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.
6 Servings
Ingredients
- 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
Instructions
Preheat the oven and prepare the baking pan:
- 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:
- 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:
- 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:
- 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:
- Gently fold the cranberries into the batter using a spatula, ensuring they are evenly distributed throughout.
Bake the loaf:
- 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:
- 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.