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Plum-Blackberry Cream Cheese Bread with Oat Streusel

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Level: Easy

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Description

Plums and blackberries and cream cheese and streusel, oh my.

Ingredients

  • FOR THE BREAD:
  • 1 cup Unbleached All-purpose Flour
  • 1 cup Old Fashioned Rolled Oats
  • 1-½ teaspoon Baking Powder
  • ½ teaspoons Salt
  • ½ cups Unsalted Butter, Softened
  • ½ cups Packed Light Brown Sugar
  • 2  Eggs
  • 2 teaspoons Vanilla, Divided
  • 3 ounces, weight Chopped Plums, Plus A Few More Pieces For Topping
  • 3 ounces, weight Blackberries, Plus A Few More For Topping
  • 4 ounces, weight Neufchatel Cream Cheese, Softened
  • ¼ cups Granulated Sugar
  • FOR THE STREUSEL TOPPING:
  • ¼ cups Unbleached All-purpose Flour
  • ¼ cups Old Fashioned Rolled Oats
  • 2 Tablespoons Light Brown Sugar
  • ¼ teaspoons Cinnamon
  • ¼ teaspoons Nutmeg
  • 2 Tablespoons Cold Unsalted Butter (cut Into Small Pieces)
  • Powdered Sugar, For Topping (optional)

Preparation

Heat oven to 350 F. Lightly grease an 8-by-4-inch or 9-by-5-inch loaf pan with cooking spray with flour (like Baker’s Joy or Pam Baking Spray). Or you can spray it with regular cooking spray and lightly dust pan with flour.

In a medium bowl, whisk together flour, oats, baking powder and salt. Set aside.

In a large bowl or in the bowl of a stand mixer, beat together butter and brown sugar until light and slightly fluffy. Add eggs and 1 teaspoon vanilla; stir to combine.

Add flour mixture into the butter mixture; stir to combine. Gently fold in chopped plums and blackberries.

In a small bowl, beat together cream cheese, remaining 1 teaspoon vanilla and sugar. Fold it into the batter just a few times so there are streaks of cream cheese throughout.

Make the oat streusel: Add all ingredients except the powdered sugar into a small bowl and mix with your fingers until a clumpy, cohesive, streusel-texture mix forms.

Pour batter into prepared pan. Top with a few pieces of chopped plums and blackberries, if desired. Top it evenly with the oat streusel.

Bake for 1 hour (this could be less if you use a 9-by-5-inch pan) or until a toothpick inserted in the center comes out clean. If the top is browning too quickly, cover with a tent of foil.

Remove pan from oven and set it on a rack. Cool bread for 15 minutes in the pan, then carefully remove it from the pan and transfer to a cooling rack to cool completely. Dust with powdered sugar before serving, if desired.

Bread recipe adapted from Bake or Break.

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