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Cream Cheese Quick Bread with Creamy Orange Honey Butter Recipes

Updated on November 24, 2011

I love quick breads. They go together so quickly, and are a fabulous way to dress up an everyday meal. You can find or adapt a quick bread to any number of flavorings, going sweet or savory as the mood takes you.
I adapted this one from a banana bread recipe, replacing part of the butter with cream cheese, and popping up flavor with orange. The results were fabulous - the bread is tender, moist and packed with flavor. This particular recipe is super easy, quick and delicious - sure to become a favorite with your family!

 

You'll need:

  • 2 1/2 cup all purpose flour
  • 1 mashed banana
  • 1 cup sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • 2 tbsp orange zest
  • 2 tbsp orange extract
  • 8 ounce cream cheese, room temperature
  • 1/4 cup butter, room temperature
  • 4 ounce cream cheese, room temperature
  • 1/4 cup butter, room temperature
  • 1/4 cup orange juice concentrate, thawed
  • 3 tbsp honey


  1. In a large mixing bowl combine flour, baking power, baking soda and salt. Wisk to combine. Set aside.
  2. In the bowl of a mixer (or by hand!), cream together 8 ounces cream cheese, butter and sugar. Add banana and orange zest. Mix well.
  3. Add orange extract, and mix to combine. Add eggs, one at a time, mixing after each until well incorporated.
  4. Scrape down the sides of the bowl, and add dry mixture to cream cheese mixture, mixing just well enough to combine.
  5. Preheat oven to 350F. Butter and flour a 9x5 loaf pan. Add batter to loaf pan and bake for one hour, to one hour ten minutes, or until wooden skewer inserted into the middle of the loaf comes clean.
  6. While bread is baking, combine four ounces cream cheese, 1/4 cup butter, honey and orange juice concentrate. Whisk well to combine.
  7. When loaf is done, allow it to cool on a wire rack for at least ten minutes before serving. Serve with creamy orange honey butter.

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    • jayjay40 profile image

      jayjay40 7 years ago from Bristol England

      lovely recipe, well done

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