Strawberry Cream Cheese Bread (Gluten Free)

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Gluten Free Strawberry Cream Cheese Bread, Gooey and Delicious

Sweet strawberries are combined with savory cream cheese for the ultimate gluten free breakfast bread! This recipe for gluten free strawberry cream cheese bread is one your whole family will love. Serve it for breakfast or as a lighter dessert, topped with a little whipped cream.

Spring brings so many delightful things.  Warmer weather, baby birds, budding flowers and if you’re in Florida, spring marks the beginning of strawberry season!  My sweet neighbor made a visit to our local strawberry farm to hand pick berries and thoughtfully delivered me a couple of pints.  Don’t you just love neighbors who drop by with free treats?  I didn’t want them to go to waste so I searched for something yummy to bake and came across a version of this bread that I knew I could alter a bit. 

Strawberries in a container

How to Get the Best Strawberries

Before we get into the yummy bread I whipped up with my berry delivery, let’s talk about a few Strawberry facts according to Country Living Magazine.

  • Strawberries are the first fruit to ripen every spring.
  • Despite their name strawberries aren’t technically berries, they’re accessory fruits.  Since berries have seeds on the inside, strawberries are in a group of their own with nearly 200 seeds per berry on the outside. 
  • Considered members of the rose family, strawberries give off a sweet smell as they grow.  So stop and smell the strawberries…if you’re not fragrance sensitive that is!
  • Don’t rinse strawberries under water until you’re ready to use them.  Rinsing speeds up spoiling. 
  • Strawberries are grown in every single U.S. state and Canadian Provence. 

I think breads are so fun to bake.  They mix up quick and easily and hang out in the oven so long, they make the whole house smell delicious!   

Strawberry cream cheese bread on a board surrounded by strawberries

This was my first time baking this recipe.  My guy loved this bread so much that he requested I add it to the regular baking rotation.  What I loved most about this bread was that it tasted even better the next day.  It also tastes great sliced and warmed served with a scoop of Haagen Dazs Vanilla Bean Ice Cream.

Mixing strawberries into the batter Gluten free strawberry cream cheese bread in a pan

Jennifer uses Arrowhead Mills Organic Oat Flour and Bob’s Red Mill Brown Rice Flour in her recipe. Both can be found at affiliated links for reference. Thanks for another beautiful recipe, Jenn!

5 from 2 votes
Gluten Free Strawberry Cream Cheese Bread, Gooey and Delicious
Jenn's Gluten Free Strawberry Cream Cheese Bread
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins

Adapted from Genius Kitchen, this strawberry cream cheese bread will satisfy those who aren't even gluten free! Gooey, warm, and sweet, it's the perfect breakfast to make ahead for company. You can even make into muffins!

Servings: 12 people
Author: Jennifer Bragdon
  • 1/2 cup (4oz) softened, unsalted Kerrygold butter
  • 3/4 cup organic cane sugar
  • 3 oz cream cheese
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup Arrowhead Mills organic oat flour
  • 1 cup Bob's Red Mill brown rice flour
  • 1/2 tsp sea salt
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup Organic Valley whole grassmilk
  • 2 cups washed, strawberries cut into small pieces
  1. Take your butter out of the fridge about an hour or so before starting the recipe. Room temperature butter is much easier to work with.  

  2. Preheat oven to 350. With electric mixer cream butter, sugar, cream cheese, eggs and vanilla until fluffy. Mix in the flour, baking powder, baking soda and salt. Blend flour mixture with butter mixture just until blended.

  3. Add milk and only stir just enough to blend -- do not over stir. Carefully just fold in cut strawberries. Dough mixture will be thick.

  4. Grease a 9x5 inch loaf pan. (Tip…I always use the butter wrapper of the stick of butter I used above. There’s plenty of residual butter there for greasing.) 

  5. Bake in a 350 degree oven for 60 minutes. Cool before serving. 

Recipe Notes
  • Regular flour can be subbed in equal parts to the gluten free flours, but it may result in a faster cooking time. Check about the 45 minute mark.
  • If making these into muffins, check around the 35-40 minute mark to make sure it's brown on top and cooked through the center. You can check this by sliding a toothpick in the center. If it comes out mostly clean, it's done. 

Hi, I’m Jennifer. I was diagnosed with Vestibular Migraine in 2016 and my neurotologist added a Ménière’s Disease mild diagnosis in 2018. I went from being housebound for months to working full time and living an active full life by following the Migraine Strong treatment pie. Preventative meds, the Heal Your Headache Diet and supplements do a lot of the heavy lifting in relieving my symptoms. Catch my recipes each month under "The Dizzy Baker".


  1. Kristy

    There is an error. You need 1/2 a stick of Kerry Gold. I did exactly as the recipe and used, it appears, twice as much butter. The batter is spilling out onto my oven floor. I should have checked it sooner, but Kerry Gold only comes in one size! Ugh!


    1. Alicia

      Hi Kristy,
      I’m so sorry! I’ll check with Jenn, but did you happen to use the 8oz block instead of the 4oz individual stick? They sell both products in some places, although the 8oz block is more common. It should total just 1/2cup. I’ve made these before in muffin form, and the 1/2 cup/4oz worked out for me. Please let me know! I’d like to get it right for those in the future. 🙂 Meanwhile I’ll update the recipe with ounces so that should help too.


  2. Kristy

    It was the 8oz size. I have never seen any other kind around here (NYC area) before. Should have read more closely though always confusing with cups and tablespoons etc. Still edible but not quite right.


    1. Alicia

      You’d think they would definitely have it in NYC. They carry both in my Whole Foods and HEB, but not Trader Joe’s. I usually buy the 8oz too as it’s less expensive. I could never understand why they charged more for the stick form, but I’ll admit it is easier to measure correctly for baking. I’m so sorry that happened though! I have updated the recipe with ounces so it’s a little more clear now. I’m sure this will help a lot of other people so thank you so much for saying something. Wish I could send you some new bread!


  3. Donna Topel

    What Cream Cheese do you use? Most have gum in them.


    1. Alicia

      If you can find one with gellan or locust bean gum, those are typically more well-tolerated than the ones with carrageenan – Organic Valley, Publix Greenwise, Whole Foods are just a few. Arla doesn’t have any gums, but doesn’t always hold up best for baking.


  4. Vicki

    What adjustments do you make for making muffins in lieu of bread… oven temperature, baking time? Thanks!


    1. Alicia

      Just added them to the recipe notes! 🙂


  5. Stacy Feeney

    5 stars
    Great recipe! The bread is super moist. My family thoroughly enjoyed it.


  6. Jaclyn

    5 stars
    This was so good! I did not make the gluten free option. I found that with regular flour the center was not getting cooked but the outside was browning, so I had to lower the heat to 300 at the 45 minute mark and cook the full time and it came out perfect. Should this be refrigerated after cooked?


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