This lemon quick bread with cream cheese is incredibly moist and makes for a bright addition to any brunch spread.
With the holiday season here, it seems a bit odd to be posting a sweet recipe that isn’t gingerbread or peppermint flavored. And while Christmas cookies are a staple in our household, quick breads and cinnamon rolls also bring back memories of Christmas morning brunch with the whole family.
This quick bread is inspired by a cream cheese and lemon poppy seed bread that my mom and I would always get from Peaberry Coffee growing up. Almost once a week my mom and I would go to Peaberry where she would get her white chocolate mocha, I’d get a chocolate raspberry Frozen Bear, and we’d both split either a black and white cookie or a slice of lemon poppy seed bread with a ribbon of cream cheese through the middle. Unfortunately, Peaberry Coffee is no longer a thing (darn Starbucks. . .) and neither of us have since been able to find a coffee shop or bakery that sells lemon bread with cream cheese in the middle.
While no means a health food, this lemon bread is a healthier option than most coffee shop quick breads, which can be upwards of 300-350 calories per slice. Thanks to Greek yogurt, I was able to cut back on the oil while keeping it nice and moist. However, the crumb is very delicate, so be sure to let the bread cool completely and use a serrated knife to cut it into slices otherwise you’ll end up with a bunch of smushed pieces.
Whether you end up serving this at Christmas brunch or on a cozy Sunday morning, I hope you get to share it with the people you love.
So here’s a toast to bringing memories back to life through food!
Lemon Cream Cheese Quick BreadPrint Recipe
- 1/3 cup canola oil
- 65 g (2/3 cup) sugar
- 2 large eggs
- ½ cup plain Greek yogurt
- 1 tsp vanilla extract
- Juice and zest of 1 lemon
- 188 g all purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 4-oz reduced fat cream cheese (use the kind in a block not from the tub)
- 50 g (1/2 cup) sugar
- 1 egg white
- Optional blueberries or poppy seeds
Preheat oven to 350F and spray loaf pan with non-stick cooking spray.
In a large mixing bowl, whisk together oil and 65 g sugar. Gradually add in eggs, yogurt, vanilla, and lemon juice until smooth.
Slowly stir in flour, baking powder, salt, and lemon zest until just combined. Option to fold in blueberries or poppy seeds if using. Set aside.
In another bowl, beat together cream cheese, egg white, and 50 grams sugar using a mixer until smooth.
Pour 2/3 of loaf batter into the prepared pan. Next, spread cream cheese layer evenly on top. Finally pour remaining batter over the cream cheese layer.
Bake for 50-55 minutes, or until slightly browned and cooked through. Allow to cool completely before using a serrated knife to cut into 12 slices.
Store leftovers in fridge for 4-5 days or in freezer for up to 3 months.
Nutrition for 1/12 of recipe:179 calories, 2 g saturated fat, 21 g carbohydrate, 1 g fiber, 10 g sugar, 4 g protein