Hey there, fellow food lovers! Life's too short for bland, time-consuming meals, right? That's why I'm beyond excited to share the Red Velvet Loaf with you. Imagine a bread that’s quick to whip up, surprisingly healthy, and bursting with that classic red velvet flavor. This isn't just another recipe; it's a game-changer for busy weeknights (or lazy weekends!). Trust me, you'll want this in your culinary arsenal.
Why You Will Love This Recipe
My grandmother, Nana Rose, wasn't much of a baker, but she made a mean red velvet cake for special occasions. It was her signature treat – a taste of pure love and nostalgia. This Red Velvet Loaf takes that iconic flavor and makes it accessible enough for even the busiest days. It reminds me of her warmth and brings a sweet note of comfort to my table, and I know it will to yours, too.
Ingredients
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For the Loaf:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 cup buttermilk
- 1 large egg
- 1 teaspoon distilled white vinegar
- 1 teaspoon vanilla extract
- 1 ounce (2 tablespoons) red food coloring
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For the Cream Cheese Glaze (Optional):
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups confectioners' sugar
- 2-4 tablespoons milk
- 1/2 teaspoon vanilla extract
Step-by-Step Instructions for Making the Recipe
- Prep: Preheat your oven to 350°F (175°C). Grease and flour a standard loaf pan (9×5 inches).
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking soda, cocoa powder, and salt.
- Combine Wet Ingredients: In a separate bowl, whisk together the sugar, oil, buttermilk, egg, vinegar, vanilla extract, and red food coloring.
- Mix dry and wet together: slowly add the dry ingredients to the wet ingredients and mix until just combined, don’t overmix.
- Pour Into Pan: Pour the batter into the prepared loaf pan.
- Bake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Make Glaze (Optional): In a bowl, beat the softened cream cheese and butter until smooth. Gradually add confectioners' sugar, alternating with milk, until you reach your desired consistency. Stir in vanilla extract.
- Glaze and Serve: Once the loaf is completely cool, drizzle the cream cheese glaze over the top. Slice and serve!
Red Velvet Loaf
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a standard loaf pan (9×5 inches).
- In a large bowl, whisk together the flour, baking soda, cocoa powder, and salt.1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cocoa powder, 1/2 teaspoon salt
- In a separate bowl, whisk together the sugar, oil, buttermilk, egg, vinegar, vanilla extract, and red food coloring.1 cup granulated sugar, 1/2 cup vegetable oil, 1 cup buttermilk, 1 large egg, 1 teaspoon distilled white vinegar, 1 teaspoon vanilla extract, 1 ounce red food coloring
- Slowly add the dry ingredients to the wet ingredients and mix until just combined, don’t overmix.1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cocoa powder, 1/2 teaspoon salt, 1 cup granulated sugar, 1/2 cup vegetable oil, 1 cup buttermilk, 1 large egg, 1 teaspoon distilled white vinegar, 1 teaspoon vanilla extract, 1 ounce red food coloring
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- In a bowl, beat the softened cream cheese and butter until smooth. Gradually add confectioners’ sugar, alternating with milk, until you reach your desired consistency. Stir in vanilla extract.4 ounces cream cheese, 1/4 cup unsalted butter, 2 cups confectioners’ sugar, 2-4 tablespoons milk, 1/2 teaspoon vanilla extract
- Once the loaf is completely cool, drizzle the cream cheese glaze over the top. Slice and serve!4 ounces cream cheese, 1/4 cup unsalted butter, 2 cups confectioners’ sugar, 2-4 tablespoons milk, 1/2 teaspoon vanilla extract