Crème Brûlée Loaf with Madagascar Vanilla

Crème Brûlée Loaf with Madagascar Vanilla

Total Time: 01h 30m
Hands-on Time: 00h 25m
Makes: 8 servings

A gorgeous, swirled loaf featuring the creamy lusciousness of crème brûlée, made even more exquisite with the warm flavor of pure Madagascar vanilla.

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  • For the Cream Cheese Swirl:
  • ¾ cup cream cheese, softened
  • ¼ cup cane sugar
  • 1 teaspoon Simply Organic® Madagascar Vanilla Bean Paste
  • For the Loaf:
  • 2 cups all-purpose flour
  • ¾ cup cane sugar
  • 1 teaspoon Simply Organic® Cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon sea or Himalayan pink salt
  • 2 teaspoons Simply Organic® Pure Madagascar Vanilla Extract
  • 1 egg
  • 2/3 cup whole milk
  • 1/3 cup full-fat Greek yogurt
  • 1/3 cup avocado oil
  • 2 tablespoons cane sugar (for topping)


  1. Preheat 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.
  1. Store loaf, covered, for up to 1 day at room temperature or up to 1 week in the refrigerator.
  2. Don’t have Greek yogurt? Substitute with sour cream.
  3. If the cream cheese is not softened enough to stir easily, try microwaving on 50% power in 15-second intervals until softened.