A soft, fluffy homemade bread filled with creamy cheesecake filling and a sweet berry swirl. Perfect for breakfast, brunch, or dessert.
Prep Time:
30 minutes
Rise Time:
1½–2 hours
Bake Time:
35–40 minutes
Total Time:
About 3 hours
Servings:
10–12 slices
Ingredients
For the Bread Dough
- 3½ cups (440g) all-purpose flour
- 2¼ teaspoons (1 packet) active dry yeast
- ¼ cup (50g) granulated sugar
- 1 teaspoon salt
- ¾ cup (180ml) warm milk (about 110°F/43°C)
- ¼ cup (60ml) warm water
- ¼ cup (57g) unsalted butter, melted
- 1 large egg
For the Berry Filling
- 1½ cups mixed berries (fresh or frozen)
- ¼ cup (50g) granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 teaspoon lemon juice
- ½ teaspoon vanilla extract
For the Cream Cheese Filling
- 8 oz (225g) cream cheese, softened
- ¼ cup (50g) granulated sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
For the Egg Wash
- 1 egg
- 1 tablespoon milk
Optional Glaze
- 1 cup powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
Step 1: Activate the Yeast
In a large bowl, combine the warm milk, warm water, sugar, and yeast.
Let it sit for about 5–10 minutes until foamy.
Step 2: Make the Dough
Add the melted butter and egg to the yeast mixture.
Mix well.
Gradually add the flour and salt.
Mix until a shaggy dough forms.
Knead by hand for 8–10 minutes, or with a stand mixer for 6–7 minutes, until the dough becomes smooth and elastic.
If the dough feels sticky, sprinkle in a little more flour, one tablespoon at a time.
Step 3: First Rise
Place the dough in a lightly greased bowl.
Cover with a towel or plastic wrap.
Let it rise in a warm place for about 1 to 1½ hours, or until doubled in size.
Step 4: Prepare the Berry Filling
While the dough rises, combine the berries, sugar, lemon juice, and vanilla in a saucepan.
Cook over medium heat for about 5 minutes.
Mix the cornstarch with water to make a slurry.
Stir it into the berries.
Cook another 2–3 minutes until the mixture becomes thick.
Remove from the heat and let it cool completely.
Step 5: Prepare the Cream Cheese Filling
In a bowl, beat together:
- Cream cheese
- Sugar
- Egg yolk
- Vanilla
Mix until completely smooth.
Refrigerate until needed.
Step 6: Shape the Bread
Punch down the risen dough.
Roll it into a large rectangle about 10 × 16 inches.
Spread the cream cheese filling evenly across the dough, leaving a 1-inch border.
Spoon the cooled berry filling over the cream cheese.
Using a butter knife, gently swirl the berry filling through the cream cheese to create a marbled effect.
Starting from the long side, roll the dough tightly into a log.
Pinch the seam closed.
Place the loaf seam-side down into a greased 9×5-inch loaf pan.
Step 7: Second Rise
Cover loosely.
Let the loaf rise for 35–45 minutes until puffy.
Meanwhile, preheat the oven to 350°F (175°C).
Step 8: Add the Egg Wash
Whisk together the egg and milk.
Brush the top of the loaf evenly.
Step 9: Bake
Bake for 35–40 minutes, or until the top is golden brown and the internal temperature reaches about 190°F (88°C).
If the top browns too quickly, loosely cover it with foil during the last 10–15 minutes of baking.
Step 10: Cool
Let the bread cool in the pan for 10 minutes.
Transfer it to a wire rack and cool completely before slicing.
Step 11: Make the Optional Glaze
Whisk together the powdered sugar, milk, and vanilla until smooth.
Drizzle over the cooled bread.
Allow the glaze to set for 10 minutes before serving.
Storage
- Store covered at room temperature for up to 2 days.
- Refrigerate for up to 5 days because of the cream cheese filling.
- Freeze individual slices for up to 2 months. Thaw overnight in the refrigerator and warm slightly before serving.
Tips for Success
- Cool the berry filling completely before spreading it on the dough to prevent a soggy loaf.
- Use full-fat cream cheese for the richest, creamiest filling.
- Don’t overfill the loaf, or the filling may leak during baking.
- For extra flavor, add ½ teaspoon of lemon zest to the cream cheese filling or sprinkle coarse sugar over the egg wash before baking for a lightly crisp, sparkling crust.
