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Strawberry Ribbon Bread

 Strawberry Ribbon Bread
My mother, Lois Schmidt, has been making this bread for our family at Christmas for years. It's a big hit with everyone. The cream cheese filling pairs well with the strawberry flavor.
32 ServingsPrep: 15 min. Bake: 70 min. + cooling


  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 4 eggs, lightly beaten
  • 1/4 cup canola oil
  • 2 packages (10 ounces each) frozen sliced strawberries, thawed
  • 1 teaspoon red food coloring, optional
  • 2 packages (3 ounces each) cream cheese, softened
  • 1 egg
  • 1/3 cup sugar
  • 1 tablespoon King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon orange extract


  • In a large bowl, combine the flour, sugar, baking soda, salt and
  • cinnamon. In another bowl, combine the eggs, oil, strawberries and
  • food coloring if desired. Stir into dry ingredients just until
  • moistened.
  • For filling, beat cream cheese in a small bowl. Add the egg, sugar,
  • flour and extract; beat well.

2 of 2

Strawberry Ribbon Bread (continued)

Directions (continued)

  • Spoon a fourth of the batter into each of two greased 8-in. x 4-in.
  • loaf pans. Spread half of the filling over each. Top with the
  • remaining batter.
  • Bake at 350° for 70-80 minutes or until a toothpick inserted near
  • the center comes out clean. Cover loosely with foil if top browns to
  • quickly. Cool for 10 minutes before removing from pans to wire racks
  • to cool completely. Store in the refrigerator. Yield: 2 loaves.
Nutritional Facts: 1 serving (1 slice) equals 145 calories, 4 g fat (1 g saturated fat), 36 mg cholesterol, 131 mg sodium, 26 g carbohydrate, 1 g fiber, 2 g protein.