Cream Cheese Cranberry Loaf Recipe

Introduction

This Cream Cheese Cranberry Loaf offers a delightful balance of tangy cranberries and rich cream cheese, perfect for breakfast or an afternoon treat. Soft, moist, and slightly sweet, it’s a comforting loaf that’s easy to make and sure to impress.

Ingredients

• 1 ¾ cups (220g) all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup (115g) unsalted butter, softened
• 8 oz (225g) cream cheese, softened
• 1 cup (200g) granulated sugar
• 2 large eggs (room temperature)
• 1 tsp vanilla extract
• ½ cup (120ml) milk
• 1 ½ cups (150g) fresh or frozen cranberries (if frozen, do not thaw)
• 1 tbsp flour (for tossing cranberries)
• 1 cup (120g) powdered sugar
• 1–2 tbsp milk or orange juice (for glaze)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
2. Step 2: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
3. Step 3: In a large bowl, beat the softened butter and cream cheese together until smooth and fluffy. Add the granulated sugar and continue mixing until light and creamy.
4. Step 4: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Step 5: Add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Mix gently until just combined—avoid overmixing to keep the loaf tender.
6. Step 6: Toss the cranberries with 1 tablespoon of flour to prevent them from sinking. Fold them carefully 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 55–65 minutes, or until a toothpick inserted into the center comes out clean.
9. Step 9: Let the loaf cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
10. Step 10: For the glaze, whisk the powdered sugar with 1 to 2 tablespoons of milk or orange juice until smooth. Drizzle over the cooled loaf and let set before slicing.

Tips & Variations

• Use fresh cranberries for a tart burst or frozen cranberries straight from the freezer for convenience and a slightly softer texture.
• Swap orange juice for milk in the glaze to add a subtle citrus flavor.
• Add a teaspoon of orange zest to the batter for extra brightness.
• Tossing cranberries with flour helps prevent them from sinking to the bottom during baking.

Storage

Store the loaf covered at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate for up to 5 days, or freeze the fully cooled loaf for up to 2 months. Reheat slices gently in the microwave or oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried cranberries instead of fresh or frozen?

Fresh or frozen cranberries provide the best texture and burst of flavor, but if using dried cranberries, soak them in warm water for 10 minutes before adding to the batter to keep them moist and prevent them from absorbing too much batter.

Is it necessary to use cream cheese in the loaf?

The cream cheese adds moisture and a slight tang that makes this loaf extra tender and flavorful. Omitting it will change the texture and taste, but you could substitute with an equal amount of sour cream or yogurt for a similar effect.

Cream Cheese Cranberry Loaf Recipe

Print Recipe

★★★★★

4.6 from 127 reviews

This Cream Cheese Cranberry Loaf is a moist and tender quick bread featuring a rich combination of cream cheese and fresh cranberries. Perfectly balanced with a smooth glaze on top, this loaf offers a delightful sweet and tangy flavor, ideal for breakfast, brunch, or a delicious snack.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 1 loaf (about 10–12 slices) 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ¾ cups (220g) all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tbsp flour (for tossing cranberries)

Wet Ingredients

• ½ cup (115g) unsalted butter, softened
• 8 oz (225g) cream cheese, softened
• 1 cup (200g) granulated sugar
• 2 large eggs (room temperature)
• 1 tsp vanilla extract
• ½ cup (120ml) milk

Fruits & Toppings

• 1 ½ cups (150g) fresh or frozen cranberries (if frozen, do not thaw)
• 1 cup (120g) powdered sugar
• 1–2 tbsp milk or orange juice (for glaze)

Instructions

1. Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and lightly flour 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 all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
3. Cream Butter & Cream Cheese: In a large bowl, beat the softened unsalted butter and cream cheese together until the mixture is smooth and fluffy. This ensures a creamy texture in the final loaf.
4. Add Sugar: Gradually add the granulated sugar to the butter and cream cheese mixture, beating until light and creamy to incorporate air for tenderness.
5. Add Eggs & Vanilla: Beat in the eggs one at a time to ensure even incorporation, then stir in the vanilla extract for flavor.
6. Combine Wet & Dry Ingredients: Add the dry ingredient mixture to the wet ingredients in three parts, alternating with the milk. Mix gently after each addition until just combined, avoiding overmixing to keep the loaf tender.
7. Add Cranberries: Toss the cranberries with 1 tablespoon of flour to prevent them from sinking in the batter. Carefully fold the cranberries into the batter to evenly distribute without breaking them.
8. Bake: Pour the batter into the prepared loaf pan and smooth the top for even baking. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool: Allow the loaf to cool in the pan for 15 minutes. Then, transfer it to a wire rack to cool completely to room temperature before glazing.
10. Add Glaze (Optional): Whisk together powdered sugar with 1 to 2 tablespoons of milk or orange juice until smooth. Drizzle this glaze over the cooled loaf and let it set before slicing and serving.

Notes

• Use fresh or frozen cranberries based on availability; if using frozen, do not thaw to prevent color bleeding.
• Do not overmix the batter once dry ingredients are added to maintain a soft crumb.
• The glaze is optional but adds a nice sweet and tangy finish.
• For extra flavor, orange zest can be added to the batter or glaze.
• Ensure eggs and dairy are at room temperature for better mixing and texture.

Keywords: Cream Cheese Cranberry Loaf, Quick Bread, Cranberry Bread, Cream Cheese Loaf, Holiday Bread, Festive Loaf