This Cream Cheese Cranberry Loaf is a holiday favorite—tender, buttery bread swirled with sweetened cream cheese and studded with tart cranberries. It’s easy to make (no mixer needed!), beautifully marbled, and perfect for gifting, brunch, or a cozy afternoon treat with tea.
With just 8 simple ingredients, it delivers bakery-worthy results with minimal effort.
Why You’ll Love This Recipe
🍒 Beautiful marbled swirl + bursts of cranberry
⏱️ 15 minutes prep, 60 minutes bake
💛 One bowl + one loaf pan = easy cleanup
💸 Costs under $7—makes 1 loaf (10–12 slices)
🌾 Naturally nut-free & easily gluten-free
Ingredients You’ll Need
(9×5-inch loaf pan)
For the Cranberry Batter:
2 cups (250g) all-purpose flour
¾ cup (150g) granulated sugar
1½ tsp baking powder
½ tsp salt
¾ cup (180ml) milk
½ cup (1 stick / 115g) unsalted butter, melted and cooled
1 large egg
1½ cups fresh or frozen cranberries, roughly chopped
For the Cream Cheese Swirl:
4 oz (115g) cream cheese, softened
¼ cup (50g) granulated sugar
1 large egg yolk
½ tsp vanilla extract
💡 Pro Tips:
Toss cranberries in 1 tbsp flour to prevent sinking.
Don’t overmix batter—stir just until combined for tender crumb.
Use room-temperature cream cheese for smooth swirl.
Step-by-Step Instructions (Marbled, Moist, Foolproof)µ
ADVERTISEMENT
