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Lemon Cream Cheese Bread

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This easy, moist lemon cream cheese bread is a tender breakfast loaf with a bright lemon flavor and a rich cream cheese swirl. Perfect for brunch, coffee breaks, or as a comforting treat any time of day.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour (can substitute half with almond flour for a nuttier flavor)
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) vegetable oil (or melted coconut oil)
  • 1/2 cup (120ml) milk (dairy or unsweetened almond milk)
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • Zest of 2 lemons
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 8 ounces (225g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 large egg yolk
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla extract
  • Optional Lemon Glaze:
  • 3/4 cup (90g) powdered sugar
  • 2–3 tablespoons fresh lemon juice
  • Zest of 1 lemon

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper for easy removal.
  2. In a medium bowl, beat the softened cream cheese with 1/4 cup sugar, egg yolk, 1 tablespoon lemon juice, and 1/2 teaspoon vanilla extract until smooth and creamy.
  3. In another bowl, whisk together the flour, baking powder, and salt. Set aside.
  4. In a large bowl, combine 1 cup sugar and the zest of 2 lemons. Rub the zest into the sugar with your fingers until fragrant.
  5. Whisk in the eggs, oil, milk, 2 tablespoons lemon juice, and 1 teaspoon vanilla extract into the sugar mixture until smooth and slightly frothy.
  6. Gently fold the dry ingredients into the wet mixture with a spatula until just combined. Do not overmix.
  7. Pour half the bread batter into the prepared loaf pan. Spoon half the cream cheese mixture in dollops over the batter and swirl gently with a knife. Repeat with the remaining batter and cream cheese.
  8. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out with moist crumbs (not wet batter). Tent with foil after 40 minutes if the top browns too quickly.
  9. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
  10. For the optional glaze, mix powdered sugar with 2-3 tablespoons lemon juice and zest of 1 lemon. Drizzle over the cooled loaf.

Notes

For best results, use room temperature eggs and cream cheese. Do not overmix the batter. Swirl the cream cheese gently for distinct layers. If using a glass or ceramic pan, reduce oven temperature by 25°F. The loaf can be made gluten-free or dairy-free with appropriate substitutions. Add berries or poppy seeds for variations. Store leftovers in an airtight container at room temperature for 2 days or refrigerate up to 5 days. Freeze slices for up to 2 months.

Nutrition

Keywords: lemon bread, cream cheese bread, breakfast loaf, brunch, easy lemon bread, moist quick bread, lemon dessert, lemon loaf, sweet bread, homemade bread

Find it online: https://norasfoods.com/lemon-cream-cheese-bread-recipe-easy-moist-breakfast-loaf/