Raspberry Cream Cheese Bread with Vanilla Icing
1/2 cup butter, softened
1 cup sugar
4 ounces cream cheese, softened...
1 teaspoon vanilla extract
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher salt
1/2 cup buttermilk
2 cups raspberries, rinse, dried and chopped. Grease and flour a 9 x 5 inch loaf pan. With electric mixer cream butter, sugar and cream cheese until fluffy. Add eggs one at a time. Mix in vanilla.
In separate bowl, mix flour, baking powder, baking soda and salt. Blend flour mixture with butter mixture just until blended. Add buttermilk and only stir until just combined; do not over mix.
Carefully fold in raspberries. Dough mixture will be thick. Bake in a 350 degrees oven for 50 to 60 minutes.
2 cups powdered sugar
2 tablespoons milk
¼ tsp vanilla extract
Combine the powdered sugar, vanilla, and butter. Slowly add milk, stirring until smooth. Extra milk can be added to thin if desired...I like mine nice and thick.
NOTE: I have used strawberries, raspberries, blueberries, blackberries and even peaches for this bread recipe.
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