As the holiday season approaches, nothing beats the comforting aroma of a freshly baked cream cheese cranberry loaf wafting through your kitchen. This delightful quick bread combines the tangy zip of fresh cranberries with rich, velvety cream cheese for a perfectly balanced treat.
Whether you’re looking for a special breakfast offering or an afternoon tea companion, this moist and flavorful loaf delivers the perfect blend of sweet and tart in every slice.
Why You’ll Love This
- No special equipment needed – just basic mixing bowls and a loaf pan
- Perfect make-ahead recipe that stays moist for days
- Beautiful pink-flecked slices make an impressive presentation
- Great way to use up leftover cranberries from holiday cooking
- Freezes beautifully for up to 3 months
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 8 oz cream cheese, softened
- 2 large eggs
- 1/2 cup butter, melted
- 1/4 cup milk
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups fresh cranberries, chopped
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
- Beat cream cheese and sugar until smooth and fluffy.
- Mix in eggs, melted butter, milk, and vanilla extract.
- Combine flour, baking powder, and salt in a separate bowl.
- Fold dry ingredients into wet mixture until just combined.
- Gently stir in chopped cranberries.
- Pour batter into prepared pan and smooth the top.
- Bake for 50-55 minutes or until a toothpick comes out clean.
- Cool in pan for 10 minutes before removing to a wire rack.
Tips & Variations
- Substitute dried cranberries if fresh aren’t available (reduce to 1 cup)
- Add 1/2 cup chopped walnuts or pecans for extra crunch
- For extra richness, spread each slice with softened cream cheese
- Orange zest makes a wonderful seasonal addition
- Let ingredients come to room temperature for best results
Serving Suggestions
Serve warm slices with a pat of butter or cream cheese for breakfast or brunch. For afternoon tea, pair with your favorite hot beverage and consider a light dusting of powdered sugar for extra elegance.
Notes
- Store in an airtight container at room temperature for up to 3 days
- Wrap individual slices in plastic wrap before freezing
- Loaf is done when edges pull away slightly from pan
FAQs
- Can I use frozen cranberries? Yes, just thaw and pat dry before chopping.
- Why did my cranberries sink? Toss them in a tablespoon of flour before mixing into batter.
- Can I make this ahead? Yes, it actually tastes better the next day!
- Is this too tart? The sugar and cream cheese perfectly balance the cranberries’ tartness.
Servings4
Prep15 min
Cook45 min
Calories—
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 8 oz cream cheese, softened
- 2 large eggs
- 1/2 cup butter, melted
- 1/4 cup milk
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups fresh cranberries, chopped
- 1 teaspoon vanilla extract
Steps
- Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan.
- Beat cream cheese and sugar until smooth and fluffy.
- Mix in eggs, melted butter, milk, and vanilla extract.
- Combine flour, baking powder, and salt in a separate bowl.
- Fold dry ingredients into wet mixture until just combined.
- Gently stir in chopped cranberries.
- Pour batter into prepared pan and smooth the top.
- Bake for 50-55 minutes or until a toothpick comes out clean.
- Cool in pan for 10 minutes before removing to a wire rack.
Notes
- Store in an airtight container at room temperature for up to 3 days
- Wrap individual slices in plastic wrap before freezing
- Loaf is done when edges pull away slightly from pan
