I did not include it in the photo, but I like to serve this with Strawberry Spread: 1 (8 oz.) pkg. cream cheese, softened and mixed with 1/4 c. strawberry jam.
Strawberry Cream Cheese Swirl Bread
1 egg
1 (8 oz.) pkg. cream cheese, softened (low-fat is OK)
1/4 c. sugar
1/2 t. cinnamon
1 3/4 c. flour
1 1/2 c. sugar
1 t. baking soda
1/2 t. salt
1/2 c. (1 stick) butter, melted
1 egg
1/3 c. water
1 1/2 c. fresh or individually frozen strawberries, mashed by hand or processed in a food chopper
1/2 c. walnuts, toasted
In a medium mixing bowl, beat egg well. Add cream cheese, sugar and cinnamon. Beat until smooth with a electric hand mixer or a wire whisk. Set aside. In a large mixing bowl, combine flour, sugar, soda and salt. In a second bowl combine melted butter, egg and water. Beat well. Add mashed strawberries. Mix well. Mix strawberry mixture into dry ingredients stirring just until dry ingredients are moistened. Stir in walnuts. Batter will be thick. Grease and flour a 5x9-inch loaf pan. Spoon half of batter into pan. Pour cream cheese mixture over batter in pan, smoothing out evenly. Spoon remaining batter over cream cheese layer, covering it as much as possible. Bake at 350 degrees about 1 hour and 10 minutes. Cool in pan on wire rack for 10 minutes, remove from pan and cool completely before slicing, at least 2 hours. Cut into slices with a thin sharp knife. Store tightly wrapped in refrigerator. Makes 1 loaf, about 16 slices.
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