Cinnamon Chip Cream Cheese Bread

I made a slight change to the recipe.  The Wednesday Baker made it with blueberries instead of cinnamon chips.  Blueberries are good but we aren't big blueberry fans here.  And let's be honest... cinnamon chips rocks.  So it's maybe not as healthy but man, oh man.  I can't even tell you how delicious it was!

And it is called bread.  So to me, that means I can eat it for breakfast.  Right??? 

Make sure you read the directions before you start, just so nothing sneaks up on you (like beating the egg whites or adding the glaze before you cook it.

Cinnamon Cream Cheese Bread

Source: Adapted from The Wednesday Baker

Bread

• 1/2 cup butter
• 1/2 cup sugar
• 1/4 tsp. salt
• 1 tsp. vanilla
• 2 egg yolks
• 1 1/2 cups flour
• 1 tsp. baking powder
• 1/3 cup milk
• 2 egg whites
• 1/4 cup sugar
• 1 bag Hershey's Cinnamon Chips 

Cream Cheese Filling

• 8 ounces cream cheese, softened
• 1/2 cup sugar
• 1 Tbsp. flour
• 1 egg

Glaze

• 2 Tbsp. sugar
• 1/2 tsp. vanilla
• 1 tsp. water

Make the cream cheese filling first.  Beat all of the ingredients until smooth.  Set aside.

Make the glaze.  Mix all ingredients and set aside.

So far, so good, right?

In a large bowl, cream the butter and sugar together until light and fluffy.  Add the vanilla and mix.  Add the egg yolks (the whites will be used later so save them!)  and mix well.  Alternate adding the flour and baking powder and the milk.  Mix after each addition.

In another bowl, beat the egg whites until soft peaks form.  Add the 1/4 cup sugar, 1 Tbsp. at a time, until egg whites are stiff.  

Fold the egg whites into the batter mixture. All all but about 1/2 cup of the cinnamon chips.  Stir.

Add the 1/2 cup of cinnamon chips to the cream cheese mixture (if you want.)

Pour half of the batter into a greased and floured loaf pan.  Top with the cream cheese layer and spread to make it even.  Add the rest of the batter and spread it out.  

Pour the glaze over the uncooked batter.

Cook in a 350 degree oven for 55 - 60 minutes.

Let cool completely before taking out of the pan.  

Oh man.  It was amazing!  I didn't let it cool completely because I wanted to eat a slice (or two) when it was still a little warm.  It was "fragile" to handle while warm but oh so worth it.  It was amazing!!!  (Did I already say that???)

I loved the crunchy, sweet top.  

Enjoy!