Red Velvet Quick Bread with Cream Cheese Filling

• Vegetarian

• Refrigerated

  • 3 Egg

• Baking & Spices

  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tbsp Cocoa powder, unsweetened
  • 2 1/16 cups Flour
  • 1 tbsp Food coloring, red
  • 1/2 tsp Salt
  • 1 1/4 cup Sugar
  • 1 tsp Vanilla extract

• Dairy

  • 1/2 cup Butter
  • 1/2 cup Buttermilk
  • 8 oz Cream cheese
  • 1/2 tbsp Milk

Found on tasteandtellblog.com

Description

Ingredients

• ½ 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
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup buttermilk
• 1 tablespoon red food coloring
• 4 oz cream cheese, softened
• ¼ cup sugar
• 1 egg
• 1 tablespoon flour
• ½ tablespoon milk

Directions

• Preheat the oven to 350ºF. Grease a 9x5 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.
• 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.
• Beat ⅓ of the flour mixture into the butter mixture, followed by half of the buttermilk mixture. Continue by adding another ⅓ 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.
• 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.