Cream Cheese Bread Loaf

Cream cheese bread loaf with soft and fluffy interior.


Fluffy Cream Cheese Bread Loaf tastes sweet with a light cream cheese flavor. It’s soft, bouncy and super moist. This easy bread recipe is perfect for breakfast.

Cream cheese bread loaf.

What Is Cream Cheese Bread Loaf?

I’ve always been searching for easy and delicious bread recipes to make at home with simple ingredients. This cream cheese bread loaf recipe is absolutely one of them.

Cream cheese bread is super fluffy, pillowy soft and extra moist thanks to the cream cheese and condensed milk that added in the dough. This recipe is very similar to my other bread recipe Easy Soft White Bread, which is also made with the “direct bread-making” method and is not required for a roux.

Cream cheese bread loaf sliced.

Recipe Ingredients

  • Instant Dry Yeast
  • Lukewarm Milk
  • Egg
  • Condensed Milk
  • Bread Flour
  • Cream Cheese
  • Granulated Sugar
  • Salt
  • Unsalted Butter

Follow The Tips For The Softest And Most Fluffy Cream Cheese Bread Loaf.

Before we start, ensure you have checked the following things.

First, ensure all wet ingredients are at room temperatures, such as milk, egg, condensed milk and cream cheese. The temperature of the dough matters all. Either the temperature is too low or too high will cause a failure of proofing.

Secondly, check the expiring date for the yeast. Don’t use expired dry yeast; otherwise, the dough won’t be raised properly.

Lastly, since the recipe has a few liquid ingredients including egg, condensed milk and softened cream cheese, the dough will be a little sticky and hard to knead in the beginning. You may adjust the speed to high on a stand mixer and keep kneading the dough for 5 to 10 minutes long until the dough turns smooth and easy to grab with your hand. Do Not Overkneading the dough either, check the dough with the windowpane test every 2 minutes while kneading.

Do Not Add extra bread flour which will cause a dense texture after baking.

Fluffy and moist cream cheese bread loaf.
Can I use all-purpose flour instead of bread flour to make cream cheese bread loaf?

No, you can’t use all-purpose flour as a substitute while making soft and fluffy bread since they’re two different things. All-purpose flour, also known for low gluten, is usually used for making cakes and buns.
However, bread flour contains higher protein and produces more glute, which means the dough will be perfectly stretched and results in a soft, fluffy crumb.

How long should I bake the bread in a loaf pan?

Grease a 9×5 loaf pan with butter. Preheat the oven to 356°F (180°C) and bake for 30 to 40 minutes. Each oven has its own temperature, so check the doneness after 30 minutes of baking. If the surface gets too dark, cover the bread with foil film to avoid overcolored.

More Easy And Healthy Recipes You May Like

Yogurt White Bread Loaf

Matcha Red Bean Cake Bread

Taro Swirl Bread

Pandan Bread

How Do You Like This Recipe?

I’d love to know how you feel about this Cream Cheese Bread Loaf recipe if you had a chance to try it. Leave me in the comment below, thanks. 

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Tire apart soft cream cheese bread loaf.
Yield: 1 loaf

Cream Cheese Bread Loaf

Cream cheese bread loaf recipe.

Fluffy Cream Cheese Bread Loaf tastes sweet with a light cream cheese flavor. It's soft, bouncy and super moist. This easy bread recipe is perfect for breakfast.

Prep Time 20 minutes
Cook Time 30 minutes
Additional Time 2 hours
Total Time 2 hours 50 minutes


  • 1 teaspoon (4 g) Instant Dry Yeast
  • 3/4 cup (135 g) Lukewarm Milk
  • 1/2 (18g) Egg, room temperature
  • 1 tablespoon (10 g) Condensed Milk
  • 2 cups (240 g) Bread Flour
  • 3 1/2 tablespoons (50 g) Cream Cheese, room temperature and softened
  • 2 tablespoons (25 g) Granulated Sugar
  • 1/2 teaspoon (3 g) Salt
  • 1 tablespoon (15 g) Unsalted Butter, softened


  1. Add dry yeast to the milk, mix well, and set it for 2 minutes.
  2. Add egg, condensed milk, bread flour, cream cheese, sugar, salt and milk mixture into a large mixing bowl. Attach the mixing bowl to a stand mixer with a dough hook. Mix and knead the dough for 5 minutes on medium-high speed until a rough dough forms, then add butter.
  3. Continue kneading the dough for 10 to 15 minutes over medium-high speed until the dough becomes smooth and elastic. Check the dough with the windowpane test to see if it's ready. (Pull a small piece of the dough and keep stretching it with both your thumbs and index fingers. If the dough won't break and forms a thin film while stretching, that means it's ready for the first proofing).
  4. Remove the mixing bowl from the stand mixer and cover it with plastic wrap. Proof the dough in a warm area. Transfer the dough to the microwave and place a cup of hot water aside. Close the microwave and let the dough rise to doubled the size, about 50 minutes to an hour.
  5. Transfer the dough to a work surface, press it to release the air from the center. Divide the dough into three queal pieces. Round each of them into a ball and let them rest at room temperature for 10 minutes with plastic wrap covered.
  6. Roll out each dough into a 6x9'' rectangle, fold two sides lengthwise to the middle and roll it up. Pinch edges to seal. (repeat the same to the rest two doughs). Transfer the dough to a baking loaf pan greased with butter.
  7. Cover and rise the dough at a warm area until doubled in size, about 1 hour.
  8. Preheat the oven to 356°F (180°C). Bake for 30 minutes.
  9. Remove the bread from the oven and let it cool off for a few minutes, then unmold. Enjoy immediately.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 141Total Fat: 3.4gSaturated Fat: 1.9gCholesterol: 17mgSodium: 149mgCarbohydrates: 23.5gFiber: 0.7gSugar: 4.4gProtein: 3.9g
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