If you’re looking for a sweet treat that feels both festive and comforting, this Cream Cheese Cranberry Loaf is the answer. Moist, tender, and rich with a subtle tang from cream cheese, it’s perfectly balanced by the tart burst of fresh cranberries. Add in the optional crunch of pecans, and you’ve got a bread that’s just as perfect for a cozy breakfast as it is for a coffee break or after-dinner dessert. Simple to make yet bakery-worthy, this loaf is a must-try.
Cream Cheese Cranberry Loaf
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 | 1 ¾ cups |
Baking powder | 1 teaspoon |
Salt | ½ teaspoon |
Cranberries, fresh or frozen | 1 ½ cups |
Pecans, chopped (optional) | ½ cup |
How To Make Cream Cheese Cranberry Loaf:
Cream Butter and Cream Cheese: Preheat oven to 350°F (175°C). Grease and flour a loaf pan. In a large bowl, beat butter and cream cheese together until smooth and creamy.
Add Sugar and Vanilla: Gradually mix in sugar and vanilla until the mixture is light and fluffy.
Incorporate Eggs: Add eggs one at a time, beating well after each addition.
Combine Dry Ingredients: In another bowl, whisk flour, baking powder, and salt. Slowly add this to the wet mixture, mixing on low until just combined. Don’t overmix.
Fold in Cranberries & Pecans: Gently stir in cranberries and pecans (if using), spreading them evenly throughout the batter.
Bake: Pour batter into prepared loaf pan and smooth the top. Bake 60–70 minutes, or until a toothpick inserted in the center comes out clean.
Variations and Serving Suggestions
- Glaze: Add a drizzle of vanilla or lemon glaze for extra sweetness.
- Cream Cheese Frosting: For a decadent touch, spread cream cheese frosting over the cooled loaf.
- Nut-Free: Leave out the pecans if you prefer a nut-free version.
- Seasonal Twists: Swap cranberries with blueberries or raspberries for a fresh seasonal change.