Description

This Cream Cheese Cranberry Loaf is a moist and flavorful quick bread combining the tangy richness of cream cheese with the tart burst of fresh cranberries. Perfect for breakfast, brunch, or a sweet snack, it features a tender crumb and optional sweet glaze for an extra touch of indulgence.

Ingredients

Scale

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
1 ½ cups (150g) fresh or frozen cranberries (if frozen, do not thaw)

For the Glaze (Optional)

1 cup (120g) powdered sugar
1–2 tbsp milk or orange juice

Instructions

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 ensure easy removal of the baked loaf.
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.
Cream Butter & Cream Cheese: In a large mixing bowl, beat the softened unsalted butter and cream cheese together until the mixture is smooth and fluffy, creating the base of your batter.
Add Sugar: Gradually add granulated sugar to the butter and cream cheese mixture, mixing until it becomes light and creamy in texture.
Add Eggs & Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract to enhance the flavor.
Combine Wet & Dry Ingredients: Add the dry ingredient mixture to the wet ingredients in three separate additions, alternating with the milk. Mix gently until just combined to avoid overmixing, which can toughen the loaf.
Add Cranberries: Toss the fresh or frozen cranberries with 1 tablespoon of flour to prevent them from sinking in the batter, then carefully fold them into the batter.
Bake: Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Allow the loaf to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. This step helps the loaf set and prevents it from breaking.
Add Glaze (Optional): Whisk powdered sugar with milk or orange juice to make a smooth glaze. Drizzle this over the cooled loaf and let it set before slicing and serving for an added touch of sweetness.

Notes

Use fresh cranberries for a tart, vibrant flavor; if using frozen, do not thaw to prevent bleeding of color.
Tossing cranberries with flour helps them stay suspended in the batter and prevents sinking to the bottom.
Do not overmix the batter once you add the flour to maintain a tender crumb.
If you prefer, replace milk with buttermilk for a tangier flavor and moister texture.
The glaze is optional but adds a sweet finish that complements the tartness of cranberries.
Store leftover loaf wrapped at room temperature for up to 3 days or refrigerated for up to 5 days.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Baking
Method: Baking
Cuisine: American

Keywords: cream cheese cranberry loaf, quick bread, cranberry bread, baked cranberry loaf, holiday bread, cream cheese bread