Cream Cheese Cranberry Loaf

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.