Velvet Cream Cheese Crumb Bread

New main Pic Velvet Cream Cheese Crumb Bread

Velvet Cream Cheese Crumb Bread

This sweet bread is not over sweet, has a velvety texture with hints of almond and lemon flavors. Combine that with the pleasant surprise of vanilla cream cheese cake center. The crumb topping gives you a contrast of flavors with cinnamon, nutmeg and clove. Truly it is the perfect coffee cake or maybe the perfect little treat just for you

When I was working on this recipe I wanted something that would be dense like a pound cake yet soft on the palate, moist and with rich flavors of a cheesecake but in bread form. I am so pleased how this turned out and when you make this, hide it because you will keep grabbing for a piece every time you go past it 🙂 Lets just say I am speaking from experience here hehehe.

This is a 3 part recipe and you can make the crumb topping ahead of time and the other two parts the day you plan to make it. Trust me, this is worth it and you will not be sorry you did.

Things You Will Need:
Stand Mixer with Paddle Attachment or Hand Mixer with Beater Blades
2 Half Sheet Pans
Parchment Paper
Plastic Wrap
Brush for pan grease
Dough Cutter or Sharp Knife to Cut Butter
Cutting Board
Food Processor with Blade attachment
2 Small Containers or Bowls
4 Medium Sized Bowls – Unless you wash as you go 🙂
Measuring Cups
Measuring Spoons
1 Deep Loaf Pan minimum 3” deep (this will fill 9×5 Deep Loaf Pan or 1 round cake pan 8” Minimum 3 inches deep)
1 Rubber Spatula
1 Whisk
1 Air Tight Container

Ingredients & Instructions:

Preheat Oven 350° F (177° C) Convection Oven 325° F (163° C)
For the First 30 Minutes
After 30 Minutes Turn the Heat DOWN
300° F (149° C) Convection Oven 280° F (138° C)
Bake Until Done 1 hour longer (remember there is cheesecake in this bread so it will be done when center is a firm jiggle) read at the end of this post for more about how to know when it is done.

The ingredients and instructions in this recipe are broken down into 3 steps
Crumb Topping
Cream Cheese Filling
Main Batter – Be sure to prepare this one last

Crumb Topping:

The amounts you see in the pictures is triple the amounts given since I was making enough to have extra in my freezer :)

The measured amounts below will be enough for 1 loaf pan 9”x 5”x (4” deep) with some left over or just enough for 1 round 8” pan 3” deep

  • ½ Cup Brown Sugar
  • ½ Cup White Sugar
  • 6 Tablespoons All Purpose Flour
  • 1 Tablespoon Cinnamon
  •  ½ Teaspoon Nutmeg
  • ½ Teaspoon Ground Clove
  • ⅛ Teaspoon Salt
  • ⅛ Teaspoon Baking Powder
  • ⅔ Cup COLD Butter (cut into chunks)
  • 2 Extra Tablespoons All Purpose Flour Place aside until ready to assemble pan with batter and crumb topping

In Food Processor with Blade attachment place all ingredients EXCEPT cold butter and pulse until well blended. Place the cold chunks in and use pulse until blended it will resemble a dough like consistency but drier.


Using a ½ sheet pan lined with parchment paper, turn the mixture out onto the pan and using fingers separate into small chunks. Breaking it a part, it will be soft and pliable but you can break it down further after it is frozen. Place the whole sheet pan in a freezer until ready for use. Should be frozen at least 3 hours before use. This step can be done days before making the bread.

If you do make this in advance, remove after 3 hours of freezing, break apart any large pieces and process as instructed then place in an airtight container until needed. (Do Not do the flour step until ready to make the bread.) Can be kept frozen up to 6 months. I use my food processor with Blade attachment to break the larger pieces down after being frozen – see pictures below – do this in batches so you do not over work your processor also more even pieces at the end.

Cream Cheese Filling:
This will yield 2 cups of filling

  • 1 8oz Cream Cheese Room Temperature
  • ½ cup Sugar
  • 1 Egg (Large or Jumbo)
  • 1 Teaspoon Vanilla Extract
  • ⅛ Teaspoon Baking Powder
  • 4 Tablespoons All Purpose Flour


Using a stand mixer or hand mixer with beater blades, place cream cheese in bowl and blend until smooth while beating at medium speed add sugar until well incorporated be sure to scrap down the sides periodically. Once well blended add the rest of the ingredients and mix until well blended. Start out on low speed and increase to medium/high. Place in bowl and cover with plastic wrap/ Refrigerate until ready to use.

Prepare Loaf Pans:
I use a homemade pan release grease I found at http://www.woodlandbakeryblog.com/ it works amazing! Since I found this, I never have a problem with release. Brush on pan grease to the sides, bottom and lip of your pan also you are going to need parchment paper layer on bottom. Brush a little more of the pan grease on top of the parchment paper. Place aside

Key Note:
You can use a spray type pan release grease but I no longer do since I found this wonderful easy recipe. It costs a lot less, stores well and if I so choose I can make it at will. Cannot say that about the canned stuff.
The recipe for it can be found here http://www.woodlandbakeryblog.com/professional-bakery-pan-grease/ I do not add the butter since I want a longer shelf life. I do equal parts flour and shortening mix and use.
In the pictures you will see I have my parchment up and out the sides, this is because I cut my pre-cut pieces in half. You only need to cut a piece to the size of your pan, I just did not want it to go to waste.

