Marbled Red Velvet Loaf

 A homemade red velvet loaf for the upcoming season of love and the remaining wintery days. 

The best way to bake is with French bistro music playing in the background mingled with little boy noises. It's whimsical and enchanting, especially when said little boy is being on his best behavior and playing independently - that part is key. I've always found baking as a balm to my soul; it just makes me happy. The lovely aroma and my family's jubilation at a surprise treat are also great perks. 

I have been trying to find just the right mixture of ingredients for a flavorful and moist marbled red velvet loaf all of January. This is my third trial, and I finally nailed it! Pure exultation! There were so many components to keep in mind, not to mention ratios to achieve the best marbling. I liked the challenge.

I'm delighted to share it with you. I think this is the perfect way to enjoy a cup of hot or iced coffee as an afternoon pick-me-up. Cut into thick slices, the bread melts away in your mouth. Without further ado, here is how you can whip up a joyful little loaf of marbled red velvet perfection in your kitchen! 

• What You'll Need
• 1 stick (8TSP) salted butter - at room temperature
• 1 block cream cheese - at room temperature
• 1 1/4 cups sugar
• 1 TSP vanilla extract
• 2 eggs
• 1/4 cup plain Greek yogurt
• 1 1/3 cups all-purpose flour
• 1 1/4 TSP baking soda
• 1/2 TSP salt
• 1 TBSP cocoa powder
• 1 TSP red food coloring

• What You'll Do
• Preheat the oven to 350°.
• Cream together the butter and cream cheese. Once well mixed, add the sugar and stir. Stir in the vanilla extract and then the eggs. Lastly, add the Greek yogurt and combine well.
• Now add the flour, baking soda, and salt. Gently stir it into the wet mixture until you get a smooth batter. 
• Take 1 + 2/3 cups of the batter and put it into a separate bowl. To this bowl, add the cocoa powder. Mix well. Then stir in the red food coloring.
• Using a cookie scoop, layer the bottom of a greased 9x5 loaf pan with the plain batter. Then add a layer of the red velvet batter. Go back and forth, creating any pattern you like until you have used both batters completely.
• Bake for 30 minutes.
• Now cover the loaf pan with a sheet of tin foil, gently curving it around the pan, but not making it a tight fit. 
• Cook for another 20 minutes or until a knife inserted in the middle of the loaf comes out clean.
• Let the marbled red velvet loaf cool in the pan for 40 minutes before taking it out.
• I recommend, letting it cool for another 20 minutes out of the pan before slicing with a serrated knife, unless you just can't wait to dig in!