Strawberry Bread Filled with Cream Cheese

Directions

Preheat oven to 350℉ (180℃) F (175 degrees C).

Coat two 9×5 inch loaf pans with cooking spray or grease with butter.

Add the flour, sugar, salt, cinnamon and baking soda in a large mixing bow, and whisk until well combined.

Stir in oil and eggs until just incorporated.

Drain the strawberries and reserve ½ cup of the juice for the filling.

Gently fold in the drained strawberries.

Pour batter equally into the two prepared pans.

Bake for about 1 hour, or until a wooden stick inserted into the center comes out clean.

Allow to cool in the pan for 10 minutes, then transfer onto a wire rack to let cool completely.

Add the cream cheese and /2 cup of the reserved strawberry juice in a medium bowl, stir until smooth and well mixed.

Slice the loaf twice horizontally to make three layers.

Evenly spread the cream cheese mixture between the layers and reassemble the loaf.

Wrap loaves in plastic wrap or an air-tight container.

Keep it refrigerated to let the filling set.

Slice and serve cold.