Friday, January 6, 2012

Apple Cream Cheese Quick Bread

Do you love cheese danishes as much as we do?!  If so, then you will LOVE this recipe! It is a quick bread (think simple and easy!) But has all the amazing flavors of a cheese danish, minus the extra work involved. And with the addition of grated apples you get the tangy sweetness of the fruit as well.

I made a loaf last night and already over half of our bread is gone! Jackson can't keep his little hands out of it. Last night while I was slicing, he kept sneaking little bites and this morning he says to me "Mommy, can I have a piece of your bread now and another piece at breakfast? I love it!" Now, mind you this was just at 7:30am while I was in the middle of scrambling his egg for breakfast.  I guess it is a winner! We even bought more apples today to make more this weekend. Yeah, it's that good.

Just be sure to grease and flour your pans really, really well. As you will see in the pictures, parts of my crust stuck to the pan.  Jackson told me that it was ok, he would just eat those good bitzky bites for me that stuck. Good thing I don't have finicky eaters in this house :)  I apologize for the not so beautiful pictures, but you get the point.  We were all too much in a hurry to eat!

Apple Cream Cheese Bread
recipe courtesy of Tomato Kumato

for the apple cake
2 apples
1/2 cup vegetable oil
1 cup sugar
2 eggs
1 tsp. vanilla
1 1/3 cup flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 pinch nutmeg

for the cream cheese swirled topping
6 oz. cream cheese
1/2 cup sugar
1 egg

Preheat oven to 350 degrees F.

Grate the apples (skin and all) into a large mixing bowl. Add the oil, cup of sugar, eggs and vanilla and mix well to combine. Without mixing, add the flour, baking soda, salt, cinnamon and nutmeg. Carefully fold the dry ingredients into the wet, and pour into the prepared loaf pan.

Combine the cream cheese, sugar and egg with a fork. Pour over the top of the batter, and use a knife to swirl the two layers together.

Bake loosely covered with foil for 30 minutes. Then remove the foil and continue to bake an additional 15-20 minutes (mine took at least 20 additional minutes, and I have an oven that runs hot), until a toothpick inserted into the cake comes out clean with a few crumbs attached. Allow to cool fully before slicing.  This is very important.  I know it will be tempting to cut into it right away, but the bread needs to set up some, otherwise it will fall apart if sliced too soon.

Here is close-up of all that wonderful swirly goodness.  Caramelized sugar, cinnamon, sweetened cream cheese, bits of apple......


  1. I can't wait to make this! I'm drooling right now....

  2. Just pinned sounds amazing!

  3. Made this the other day and loved it!! Making more tomorrow to freeze for later.

  4. I made this as soon as i saw the recipe...AMAZING!!! Thank you so much for this delicious recipe!!!



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