“Forget banana bread, this is my new fav! Would be absolutely perfect for Easter!!!”

This delightful Lemon Cream Cheese Bread is a moist and flavorful loaf with a tangy lemon-infused batter swirled with a sweet and creamy cheese mixture. It’s perfect for breakfast, brunch, or a sweet afternoon treat.

Ingredients:

Bread:

Cream Cheese Swirl:

Instructions:

1. Preheat oven to 350 degrees F (175°C) and grease a standard loaf pan.
2. Prepare the Bread Batter: In a large bowl, add the sugar, eggs, sour cream, canola oil, lemon zest, lemon juice, and vanilla extract. Mix until smooth and well combined.
3. In another bowl, sift together the flour, baking powder, and salt.
4. Slowly add the dry ingredients to the wet ingredients, mixing until just fully combined. Be careful not to overmix. Set the batter aside.
5. Prepare the Cream Cheese Swirl: In a small bowl, mix together the softened cream cheese and powdered sugar until smooth and creamy.
6. Assemble the Bread: Pour half of the lemon batter into the prepared loaf pan.
7. Spoon about half of the cream cheese mixture evenly over the batter. Use a knife or skewer to gently swirl the cream cheese into the batter.
8. Pour the remaining lemon batter over the cream cheese layer.
9. Spoon the remaining cream cheese mixture over the top of the batter. Carefully swirl it into the batter to create a marbled effect.
10. Bake in the preheated oven for 65-70 minutes. To prevent the top from browning too quickly, cover the loaf pan loosely with aluminum foil for the last 20-30 minutes of baking.
11. Remove the bread from the oven and let it cool completely in the loaf pan before slicing and serving. This allows the cream cheese swirl to set properly.