Cream Cheese Cranberry Loaf is a delightful quick bread that’s perfect for any occasion, from holiday breakfasts to afternoon tea. This loaf is wonderfully moist, thanks to the addition of cream cheese, and bursts with tart cranberries for a refreshing contrast. The tangy cranberries, combined with the creamy richness of the batter, create a deliciously balanced flavor that’s sure to impress.
Table of Contents
Introduction
Ingredients
Instructions
Cook Notes
Variations
Serving Suggestions
Frequently Asked Questions
Conclusion
Ingredients
Main Ingredients
1/2 cup unsalted butter, softened
4 oz cream cheese, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup milk
1 1/2 cups fresh or frozen cranberries
1 tablespoon orange zest (optional, for extra flavor)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
Step 2: Cream the Butter, Cream Cheese, and Sugar
In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy. Add the granulated sugar and continue to beat until light and fluffy, about 2-3 minutes.
Step 3: Add the Eggs and Vanilla
Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 5: Mix the Batter
Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined—be careful not to overmix.
Step 6: Fold in the Cranberries
Gently fold in the cranberries and orange zest (if using) until evenly distributed throughout the batter.
Step 7: Pour into the Loaf Pan
Pour the batter into the prepared loaf pan and spread it out evenly.
Step 8: Bake
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top of the loaf starts to brown too quickly, cover it loosely with aluminum foil for the last 15-20 minutes of baking.
Step 9: Cool and Serve
Let the Cream Cheese Cranberry Loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Cook Notes
Cranberries: You can use either fresh or frozen cranberries. If using frozen, there’s no need to thaw them before adding to the batter.
Orange Zest: Adding orange zest provides a lovely citrusy note that complements the cranberries beautifully, but it’s optional.
Cream Cheese: Make sure the cream cheese is softened before using to ensure a smooth batter.
Variations
see next page
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