Cream Cheese Cranberry Loaf Recipe

Introduction

This Cream Cheese Cranberry Loaf is a delightful combination of tangy cranberries and rich cream cheese, baked into a moist, tender bread. Perfect for breakfast or an afternoon treat, it balances sweet and tart flavors beautifully.

Ingredients

• 2 cups All-Purpose Flour
• 1 1/2 teaspoons Baking Powder
• 1/2 teaspoon Salt
• 1/2 cup Unsalted Butter, softened
• 8 ounces Cream Cheese, softened
• 1 cup Granulated Sugar
• 2 large Eggs
• 1 teaspoon Vanilla Extract
• 1/4 cup Milk
• 1 1/2 cups Fresh Cranberries

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan for easy removal.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, and salt to combine.
3. Step 3: In a separate large bowl, cream the softened butter, cream cheese, and sugar until the mixture is light and fluffy.
4. Step 4: Beat in the eggs one at a time, followed by the vanilla extract, ensuring everything is well incorporated.
5. Step 5: Add the dry ingredients alternately with the milk, beginning and ending with the dry ingredients. Mix gently to avoid overworking the batter.
6. Step 6: Toss the cranberries with a tablespoon of flour to prevent them from sinking, then carefully fold them into the batter.
7. Step 7: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Step 8: Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
9. Step 9: Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10. Step 10: Slice and serve plain or add a glaze for extra sweetness.

Tips & Variations

• For a festive touch, add a teaspoon of orange zest to the batter to enhance the cranberry flavor.
• Substitute fresh cranberries with frozen ones if fresh are unavailable, but do not thaw before adding.
• Try topping the loaf with a simple powdered sugar glaze for added sweetness and a beautiful finish.

Storage

Store the loaf wrapped tightly in plastic wrap or an airtight container at room temperature for up to 3 days. For longer storage, freeze the loaf wrapped securely for up to 2 months. Thaw at room temperature and warm slightly before serving if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried cranberries instead of fresh?

Fresh cranberries provide the best texture and tartness, but dried cranberries can be used in a pinch. They will add sweetness and chewiness, so consider adjusting the sugar slightly to balance flavors.

Is it necessary to toss the cranberries in flour?

Yes, tossing cranberries in flour helps prevent them from sinking to the bottom of the loaf, ensuring an even distribution throughout the bread.

Cream Cheese Cranberry Loaf Recipe

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★★★★★

4.7 from 107 reviews

This Cream Cheese Cranberry Loaf is a moist, tender quick bread perfect for the holiday season or any time you want a sweet, tart treat. It features a rich cream cheese and butter base combined with fresh, tangy cranberries baked to golden perfection in a loaf pan. Simple to prepare, it’s ideal for breakfast, brunch, or dessert.

• Author: Isla
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 20 minutes
• Yield: 1 loaf (10-12 slices) 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

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Dry Ingredients

• 2 cups All-Purpose Flour
• 1 1/2 teaspoons Baking Powder
• 1/2 teaspoon Salt
• 1 tablespoon All-Purpose Flour (for tossing cranberries)

Wet Ingredients

• 1/2 cup Unsalted Butter, softened
• 8 ounces Cream Cheese, softened
• 1 cup Granulated Sugar
• 2 large Eggs
• 1 teaspoon Vanilla Extract
• 1/4 cup Milk

Fruit

• 1 1/2 cups Fresh Cranberries

Instructions

1. Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
2. Mix dry ingredients: In a medium bowl, whisk together the 2 cups of all-purpose flour, baking powder, and salt. Set aside.
3. Cream butter, cream cheese, and sugar: In a large bowl, beat the softened butter, softened cream cheese, and granulated sugar together until the mixture is light and fluffy, which should take about 3-4 minutes.
4. Add eggs and vanilla: Beat in the eggs one at a time, followed by the vanilla extract, mixing until fully incorporated.
5. Combine wet and dry ingredients: Add the dry flour mixture alternately with the milk to the butter-cream cheese mixture. Begin and end with the dry ingredients, mixing gently after each addition to avoid overmixing.
6. Prepare cranberries: Toss the fresh cranberries with about 1 tablespoon of flour to prevent them from sinking in the batter. Fold the cranberries gently into the batter.
7. Pour batter and bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
8. Cool and serve: Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve plain or with your favorite glaze.

Notes

• Using fresh cranberries gives the best texture and tart flavor, but you can substitute frozen cranberries if fresh are unavailable; no need to thaw before using.
• Ensure cream cheese and butter are softened to room temperature for easier mixing and a smoother batter.
• Do not overmix the batter after adding flour to keep the loaf tender.
• You can add a simple glaze made with powdered sugar and lemon juice for extra sweetness and tang.
• Store the loaf wrapped tightly or in an airtight container at room temperature for up to 3 days, or refrigerate to extend freshness.

Keywords: cream cheese cranberry loaf, cranberry bread, quick bread, holiday bread, sweet loaf, baked cranberry loaf