Red Velvet Quick Bread with Cream Cheese Swirl | Twelve Loaves

Ingredients

For the red velvet quick bread:

• ½ cup unsalted butter, at room temperature
• 1 cup sugar
• 4 oz cream cheese, at room temperature
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup buttermilk
• 1 tablespoon red food coloring

For the cream cheese swirl:

• 4 oz cream cheese, at room temperature
• ¼ cup sugar
• 1 large egg
• 1 tablespoon flour
• 1 tablespoon milk

Instructions

1. Preheat the oven to 350°F (175°C). Spray a 9×5-inch loaf pan with nonstick spray and set aside.
2. In a stand mixer bowl, cream the butter, sugar and 4 oz cream cheese until light and fluffy. Add the eggs one at a time, scraping the bowl between additions. Mix in the vanilla.
3. In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. In a measuring cup, combine the buttermilk and red food coloring.
4. Add the flour mixture to the butter mixture in three additions, alternating with the buttermilk mixture: one third flour, half the buttermilk, another third flour, the remaining buttermilk, then the last third flour. Mix on low speed just until combined.
5. Make the cream cheese filling in a medium bowl by beating 4 oz cream cheese with the ¼ cup sugar until light. Beat in the egg, 1 tablespoon flour and 1 tablespoon milk until smooth.
6. Pour half of the red velvet batter into the prepared pan and spread evenly. Spoon the cream cheese mixture over the batter without mixing. Carefully spread the remaining red velvet batter over the cream cheese. Use a butter knife to swirl the two layers together.
7. Bake for 45–50 minutes, until a toothpick inserted in the center comes out clean. Cool completely on a wire rack before removing from the pan and slicing.