Cream cheese bread is soft, rich, and lightly sweet. You can enjoy it for breakfast, as a snack, or with your favorite toppings. It’s easy to make and tastes even better when homemade.
Why We Love This Cream Cheese Bread Recipe
There’s something deeply satisfying about baking your own bread, especially when it turns out as beautiful and tasty as this one. Here are a few reasons why you’ll fall in love with this recipe:
- Rich Flavor: The cream cheese and margarine give this bread a subtle, creamy richness that’s hard to beat.
- Soft Texture: It’s not dry or crumbly—each slice is smooth, moist, and tender.
- Versatility: You can enjoy it as-is or mix things up with dried fruit, nuts, or chocolate chips.
- Perfect for Toasting: Slice it up and toast it to golden perfection for breakfast with jam, butter, or even peanut butter.
- Freezer-Friendly: Make a batch and freeze leftovers—you’ll have fresh-tasting bread any time.
Ingredients about Cream Cheese Bread
This recipe uses just a handful of pantry staples, but each one plays a key role in the flavor and structure of your bread. Here’s what you’ll need:
- ⅓ cup milk
- 1 cup cream cheese, diced
- ¼ cup margarine
- 1 egg
- 3 tablespoons white sugar
- 1 teaspoon salt
- 3 cups bread flour
- 2 ½ teaspoons active dry yeast
How to Make Cream Cheese Bread Directions
You don’t need complicated steps or fancy equipment to make this bread. If you have a bread machine, great—it simplifies the process. But even without one, this recipe is approachable and doable in a home kitchen.
Step 1: Prep Your Ingredients
Start by gathering everything on your counter. Dice the cream cheese and soften your margarine to room temperature. Lightly beat the egg in a small bowl and make sure your milk is warm but not hot.
Step 2: Bread Machine Setup
If you’re using a bread machine, place the ingredients in the order recommended by the manufacturer. This usually means liquids go in first, followed by dry ingredients, with yeast added last. In this case, you’ll begin with milk, then add cream cheese, margarine, egg, sugar, and salt. Top it with the bread flour and make a small well for the yeast (don’t let the yeast touch the liquid).
Step 3: Choose Your Settings
Select the “White Bread” setting on your machine and go for a “Light” crust. This will help preserve the soft texture and let the flavor of the cream cheese shine through. Hit start and let the machine take over. It will mix, knead, rise, and bake the bread for you.
Step 4: Manual Method Option
If you’re making this by hand or with a stand mixer, combine warm milk, sugar, and yeast first. Let it sit until foamy. Then add diced cream cheese, softened margarine, egg, and salt. Gradually add flour and mix until a soft dough forms.
Knead the dough for 8–10 minutes until smooth and elastic. Place it in a greased bowl, cover it with a cloth, and let it rise in a warm spot for about 1–1.5 hours or until doubled in size.
Step 5: Shape and Second Rise
Punch the dough down gently and shape it into a loaf. Place it in a greased loaf pan, cover, and let it rise again for another 30–45 minutes.
Step 6: Bake the Bread
Preheat your oven to 350°F (175°C). Bake the loaf for 30–35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped. Let it cool on a wire rack before slicing.
How to Serve Cream Cheese Bread
Cream cheese bread is incredibly flexible when it comes to serving options. You can keep it simple or dress it up depending on your mood.
Start your morning by toasting a slice and adding a spread of butter, honey, or your favorite fruit jam. The creamy base pairs well with sweet toppings, making it ideal for breakfast or brunch.
For something more indulgent, try slathering on nut butter or cream cheese frosting for a sweet snack. This bread also makes an excellent base for French toast—just dip slices in egg mixture, cook them in a skillet, and enjoy a rich and fluffy version of a breakfast classic.
If you’re into savory twists, you can use it as sandwich bread. Add grilled veggies, soft cheese, or egg salad for a creamy and satisfying lunch.
Expert Tips: Cream Cheese Bread
To make the most of your baking experience and get the perfect loaf each time, here are a few tried-and-true tips:
- Use Fresh Yeast: Always check the expiration date on your yeast. If it’s old, your bread may not rise properly.
