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Slices of red velvet quick bread showing texture.
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Red Velvet Quick Bread with Cream Cheese Filling

A tender and moist red velvet quick bread is filled with a cream cheese filling in this Red Velvet Quick Bread with Cream Cheese Filling.
Course Bread
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 1 9x5-inch loaf
Calories
Author Deborah Harroun

Ingredients

Bread

  • 1/2 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
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • 1 tablespoon red food coloring

Filling

  • 4 oz cream cheese softened
  • 1/4 cup sugar
  • 1 egg
  • 1 tablespoon flour
  • 1/2 tablespoon milk

Instructions

  • 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.
    1/2 cup butter, 1 cup sugar, 4 ounces cream cheese, 2 eggs, 1 teaspoon vanilla extract
  • 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.
    2 cups flour, 1 tablespoon unsweetened cocoa powder, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/2 cup buttermilk, 1 tablespoon red food coloring
  • Beat 1/3 of the flour mixture into the butter mixture, followed by half of the buttermilk mixture. Continue by adding another 1/3 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.
    4 oz cream cheese, 1/4 cup sugar, 1 egg, 1 tablespoon flour, 1/2 tablespoon milk
  • 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.

Notes

*you want to make sure your loaf pan is actually a 9x5-inch loaf pan. Many loaf pans are actually smaller, so the batter will not all fit. If your pan is smaller, just make sure to not fill it more than 2/3 full.
I stored this bread in the refrigerator, but like the taste and texture better when it has come to room temperature.