Cream Cheese Cranberry Loaf

This cream cheese cranberry loaf is sweet, tart, buttery, and easy—made with cranberries, cream cheese, vanilla, and butter.

this Recipe

Okay, so full honesty: this loaf wasn’t planned. I didn’t wake up and say, “Today, I shall create the world’s coziest cranberry bread.” Nah. It was more like—I was digging through my fridge trying to figure out what to make that didn’t require putting on real pants.

There it was. A lonely bag of cranberries shoved behind some leftover soup. A half-used block of cream cheese that I bought with the noble intention of making a dip for a party that never happened (typical). I remember thinking, you either use this today or toss it tomorrow, and something about that felt weirdly poetic.

So I threw together what I hoped would be an okay cranberry loaf. Something edible. Something that would make the house smell better than the weird garlic thing I made the night before. And you know what? This cream cheese cranberry loaf turned out better than I deserved. Tangy. Soft. Slightly sweet. Not perfect—like, the top cracked and I pulled it out five minutes early—but real. And it tasted like something my grandma might’ve made if she was running late and swearing under her breath.

That loaf? It stayed with me. Not just in the way it tasted—but how it made everything feel slower. Softer. Just… easier.

Why You’ll Love This Cream Cheese Cranberry Loaf Recipe?

I’ve made it a bunch of times since. Sometimes with frozen cranberries, sometimes with fresh ones I forgot in the freezer for three weeks. Sometimes I add orange zest, sometimes I don’t. Once, I dropped the bag of cranberries on the floor and still used them anyway. (They were fine. Probably.)

It’s one of those recipes you don’t have to babysit. It comes together without drama, doesn’t need frosting or a glaze to be complete, and you can eat it for breakfast, dessert, or as a “standing in the kitchen with a fork” kind of snack. You know those? Yeah.

Plus, the cream cheese makes it crazy moist. Like, “still soft on day three” kind of moist. And the cranberries? They pop in your mouth like little tart surprises that keep it from feeling boring.

You know how sometimes you bake something and halfway through eating it you’re like, eh, not sure I’d make this again? This isn’t that. This cream cheese cranberry loaf is the one you go back to without overthinking it.

Ingredient Notes:

Let me break this down for you. These are everyday ingredients. No almond flour. No buttermilk. No obscure extracts you bought once in 2017 and never used again. Just the basics.

• 2 cups flour: All-purpose. You don’t need anything fancy. If it’s the kind in the big bag from the bottom shelf, that works.

• 2 cups cranberries: Fresh or frozen. I repeat—do not stress if they’re frozen. I actually kind of love how they bleed into the batter a bit. It’s pretty.

• 1½ cups sugar: Yeah, it’s sweet, but not cloying. Cranberries need a little backup. This helps balance them out.

• 1 cup (2 sticks) butter, room temp: If you forget to take it out in time, don’t beat yourself up. A short microwave stint (on low!) works fine.

• 8 oz cream cheese, room temp: I love how this makes the texture velvety and rich without making it heavy. It’s the not-so-secret star.

• 4 eggs, room temp: You can use three if you’re short. It still works. I’ve done it.

• 1½ tsp vanilla extract: Use the real stuff if you can. But if you’ve only got imitation? Go for it. It’ll still taste great.

• 1½ tsp baking soda: Leavener of choice here. Makes the loaf rise and crack in that rustic, charming way.

• ½ tsp salt: Just enough to make everything taste more like itself.

How To Make Cream Cheese Cranberry Loaf?

This isn’t a delicate, watch-the-clock type of recipe. It’s a “use what you’ve got, and trust your nose” kind of bake. And that’s my favorite kind.

1. Preheat your oven to 350ºF.
   Grease a 9×5-inch loaf pan, or line it with parchment if you’re like me and fear The Sticking.
2. Cream the butter, cream cheese, and sugar.
   Use a mixer if you’ve got one. A strong arm and a spatula if not. It’ll come together, promise. Mix until it’s light and fluffy-ish.
3. Add the eggs one at a time.
   Yeah, this step always feels like it takes forever. But it helps everything blend better, so go with it. Add the vanilla too. Don’t forget it like I did once—it was… bland.
4. Mix dry ingredients in another bowl.
   Flour, baking soda, salt. Give it a whisk. You could sift, but I never do. You probably won’t either.
5. Add the dry to the wet.
   Do it slowly, mixing as you go. If you dump it all in at once, prepare for a flour cloud. (Been there.)
6. Fold in cranberries.
   They’ll look like a lot. That’s good. They sink in and scatter as it bakes. Don’t overmix or they’ll bleed pink streaks everywhere. Unless you’re into that look.
7. Bake for 60–70 minutes.
   Stick a toothpick in around the hour mark. If it comes out mostly clean, you’re golden. A few moist crumbs? That’s fine. Just don’t burn the edges—watch it closely near the end.
8. Cool. Slice. Eat. Repeat.
   Try to let it cool for at least 15 minutes. I never do, but you’re better than me.

