Introduction

Cloud Bread Pastel Swirl Loaf is a light, fluffy treat that combines airy texture with beautiful pastel colors. Perfect for a fun brunch or a delightful snack, this loaf is both visually stunning and deliciously soft.

A loaf of bread with a soft, fluffy texture is shown on a white plate set on a white marbled surface. The bread has five visible layers inside: bright pink, light yellow, pale blue, lavender purple, and soft turquoise swirled beautifully together in smooth, curved patterns. The outer crust of the bread is golden brown, while the top of the loaf has matching swirled pastel colors blending gently. The bread appears fresh and light, with a slice cut and placed in front of the rest of the loaf, clearly showing the colorful, airy interior. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 large eggs, separated
3 oz (85 g) cream cheese, softened
1/2 teaspoon cream of tartar
1/4 teaspoon salt
Optional: 1–2 teaspoons sugar or honey (for a lightly sweet version)
Gel food coloring in pastel shades (pink, blue, yellow, lavender, or any colors you like)

Instructions

Step 1: Preheat your oven to 300°F (150°C). Line a loaf pan with parchment paper, leaving some overhang on the sides for easy removal.
Step 2: Carefully separate the egg whites and yolks into two clean bowls. Ensure no yolk contaminates the whites to allow proper whipping.
Step 3: Add cream of tartar to the egg whites. Using a mixer, beat on high speed until stiff peaks form and the whites hold their shape firmly.
Step 4: In the yolk bowl, add softened cream cheese and salt. Beat until smooth and creamy without lumps. For a lightly sweet flavor, mix in sugar or honey now.
Step 5: Gently fold the whipped egg whites into the yolk mixture using a spatula. Do this in batches and fold slowly to keep the batter airy and fluffy.
Step 6: Divide the batter into several small bowls for each color you want. Add a small amount of gel food coloring to each and mix gently to create pastel shades.
Step 7: Spoon alternating colored batters into the prepared loaf pan, layering randomly for a marbled effect. Use a toothpick or skewer to gently swirl the batter once or twice without over-mixing.
Step 8: Bake the loaf for 30–40 minutes until the top is lightly golden and the center is set but springy when pressed.
Step 9: Let the loaf cool in the pan for 5–10 minutes. Lift it out using the parchment paper and cool completely on a wire rack before slicing to maintain its shape.

Tips & Variations

Use gel food coloring sparingly to keep the pastel effect subtle and avoid adding too much liquid.
For a sweeter version, add honey or sugar to the yolk mixture, but adjust according to taste.
Ensure egg whites are whipped to stiff peaks for the best fluffy texture.
Experiment with different swirl patterns by layering colors in different orders or using different tools for swirling.

Storage

Store the Cloud Bread Pastel Swirl Loaf in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Reheat gently in a toaster oven or microwave for a few seconds to regain softness before serving.

How to Serve

A close-up view of a loaf of bread with a soft and fluffy texture, showing colorful swirls inside that mix pastel pink, yellow, blue, and purple shades. The loaf has a light brown crust on the outside with a smooth surface, and the inside layers show a gentle blend of the four colors, creating a marbled look with no clear separation. The bread sits on a white plate, which is on a white marbled textured surface. Soft natural light highlights the texture and colors, making the swirls look bright and appealing. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this bread without cream cheese?

Cream cheese adds moisture and richness, helping the loaf hold together. You can try substituting with an equal amount of Greek yogurt or mascarpone, but the texture may vary slightly.

What causes the loaf to collapse or be dense?

This usually happens if the egg whites are not whipped to stiff peaks or if they are overfolded into the yolk mixture, losing the trapped air. Gentle folding is essential to keep the batter light and airy.