After trying Kelli’s chocolate marble loaf recipe I knew I wanted to make a chocolate bread of my own, and being a Red Velvet fan I naturally opted for a Red Velvet bread recipe.
It’s a great choice for chocolate lovers who want something less indulgent than a cupcake to go with their morning cup of coffee.
This red velvet bread makes a gorgeous gift and is perfect for entertaining guests. The cream cheese drizzle just puts everything over the top – letting you know that you’re in for a real treat.
If giving as a gift, allow the drizzle to dry completely before wrapping – or provide it separately in a small container for the recipient to drizzle overtop before serving.
Of course, you can leave out the red food dye and just leave this as a chocolate loaf. Served warm or cold, with cream cheese or butter smeared on it, this loaf is a classic that will leave your guests begging for the recipe!
Red Velvet Bread Recipe
- ½ cup butter, softened
- 1 cup sugar
- 4 ounces cream cheese, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 tablespoon unsweetened cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup buttermilk
- 1 tablespoon red food coloring
- 2 oz. cream cheese, at room temperature
- 1/4 cup softened butter
- 1 teaspoon vanilla extract
- 1/2 tablespoon corn syrup
- 1 teaspoon fresh lemon juice
- 1 1/4 cups powdered sugar
- Preheat the oven to 350ºF. Grease a 9×5 inch loaf pan or line with parchment paper..
- In a large bowl, or the bowl of a stand mixer, cream together the butter, sugar and cream cheese until light and fluffy. Add in the eggs one at at time, scraping down the bowl between additions. Add the vanilla and beat to combine.
- In a separate bowl, combine the flour, cocoa, baking powder, baking soda and salt. In another bowl or measuring cup, combine the buttermilk and red food coloring.
- Beat ⅓ of the flour mixture into the butter mixture, followed by half of the buttermilk mixture. Continue by adding another ⅓ of the flour, the remaining buttermilk, then the remaining flour, beating just until combined.
- Pour the the red velvet batter into the prepared loaf pan.
- Bake until a tester comes out clean, 50-60 minutes. Let cool completely before drizzling with cream cheese.
- For the cream cheese drizzle, mix together all ingredients and adjust the consistency by adding more sugar or more corn syrup.
- INGREDIENTS:
- ½ cup butter softened
- 1 cup sugar
- 4 ounces cream cheese softened
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 tablespoon unsweetened cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup buttermilk
- 1 tablespoon red food coloring
- 2 oz. cream cheese at room temperature
- 1/4 cup softened butter
- 1 teaspoon vanilla extract
- 1/2 tablespoon corn syrup
- 1 teaspoon fresh lemon juice
- 1 1/4 cups powdered sugar
-
Preheat the oven to 350ºF. Grease a 9x5 inch loaf pan or line with parchment paper..
-
In a large bowl, or the bowl of a stand mixer, cream together the butter, sugar and cream cheese until light and fluffy. Add in the eggs one at at time, scraping down the bowl between additions. Add the vanilla and beat to combine.
-
In a separate bowl, combine the flour, cocoa, baking powder, baking soda and salt. In another bowl or measuring cup, combine the buttermilk and red food coloring.
-
Beat ⅓ of the flour mixture into the butter mixture, followed by half of the buttermilk mixture. Continue by adding another ⅓ of the flour, the remaining buttermilk, then the remaining flour, beating just until combined.
-
Pour the the red velvet batter into the prepared loaf pan.
-
Bake until a tester comes out clean, 50-60 minutes. Let cool completely before drizzling with cream cheese.
-
For the cream cheese drizzle, mix together all ingredients and adjust the consistency by adding more sugar or more corn syrup.
Do you have a special occasion coming up that this red velvet bread would be perfect for?
For more delicious loaves, check out our Sugar-Free Banana Bread and Apple Breakfast Loaf recipes!
Emily says
This was really yummy! I wanted to make a small red velvet cake during the COVID-19 quarantine, but since it was just me and my boyfriend here I didn’t want anything large – I stumbled upon this recipe and it was delicious! Very moist and the cake has the perfect texture and flavor. I would totally recommend this recipe – however I did make my own cream cheese icing. Thank you for sharing!
Miz Helen says
Your Red Velvet Bread looks fabulous! Thanks so much for sharing with us at Full Plate Thursday. Hope you have a great week and come back to see us real soon!
Miz Helen
Helen at the Lazy Gastronome says
Beautiful loaf of bread! Thanks for sharing at the What’s for Dinner party!
angie says
never heard of red velvet bread the cake I love but now must try this recipe as well thanks for sharing
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Miz Helen says
What a great recipe! Thanks so much for sharing your great post with us at Full Plate Thursday, I really appreciate you sharing with us!
Come Back Soon!
Miz Helen
Helen at the Lazy Gastronome says
Looks delicious! Thanks for sharing on the What’s for Dinner link up!
Susan @ Culinary Envy says
I will take 2 loaves to go please! I love red velvet cake and cupcakes…now I can add loaf to that list. Thanks and pinned!
Amanda says
We love red velvet but I never thought of making it into a bread. Thanks for the inspiration & for joining us over on The Creative K Kids’ Tasty Tuesday – I can’t wait to see what you share next week!
Workforce Motivation says
Hi Jennifer,
Wow! This red velvet bread looks delicious. Can’t wait to try it out.
Thanks for the recipe,
Dennis