Cream Cheese Cranberry Loaf Recipe -

Cream Cheese Cranberry Loaf Recipe

This Cream Cheese Cranberry Loaf is soft, moist, and buttery, with a rich cream cheese flavor and bursts of tart cranberries in every bite. Perfect for Christmas breakfast, holiday brunch, or a cozy afternoon treat, this easy homemade loaf is delicious with or without a sweet vanilla glaze.

Prep Time: 20 minutes

Cook Time: 55–70 minutes

Cooling Time: 45–60 minutes

Total Time: Approximately 2 hours 15 minutes

Servings: 10–12 slices

Course: Breakfast, Dessert

Cuisine: American

Method: Baking

Ingredients

For the Cranberry Loaf:

- 2 cups all-purpose flour

- 8 oz cream cheese, softened

- ½ cup unsalted butter, softened

- 1 cup granulated sugar

- 2 large eggs

- 1½ cups fresh or frozen cranberries

- 2 teaspoons vanilla extract

- 1½ teaspoons baking powder

- ½ teaspoon salt

- 1 tablespoon orange zest (optional)

- ¼ cup whole milk

For the Optional Vanilla Glaze:

- 1 cup powdered sugar

- 1–2 tablespoons milk

- ½ teaspoon vanilla extract

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper.

2. Cream the Butter and Cream Cheese: In a large mixing bowl, beat the softened butter, cream cheese, and granulated sugar until smooth, light, and creamy.

3. Add the Eggs and Vanilla: Beat in the eggs one at a time, mixing after each addition. Stir in the vanilla extract until combined.

4. Combine the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.

5. Prepare the Batter: Gradually add the dry ingredients to the cream cheese mixture, alternating with the milk. Mix gently until just combined.

6. Add the Cranberries: Fold in the cranberries and orange zest using a spatula, distributing them evenly throughout the batter.

7. Bake the Loaf: Pour the batter into the prepared loaf pan and smooth the top. Bake for approximately 55–70 minutes, or until a toothpick inserted into the center comes out without wet batter. Cover loosely with foil if the top browns too quickly.

8. Cool the Bread: Allow the loaf to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.

9. Prepare the Glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth. Adjust the milk to achieve your desired consistency.

10. Glaze and Serve: Drizzle the vanilla glaze over the cooled loaf. Slice and enjoy!

Notes

- Cranberries: Fresh or frozen cranberries work well. If using frozen, add them without thawing.

- Cream Cheese: Use softened, full-fat block cream cheese for the best texture.

- Avoid Overmixing: Mix the batter just until combined to keep the loaf tender.

- Extra Flavor: Add orange zest, white chocolate chips, or chopped walnuts for a delicious variation.

- Storage: Refrigerate the cooled loaf in an airtight container and enjoy within 3–4 days.

- Freezing: Wrap the loaf tightly and freeze for up to 2–3 months for best quality.

- Baking Tip: Let the loaf cool completely before slicing to prevent crumbling.

Note: Ingredient quantities and baking times are estimates from the proposed recipe and have not been independently kitchen-tested.