Red Velvet Holiday Loaf with Cream Cheese Drizzle
Nothing says Christmas (or even Valentine’s day) like this Red Velvet holiday loaf with cream cheese drizzle on the top. It is just so pretty slicing into this, you won’t be disappointed.
Red Velvet Holiday Loaf
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While red velvet is delicious year-round, it’s extra festive during the holiday season. Reach beyond the typical cupcake or cookies and experiment with this easy holiday loaf recipe. Unsweetened cocoa and red food coloring are both crucial ingredients to achieve the iconic red velvet taste.
After you pull your loaf out of the oven, be sure to let it cool on a cooling rack before adding the cream cheese drizzle. This will ensure the drizzle will not melt off from the heat.
If you can resist devouring the entire loaf, this recipe makes for a delicious hostess gift or holiday treat for neighbors and friends. Pop your loaves into foil holiday loaf pans for easy transport. Happy baking!
Tips for the Best Red Velvet Loaf
This red velvet quick bread is so easy but here are a few tips to get the best results.
- Allow all ingredients to come to room temperature before beginning.
- Be sure not to over-mix the red velvet batter so that it isn’t too dense.
- Be sure to use unsalted butter since there’s salt elsewhere in the recipe.
- Allow the bread to cool completely (preferable on a wire rack) before adding the icing to prevent the icing from melting.
- Be sure to use unsweetened cocoa powder since there is already sugar in the recipe.
- Use full fat cream cheese for the icing so that it’s the perfect consistency.
- Add just a bit of sour cream to make it extra moist.
- If using a mixer to make the icing, mix at low speed to keep the powdered sugar in the bowl.
- Use natural cocoa powder (instead of Dutch-process cocoa powder) for the best flavor in this recipe.
Why You’ll Love this Red Velvet Loaf
There are tons of reasons to fall in love with this version of a red velvet cake recipe.
- Versatile – It’s as perfect for snacking on at home any time as it is for baking up for special occasions.
- Delicious – The loaf’s rich chocolate flavor is a perfect backdrop to the sweet cream cheese frosting.
How to Store
Refrigerator: Store the loaf in the fridge for up to a week in an airtight container, resealable bag, or wrapped in plastic wrap.
Freezer: Freeze the loaf for up to 3 months in a freezer-safe container or freezer bag. If you’re storing slices, wrap them individually with parchment paper before placing the container or bag so that the slices do not stick together.
We love this easy recipe just as it is but you can put your own twists on it, too.
- Red color – Instead of red food dye, try using a natural version made with beet juice or beet puree.
- Flour – Swap out all purpose flour for your favorite flour alternative.
- Dye – Make the cream cheese icing a different color by adding another color dye to the mix.
- Shape – Make this closer to a classic red velvet cake by making a red velvet bundt cake or double the recipe and bake into circular pans for a tiered cake. Or, you can even make a sheet cake.
- White chocolate icing – Melt white chocolate chips and add them to the icing for a white chocolaty icing.
- Garnish – Add garnish to the cake depending on the season. Sprinkle crushed candy canes on top during the holidays or mini chocolate chips around Valentine’s Day.
What to Serve with Red Velvet Loaf
This is the perfect treat all on its own, but you can serve it alongside other treats, too.
- Coffee or tea
- Whipped cream
- Ice cream
- Hot chocolate
Red Velvet Holiday Loaf with Cream Cheese DrizzlePrint 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 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 mixture.
- For the cream cheese drizzle, mix together all ingredients and adjust the consistency by adding more sugar or more corn syrup.