Whole Wheat Blackberry Cream Cheese Swirl Bread with Vanilla Bean Glaze
Whole wheat bread swirled with homemade blackberry jam and a rich cream cheese swirl, drizzled with a sweet vanilla bean glaze!
Servings: 12 slices (approx.)
Calories: 257kcal
Ingredients
For the Bread:
- 1 1/4 cups all-purpose flour
- 1/2 cup whole wheat flour
- 3 tablespoons granulated sugar
- 1/4 ounce dry active yeast (1 packet)
- 1/8 teaspoon salt
- 1/3 cup milk (I used almond milk, but any kind would work), lukewarm
- 1 egg (large)
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
For the Filling:
- 8 ounces cream cheese, softened
- 3 tablespoons granulated sugar
- 1 egg yolk (large)
- 1 tablespoon lemon juice (juice of half a lemon)
- 1/8 teaspoon kosher salt
- 1/2 cup seedless blackberry jam
For the Vanilla Bean Glaze:
- 3/4 cup powdered sugar
- 1 tablespoon water
- 1 teaspoon vanilla bean paste (extract may be substituted)
Instructions
Make the Bread Dough:
- Place the first 5 (dry) ingredients in a large mixing bowl. Stir to combine.
- Add the remaining ingredients, and allow to knead (with the dough hook attachment) for 5 minutes.
- Transfer to a lightly greased bowl, cover, and let rise in a warm place until doubled in size (about 1 hour).
Make the Filling:
- Place the first 5 filling ingredients in a medium bowl. Stir until well combined.
Assemble the Bread:
- Roll the dough out, in a roughly rectangular shape, to about 9-inches on the short side, and about ¼-inch thick.
- Spread the surface with blackberry jam, leaving a ½-inch margin around the perimeter.
- Spread the cream cheese filling over the blackberry jam.
- Roll the dough up into a (short) log, and place in a lightly greased 9x5-inch loaf pan.
- Cover, and allow it to rise in a warm place until doubled in size (about one hour).
- Bake at 375 degrees F for 50 minutes, or until golden brown.
Make the Vanilla Bean Glaze:
- While the bread bakes, combine the vanilla bean glaze ingredients in a small bowl and whisk until smooth.
- Allow the bread to cool completely in the pan.
- Remove bread from the loaf pan and place on a wire cooling rack. Drizzle with the vanilla bean glaze.
Notes
Loosely adapted from Brown Eyed Baker's Apricot Cream Cheese Babka
Nutrition
Calories: 257kcal | Carbohydrates: 39g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 56mg | Sodium: 124mg | Potassium: 89mg | Fiber: 1g | Sugar: 22g | Vitamin A: 365IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 1mg