- Don’t Overheat the Milk: Milk that’s too hot can kill the yeast. Aim for slightly warm—about body temperature.
- Soften the Cream Cheese: Cold cream cheese won’t blend smoothly. Dice and let it sit out before mixing.
- Customize the Dough: After the first rise, feel free to mix in ¼ cup of extras like chocolate chips, dried cranberries, or chopped nuts.
- Let It Cool Before Slicing: As tempting as it is, cutting the bread while it’s still hot can ruin the texture. Wait at least 30 minutes.
How to Store Cream Cheese Bread
Once your bread has cooled completely, you can store it in a few different ways depending on how quickly you plan to eat it.
Room Temperature: Wrap the loaf in plastic wrap or place it in an airtight container. It will stay fresh for 2–3 days. Avoid refrigerating it—this can make it dry out faster.
Freezer: For longer storage, slice the bread and freeze the pieces individually. Wrap them in parchment and store them in a zip-top bag or an airtight container. When you’re ready, just toast or warm up a slice straight from the freezer.
Reheating Tips: You can reheat slices in the toaster, oven, or microwave. Just keep an eye out to avoid over-drying the bread.
Variation of Cream Cheese Bread
One of the best things about cream cheese bread is how customizable it is. You can easily tweak the flavor, texture, or add-ins based on your preferences.
Chocolate Chip Cream Cheese Bread: Add ¼ cup mini chocolate chips into the dough after the first rise. This turns your loaf into a dessert-like treat.
Fruit-Infused Loaf: Toss in ¼ cup dried cranberries, raisins, or chopped dates for a sweet and fruity twist. A touch of orange zest also adds a nice burst of citrus.
Nutty Delight: If you like a little crunch, fold in chopped pecans or walnuts. These add texture and a slightly roasted flavor that goes great with the creamy base.
Savory Option: Omit the sugar and stir in herbs like rosemary, thyme, or garlic powder for a savory version. This one works great for sandwiches or dinner rolls.
Swirled Bread: Before the second rise, roll the dough flat and spread a layer of cinnamon sugar, then roll it into a log before placing it in the loaf pan. You’ll get a beautiful swirl when you slice into it.
FAQ – Cream Cheese Bread
Can I use regular all-purpose flour instead of bread flour?
Yes, you can. Bread flour gives you a chewier texture, but all-purpose flour will still produce a soft and tasty loaf.
Why didn’t my cream cheese bread rise properly?
There are a few reasons—expired yeast, overly hot milk, or not enough rising time. Make sure your yeast is fresh and that you allow the dough to rise in a warm, draft-free area.
Can I make this without a bread machine?
Absolutely! You can follow the manual method using a stand mixer or even your hands. Just knead the dough well and follow the same rising and baking steps.
Is cream cheese bread sweet or savory?
This version leans slightly sweet, thanks to the sugar and creamy base. However, it’s subtle enough to be used for both sweet and savory applications.
What’s the best way to enjoy leftover slices?
Toast them for breakfast, use them in French toast, or spread them with jam or honey. You can even use them for bread pudding.
Can I use low-fat cream cheese?
You can, but the texture and richness might be slightly different. Full-fat cream cheese gives the best result.
Cream Cheese Bread
Ingredients
- ⅓ cup milk
- 1 cup cream cheese (diced)
- ¼ cup margarine
- 1 large egg
- 3 tablespoons white sugar
- 1 teaspoon salt
- 3 cups bread flour
- 2 ½ teaspoons active dry yeast
Instructions
- Preheat your oven to 350°F (175°C) and line a standard loaf pan with parchment paper.
- In a bowl, combine warm milk, sugar, and yeast. Let it sit until foamy.
- Add diced cream cheese, softened margarine, beaten egg, and salt to the yeast mixture. Gradually mix in the bread flour until a soft dough forms.
- Knead the dough for 8–10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise until doubled (1–1.5 hours).
- Punch down the dough, shape it into a loaf, and place it in the greased loaf pan. Let it rise again for 30–45 minutes.
- Bake for 30–35 minutes, or until golden brown and hollow-sounding when tapped. Let cool on a wire rack before slicing.
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