Batter:

  • 1 8oz Cream Cheese Room Temperature
  • 1 4oz or 1 stick Butter Room Temperature
  • 1½ Cup Sugar
  • 1½ Cups All Purpose Flour
  • ⅛ Teaspoon Baking Powder
  • ½ Teaspoon Baking Soda
  • ½ Teaspoon Salt (I use Sea Salt)
  • ½ Cup Sour Cream
  • 3 Large Eggs (OR) 2 Jumbo
  • Zest of 1 Lemon and Juice of ½ (OR) 1 Tablespoon Lemon Juice (bottle type)
  • 2 Teaspoon Almond Extract

Key Note:
Highly suggest to have all your ingredients measured out and ready. Mise en Place!!!
Remember to scrape your bowl after each addition.
If Using a Cake Pan – Do not use a typical cake pan that only is 1½ to 2” Deep it will over flow.

In medium sized bowl add flour, baking powder, and salt. Using the whisk, whisk until well mixed. Place aside. (Do Not add the baking soda here)

In small container or bowl place lemon juice, lemon zest, (or lemon juice from the bottled type) eggs, and almond extract. Just slightly break the eggs yokes with a fork. Place aside.

In the other small bowl, measure sour cream and add the baking soda.  Mix together and place aside. The baking soda will start to react with the sour cream and that is what you want, it needs to be nice and bubbly before you add it to batter.

Using a stand mixer with paddle attachment or hand mixer with beater blades, place cream cheese and butter in the bowl and cream together until well blended and smooth. Medium Speed
Add sugar to cream cheese/butter mixture and at medium speed beat in sugar until well incorporated.

Add the baking soda/sour cream mixture and beat at medium speed until batter is smooth.

You will be adding the rest of the ingredients in a method called “alternating method” where the dry and wet ingredients are added parts at a time to the main batter. Starting and ending with dry ingredients.

Take ⅓ of the flour mixture and add it to your mixer and turn on low and increase to medium until blended.
Add ½ the egg mixture. Blend until smooth
Add another ⅓ of the flour mixture and blend in.
Add the rest of the egg mixture. Blend until smooth
Add the rest of your flour mixture and beat until well blended. You will need to increase to medium high to get it well blended. It should be a smooth yet thicker cake like batter.

To Assemble:

Place the 2 Tablespoons of flour reserved in a bowl and place the crumb topping in the bowl – mix around with hand and coat the crumbs with the flour before placing for topping. Follow the pictures below.

Spoon ½ batter in bottom of pan and be sure it touches all sides – spoon 1 cup of cream cheese filling in the center evenly spread it to almost the edge but not to the side of the pan.

Spoon the rest of the batter on top of the filling and be sure to start at the edge to seal the edge with batter. Evenly spread.
Take the remaining cup of filling and only dollop it in the center if making a loaf – if making this in a round baking pan do little dollops half way between center and edge of pan.

Now take about ½ – 1 cup of the floured crumb and place on top. You will have left over crumb topping just freeze for later use as instructed in that section above. It is perfect on apple cupcakes

Be sure to fill the pan only to a bit over half full. Need to allow for raise. (Trust me I know and found out the hard way when testing this) Ha Ha If you have smaller pans then I would suggest 2 Small loafs or make some into cupcakes.

Place loaf pan or pans on top a ½ Sheet pan and bake in center of oven until done. Do not forget this step!!!!

Baking 1

To know when it is DONE! & How to Store:

It should take about 1½ hours total cooking time depending on your oven and environment
This bread is deceiving since you cannot go by a simple toothpick test – there is cheesecake in the middle so if you try to use a toothpick and comes out clean?? IT IS OVER DONE!!!
Watch the sides and center – it takes a long time for this bread to bake because of the rich cream cheese and sour cream in this recipe plus the lower temperature, do not increase the temp, you will end up baking the outside and the inside will be raw.
Center should be set when you touch it, also it may SLIGHTLY jiggle – with no appearance of liquid in center!! First picture below is after 30 minutes the second picture is when done and fresh from the oven. The Center will drop after refrigeration.

Top side edges will be a nice golden, if getting to dark you can place foil over them but do not cover the center.

Remove loaf from pans once it has cooled but still warm to touch not hot and place on cooling rack upright.
I brace the top with one hand and flip it onto my hand  (Careful here it is still delicate and not set also the sides are still hot) then flip it back upright, place hands on both sides and place on cooling rack.
Once cool, place on dish or pan and place in fridge overnight. See the picture below, that is after it was refrigerated for 12 hours – Cut the next day.
Loafs need to be kept Refrigerated because of the ingredients. Can be left out at room temp for up to 4 hours but you just want to be careful in humid and warmer weather. There is cream cheese in this and you want to be careful!  

After Overnight Fridge

2 comments for “Velvet Cream Cheese Crumb Bread

Leave a Reply

Your email address will not be published. Required fields are marked *