Crème Brûlée Loaf with Madagascar Vanilla

Directions

1. Preheat the oven to 350 degrees.
2. Line a loaf pan with parchment paper, and oil lightly.
3. Using a stand or hand mixer, combine cream cheese, sugar and vanilla bean paste and mix until well combined, then set aside.
4. In a large mixing bowl, whisk together flour, sugar, cinnamon, baking soda, baking powder and salt.
5. In a small mixing bowl, whisk together vanilla extract, egg, whole milk, Greek yogurt and avocado oil.
6. Add wet ingredients to dry ingredients. Using a sturdy spoon, mix into a batter, which will be quite thick.
7. Into prepared loaf pan, add half of the batter. Spoon about two-thirds of the cream cheese mixture onto batter and, using a butter knife, swirl cream cheese through batter. Be careful not to over-swirl — leave thick ribbons of cream cheese.
8. Pour remaining batter over cream cheese layer and smooth top. Dollop remaining cream cheese mixture on top, swirling it slightly into the batter.
9. Sprinkle top of loaf with sugar.
10. Bake for 45 to 55 minutes, or until a knife inserted into the middle comes out mostly clean. Remove from pan, place on a baking rack and allow to cool completely.

 

RECIPE TIPS:

Store loaf, covered, for up to 1 day at room temperature or up to 1 week in the refrigerator.

 

Don’t have Greek yogurt? Substitute with sour cream.

 

If the cream cheese is not softened enough to stir easily, try microwaving on 50% power in 15-second intervals until softened.