key: Buttermilk reacts with the baking soda to create a light and airy texture while also adding a subtle tang that is characteristic of red velvet. If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling it with regular milk until it reaches 1/2 cup. Let it sit for 5-10 minutes until it slightly curdles.
- Pan Size Matters: As noted in the recipe, using a true 9×5-inch loaf pan is important. Many loaf pans can be slightly smaller, potentially causing the batter to overflow. If your pan is smaller, simply fill it no more than two-thirds full.
Serving and Storage Suggestions
While this Red Velvet Quick Bread with Cream Cheese Filling stores beautifully in the refrigerator, I’ve found that its flavors and textures truly shine when allowed to come to room temperature. The bread becomes softer, and the creaminess of the filling is enhanced. I recommend taking it out of the fridge about 30-60 minutes before you plan to serve it to allow it to reach its optimal deliciousness.
This quick bread is incredibly versatile. It makes a fantastic addition to any holiday breakfast or brunch spread, adding a festive touch and a burst of flavor. Imagine a slice with your morning coffee, or as a delightful afternoon snack. It’s also perfect for packing in lunchboxes or bringing to a potluck. Every bite is sure to bring a smile, and perhaps even spark a little extra love, especially around special occasions like Valentine’s Day!
Explore More Red Velvet Recipes
If this Red Velvet Quick Bread sparks your passion for all things crimson and creamy, you’ll definitely want to explore these other fantastic recipes from my collection:
- Classic Red Velvet Cupcakes: The quintessential red velvet experience in a convenient cupcake form.
- Red Velvet Whoopie Pies: Soft, cake-like cookies filled with a dreamy cream cheese frosting.
- No-Bake Red Velvet Cheesecake: A refreshingly easy dessert with all the beloved red velvet flavors, no oven required!
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Red Velvet Quick Bread with Cream Cheese Filling
Pin Recipe
Ingredients
Bread
- 1/2 cup butter softened
- 1 cup sugar
- 4 ounces cream cheese softened
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 tablespoon unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 1 tablespoon red food coloring
Filling
- 4 oz cream cheese softened
- 1/4 cup sugar
- 1 egg
- 1 tablespoon flour
- 1/2 tablespoon milk
Instructions
- Preheat the oven to 350ºF (175ºC). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- In a large bowl, or the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, sugar, and 4 ounces of softened cream cheese until the mixture is light and fluffy. Add in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Stir in the vanilla extract until just combined.1/2 cup butter, 1 cup sugar, 4 ounces cream cheese, 2 eggs, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In another small bowl or liquid measuring cup, combine the buttermilk and red food coloring. Stir until the food coloring is fully incorporated.2 cups flour, 1 tablespoon unsweetened cocoa powder, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/2 cup buttermilk, 1 tablespoon red food coloring
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture. Begin by beating in one-third of the flour mixture, followed by half of the buttermilk mixture. Continue by adding another one-third of the flour, then the remaining buttermilk, and finally the remaining flour. Beat the batter just until all ingredients are combined and no dry streaks remain. Be careful not to overmix.
- For the cream cheese filling, in a separate medium bowl, beat the remaining 4 ounces of softened cream cheese and 1/4 cup sugar until light and fluffy. Beat in the egg, 1 tablespoon flour, and 1/2 tablespoon milk until the mixture is completely smooth and creamy.4 oz cream cheese, 1/4 cup sugar, 1 egg, 1 tablespoon flour, 1/2 tablespoon milk
- Pour half of the red velvet batter into the prepared loaf pan. Carefully dollop the cream cheese filling over the red velvet batter, spreading it as evenly as possible. Gently spoon the remaining red velvet batter over the cream cheese layer and spread it out carefully to cover the filling.
- Bake in the preheated oven for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center of the bread comes out clean. If the top browns too quickly, you can tent it loosely with aluminum foil. Let the quick bread cool completely in the pan on a wire rack before slicing and serving.
Recipe Notes:
This bread can be stored in the refrigerator. However, for the best taste and texture, I recommend letting it come to room temperature for 30-60 minutes before serving. This allows the bread to soften and the cream cheese filling to reach its optimal creamy consistency.