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

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 easier removal.

Step 2: In a medium bowl, whisk together 1 ¾ cups flour, baking powder, baking soda, and salt. Set aside.

Step 3: In a large bowl, beat softened butter and cream cheese together until smooth and fluffy. Add the sugar and mix until the mixture is light and creamy.

Step 4: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract.

Step 5: Add the dry ingredients to the wet mixture in three additions, alternating with the milk. Mix gently until just combined; be careful not to overmix.

Step 6: Toss the cranberries with 1 tablespoon of flour, then fold them carefully into the batter to prevent sinking.

Step 7: Pour the batter into the prepared loaf pan and smooth the top evenly.

Step 8: Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.

Step 9: Let the loaf cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.

Step 10: For the optional glaze, whisk 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 when in season for the best tartness; frozen cranberries work well too, just use them straight from the freezer.

For extra flavor, add a teaspoon of orange zest to the batter or glaze.

If you prefer a denser loaf, reduce the milk slightly to ⅓ cup.

Swap cranberries for other berries or chopped dried fruits if desired.

Storage

Store the cream cheese cranberry loaf in an airtight container at room temperature for up to 3 days. It can also be refrigerated for up to one week; allow it to come to room temperature or warm lightly before serving. The loaf freezes well for up to three months—wrap it tightly in plastic wrap and foil. Thaw overnight in the refrigerator before slicing.

FAQs

Can I use low-fat cream cheese for this recipe?

Low-fat cream cheese can be used, but it may slightly affect the loaf’s richness and texture. For best results, full-fat cream cheese is recommended.

Why do I need to toss the cranberries in flour before adding them to the batter?

Tossing cranberries in flour helps prevent them from sinking to the bottom of the loaf during baking, ensuring they are evenly distributed throughout the bread.