Cream Cheese Cranberry Loaf
This delightful quick bread combines the rich, creamy texture of cream cheese with the tart pop of fresh cranberries. Soft, moist, and just sweet enough, it’s a perfect choice for breakfast, brunch, or an afternoon snack. Optional pecans add a satisfying crunch, making each slice a comforting treat.
🧾 Ingredients
Ingredient Quantity
Unsalted butter, softened ½ cup (1 stick)
Cream cheese, softened 4 oz
Granulated sugar 1 cup
Vanilla extract 1 teaspoon
Large eggs 2
All-purpose flour 1¾ cups
Baking powder 1 teaspoon
Salt ½ teaspoon
Cranberries (fresh/frozen) 1½ cups
Chopped pecans (optional) ½ cup
👩🍳 Instructions
Step 1: Cream the Base
Preheat oven to 350°F (175°C). Lightly grease and flour a standard loaf pan. In a large mixing bowl, beat the softened butter and cream cheese together until smooth and well-blended.
Step 2: Sweeten It Up
Add the sugar and vanilla extract to the mixture, continuing to beat until it turns light and fluffy.
Step 3: Add Eggs
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring on low speed just until combined. Do not overmix.
Step 5: Fold in the Goodies
Using a spatula, gently fold in the cranberries and pecans (if using), ensuring even distribution throughout the batter.
Step 6: Bake
Pour the batter into your prepared loaf pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
✨ Tips & Variations
Add a Glaze: Drizzle a simple lemon or vanilla glaze over the cooled loaf for extra sweetness.
Frost It: For a richer version, top with cream cheese frosting once cooled.
Nut-Free: Skip the pecans for an allergen-friendly option.
Seasonal Swaps: Try substituting cranberries with blueberries, raspberries, or chopped apples for a new twist.
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