Red Velvet Quick Bread with Cream Cheese Filling

A tender and moist red velvet quick bread is filled with a cream cheese filling in this Red Velvet Quick Bread with Cream Cheese Filling.

Love baked red velvet goodies? You’ll also love these Red Velvet Muffins!

I’m seeing red again!!

I know, folks. It seems like just yesterday that we had Red Velvet Week 2014. And ok – so it was almost just yesterday. And here we are, 5 year later, and the 5th annual Red Velvet Week at it’s beginning.

Last year, we threw things off a bit when I moved Red Velvet Week to October to run alongside the release of my book – The Red Velvet Lover’s Cookbook. Yep – I love red velvet so much that I went and wrote a book about it!!

Today’s recipe is one that I’ve been playing around with for awhile. It took me a bit to get the exact texture and flavor that I was looking for. In the end, I ended up making a loaf that is chock full of cream cheese. Not only is there cream cheese right in the batter, but I also fancied it up by adding a cream cheese filling. The cream cheese filling could be optional, but I loved the extra bit of cream cheese, plus I think it makes it look pretty. 🙂

This would make a great addition to any holiday breakfast or brunch. I know it brings out the love in me!!

Ingredient Notes

• Butter: I like to use unsalted butter so that I can control the amount of salt. If you are using salted butter, just cut back on the salt a little bit.
• Sugar: You will need granulated sugar for both the bread and the filling.
• Cream Cheese: The cream cheese will also go in both the bread and the filling. Make sure it is at room temperature so that it will incorporate easily.
• Eggs: I use large eggs. Again, make sure these are at room temperature.
• Vanilla: I usually just stick with vanilla extract, but feel free to use vanilla paste if that is what you prefer.
• Flour: I use unbleached all-purpose flour.
• Cocoa Powder: You want to use a regular, unsweetened cocoa powder. You just need a little bit to give the bread that hint of cocoa.
• Baking Powder, Baking Soda, and Salt: These are all important for lift, flavor, and texture.
• Buttermilk: Buttermilk is another must for red velvet. It helps keep the bread soft and moist, but also adds that tang that red velvet is known for.
• Food Coloring: I used liquid red food coloring. If you are using a gel or a paste, the amount you need may be different.

Tips and Tricks

I stored this Red Velvet Quick Bread with Cream Cheese Filling in the refrigerator, but actually prefer the taste and texture when it’s at room temperature. So I would suggest taking it out 30-60 minutes before you are ready to serve it.

You want to make sure you are using a 9×5-inch loaf pan. Loaf pans vary in size a lot, so if yours is smaller, just make sure you don’t fill your pan more than 2/3 full. You can turn the excess into muffins.

You can technically leave out the cream cheese filling, as well, but I love that extra hit of cream cheese!

More Red Velvet Recipes

Red Velvet Cupcakes
Red Velvet Whoopie Pies
No Bake Red Velvet Cheesecake

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Red Velvet Quick Bread with Cream Cheese Filling

5 from 1 vote

Author: Deborah Harroun

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 20 minutes minutes

Servings: 1 9×5-inch loaf

Course: Bread

Cuisine: American

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A tender and moist red velvet quick bread is filled with a cream cheese filling in this Red Velvet Quick Bread with Cream Cheese Filling.

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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. Grease a 9×5* inch loaf pan or line with parchment paper.
• In a large bowl, or the bowl of a stand mixer, cream together the butter, sugar and cream cheese until light and fluffy. Add in the eggs one at at time, scraping down the bowl between additions. Add the vanilla and beat to combine.
  1/2 cup butter, 1 cup sugar, 4 ounces cream cheese, 2 eggs, 1 teaspoon vanilla extract
• In a separate bowl, combine the flour, cocoa, baking powder, baking soda and salt. In another bowl or measuring cup, combine the buttermilk and red food coloring.
  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
• Beat 1/3 of the flour mixture into the butter mixture, followed by half of the buttermilk mixture. Continue by adding another 1/3 of the flour, the remaining buttermilk, then the remaining flour, beating just until combined.
• In a medium bowl, beat the 4 oz cream cheese and sugar until light and fluffy. Beat in the egg, flour, and milk until smooth.
  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. Top with the cream cheese mixture, spreading as evenly as possible. Drop the remaining red velvet batter over the top and spread as evenly as you can.
• Bake until a tester comes out clean, 50-60 minutes. Let cool completely before cutting into slices.

Recipe Notes:

*you want to make sure your loaf pan is actually a 9×5-inch loaf pan. Many loaf pans are actually smaller, so the batter will not all fit. If your pan is smaller, just make sure to not fill it more than 2/3 full.

I stored this bread in the refrigerator, but like the taste and texture better when it has come to room temperature.

Keywords: red velvet, red velvet quick bread