Cream Cheese Vanilla Breakfast Loaf

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  • February 8, 2026
Cake Recipe

Cream Cheese Vanilla Breakfast Loaf

Cream Cheese Vanilla Breakfast Loaf is a soft, tender bake that sits comfortably between a classic breakfast bread and a lightly rich tea loaf. Made with cream cheese blended directly into the batter, this loaf develops an exceptionally smooth, plush crumb that stays moist for days. As it bakes, the cream cheese melts seamlessly into the vanilla-scented base, creating a loaf that feels indulgent yet gentle and balanced.

This is the kind of bake that suits slow mornings, relaxed afternoons, or simple everyday moments when you want something homemade and comforting without being heavy. Subtly sweet, beautifully structured, and easy to prepare, it’s a dependable recipe you’ll return to again and again.

Ingredients

Main Ingredients

  • 2 large eggs

  • ¾ cup granulated sugar

  • 4 oz cream cheese, softened

  • ⅓ cup neutral oil (vegetable or canola)

  • 1 cup milk

  • 1 teaspoon vanilla extract

  • 2 cups all-purpose flour

  • 1 teaspoon baking powder

  • Pinch of salt

Ingredient Notes

Softened cream cheese is essential for a smooth, lump-free batter. Allow it to reach room temperature so it blends fully. Neutral oil keeps the loaf moist longer than butter and contributes to the soft crumb. Whole milk gives the richest texture, though 2% or plant-based milk works well. Use pure vanilla extract when possible, as it provides most of the aroma. The small amount of salt plays an important role in balancing sweetness and enhancing flavor.

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a standard loaf pan thoroughly, making sure the corners are well coated.

  2. In a large bowl, whisk the eggs and sugar together until pale and slightly thickened.

  3. Add the softened cream cheese and whisk or beat until fully smooth and incorporated.

  4. Stir in the oil, milk, and vanilla extract until the mixture is cohesive and silky.

  5. In a separate bowl, whisk together the flour, baking powder, and salt.

  6. Add the dry ingredients to the wet ingredients and fold gently until just combined. Do not overmix.

  7. Pour the batter into the prepared loaf pan and smooth the top evenly.

  8. Bake for 45–50 minutes, or until lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.

  9. Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Serving Suggestions

This loaf is versatile and fits naturally into many parts of the day.

  • Serve plain with coffee or tea

  • Spread lightly with butter or fruit preserves

  • Pair with fresh berries and yogurt for breakfast

  • Toast slices lightly for crisp edges and a soft center

  • Serve as part of a brunch spread with eggs and fruit

  • Enjoy as a simple dessert with whipped cream or honey

Why This Recipe Works

  • Cream cheese creates a tender, bakery-style crumb

  • Vanilla adds warmth without overpowering the loaf

  • Lightly sweet and suitable for breakfast or brunch

  • Simple ingredients and no mixer required

  • Beginner-friendly and reliable

  • Slices cleanly and holds its shape

  • Stays moist for several days

  • Freezer-friendly and great for make-ahead baking

What Makes This Loaf Special

Unlike butter-based loaves, cream cheese blends directly into the batter, producing a fine, even crumb that feels plush rather than dense. Oil adds long-lasting moisture, milk softens the structure, and eggs provide gentle lift and stability. The vanilla remains subtle, keeping the loaf firmly in breakfast territory rather than dessert-like cake.

Pro Tips for Best Results

  • Ensure cream cheese is fully softened before mixing

  • Whisk eggs and sugar well to incorporate air

  • Measure flour accurately to avoid dryness

  • Fold gently and stop mixing as soon as combined

  • Tent loosely with foil if the top browns too quickly

  • Cool completely before slicing for the best structure

Variations

This loaf works beautifully as a base for gentle flavor changes:

  • Add lemon zest for brightness

  • Swirl in fruit jam before baking

  • Mix in mini chocolate chips

  • Add a cinnamon-sugar topping

  • Fold in blueberries or raspberries

  • Use almond extract instead of vanilla

  • Drizzle with a simple vanilla glaze for dessert-style serving

Storage and Reheating

  • Store at room temperature in an airtight container for up to 2 days

  • Refrigerate for up to 5 days

  • Freeze individual slices for up to 3 months

  • Reheat briefly in the microwave or toast lightly

Frequently Asked Questions

Can I use butter instead of oil?
Yes. Substitute ⅓ cup melted butter, though the loaf may firm up more quickly.

Can this be made dairy-free?
Dairy-free cream cheese and plant-based milk can be used, though texture may vary slightly.

Why did my loaf crack on top?
A crack is normal and indicates proper rise.

Can I reduce the sugar?
You may reduce it slightly, but too much reduction can affect moisture and structure.

Can I use mini loaf pans?
Yes. Bake for 25–30 minutes, checking for doneness.

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