Storage Options:

Wrap it in foil or pop it in a container, and it’ll stay moist on the counter for three days. Maybe more, but I wouldn’t know—it’s usually gone by then.

Fridge? Sure, especially if your kitchen runs warm. Freezer? Absolutely. Slice it before freezing and you can grab one at a time for late-night cravings or… breakfast. Yes, breakfast.

Variations and Substitutions:

I’ve tried this a few ways, and I swear it gets better the more casual you are about it.

• Add orange zest. Just a little gives it that holiday scent. Like cranberry sauce, but bread.

• Use half brown sugar. I did this once by accident and now I do it on purpose. Adds depth. Fancy without trying.

• Swap berries. Blueberries work. Chopped strawberries work. Raspberries? Sure, but they’re juicy, so maybe toss them in flour first.

• Throw in nuts. Walnuts, pecans… go wild.

• Glaze it. Or don’t. A little powdered sugar + milk drizzle is cute. But it’s optional. This loaf doesn’t need accessories.

What to Serve with Cream Cheese Cranberry Loaf?

This loaf doesn’t demand a lot. But if you wanna dress it up a little:

• Coffee. Or tea. Or hot cocoa. Or a big glass of milk. Whatever makes you feel like you’re in a cottage in the woods.

• Toasted with butter. This? Is the move. Especially on day two.

• With jam. Strawberry, raspberry, even a swipe of lemon curd. Just try it.

• Alongside eggs and bacon. A weird but oddly satisfying breakfast combo. Trust me.

Frequently Asked Questions:

Do I have to use fresh cranberries?
Nope. Frozen work great. I’ve even used the ones that got kinda frosty. Still worked.

Can I make it ahead?
Yes! In fact, I think it tastes better the next day. Something about the flavors settling in.

Does it freeze well?
Yep. Wrap it tight. Thaw overnight. Toast a slice in the morning. You’ll be glad you did.

So that’s the story. One day, a cream cheese cranberry loaf saved my mood, and maybe it’ll do the same for you. Bake it when the world feels a little too loud. Or when you’re just bored. Or because you have cream cheese that needs using up. There’s no wrong reason.

And when you do make it, tell me! Did it crack perfectly? Did you eat three slices in a row without regret? Did your kids refuse it, so you got the whole thing to yourself?

Drop a comment. Send me a picture. Whisper it into the void. I’ll be over here—probably making another loaf.

Keep the Flavor Coming – Try These:

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Cream Cheese Cranberry Loaf

A tender cranberry loaf made with cream cheese, butter, sugar, and fresh cranberries. This subtly sweet quick bread is perfect for brunch, dessert, or gifting—rich in flavor and easy to prepare.

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6 Servings

Ingredients

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• 2 cups all-purpose flour
• 2 cups cranberries fresh or frozen
• 1½ cups granulated sugar
• 1 cup 2 sticks unsalted butter, room temperature
• 8 oz cream cheese room temperature
• 4 large eggs room temperature
• 1½ teaspoons vanilla extract
• 1½ teaspoons baking soda
• ½ teaspoon salt

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Instructions

 

Preheat the oven and prepare the baking pan:

1. Preheat the oven to 350°F (175°C). Lightly grease a 9 x 5-inch loaf pan with non-stick spray or butter. Optionally, line with parchment paper for easier removal.

Cream the butter, cream cheese, and sugar:

1. In a large mixing bowl, use an electric mixer to combine the butter, cream cheese, and granulated sugar. Beat on medium speed until the mixture is light and fluffy, approximately 2–3 minutes.

Add the eggs and vanilla extract:

1. Add the eggs one at a time, mixing well after each addition. Incorporate the vanilla extract and continue mixing until smooth.

Combine the dry ingredients:

1. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing to ensure a tender loaf.

Fold in the cranberries:

1. Gently fold the cranberries into the batter using a spatula, ensuring they are evenly distributed throughout.

Bake the loaf:

1. Transfer the batter to the prepared loaf pan, smoothing the top. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs.

Cool and serve:

1. Allow the loaf to cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely. Slice and serve as desired.

Notes

To adapt this cream cheese cranberry loaf to a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that includes xanthan gum or another binding agent. Ensure all other ingredients, such as baking soda and vanilla extract, are certified gluten-free to prevent cross-contamination. Baking time may vary slightly; check for doneness beginning at the 60-minute mark.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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