Cream Cheese Cranberry Loaf Recipe
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.
- 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
Scale
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
- 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.
- Mix dry ingredients: In a medium bowl, whisk together the 2 cups of all-purpose flour, baking powder, and salt. Set aside.
- 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.
- Add eggs and vanilla: Beat in the eggs one at a time, followed by the vanilla extract, mixing until fully incorporated.
- 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.
- 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.
- 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.
- 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
Find it online: https://islawhite.com/cream-cheese-cranberry-loaf-recipe/
