Some baked goods wrap you in warmth, and this Cream Cheese Cranberry Loaf delivers that cozy embrace. Picture a soft, buttery loaf infused with the gentle tang of cream cheese, harmonized by the vibrant zing of cranberries. A splash of vanilla, a touch of sweetness, and a scattering of pecans for a satisfying crunch create a bread equally suited for your morning brew or a sweet evening treat.
This recipe is a classic quick bread, requiring no yeast, no waiting for dough to rise, and minimal prep time. Simply mix, bake, and savor. The cream cheese ensures a tender texture that stays fresh for days, while the cranberries lend a bright, festive flair, making this loaf a standout for holiday gatherings.
Ingredients You’ll Need
- Unsalted butter, softened – ½ cup (1 stick)
- Cream cheese, softened – 4 ounces (half of a standard block)
- Granulated sugar – 1 cup
- Vanilla extract – 1 teaspoon
- Large eggs – 2
- All-purpose flour – 1 ¾ cups
- Baking powder – 1 teaspoon
- Salt – ½ teaspoon
- Cranberries, fresh or frozen – 1 ½ cups
- Pecans, chopped (optional) – ½ cup
- Tip: If using frozen cranberries, add them directly to the batter without thawing to avoid excess color bleeding into the loaf.
Step-by-Step Instructions
Prepare Your Pan and Oven
Set the oven to 350°F (175°C).
Grease a standard loaf pan and dust lightly with flour, or line it with parchment paper for effortless removal.
Cream Butter and Cream Cheese
In a large mixing bowl, combine softened butter and cream cheese using a hand or stand mixer.
Blend until the mixture is smooth, creamy, and free of lumps.
Add Sugar and Vanilla
Gradually incorporate the sugar, beating until the mixture becomes light and airy.
Stir in the vanilla extract for a warm, aromatic note.
Incorporate the Eggs
Add eggs one at a time, mixing thoroughly after each to ensure a smooth, cohesive batter.
This step builds a silky foundation for the loaf.
Mix Dry Ingredients Separately
In a separate medium bowl, whisk together flour, baking powder, and salt.
Slowly add the dry mixture to the wet ingredients, mixing on low speed until fully combined.
Avoid overmixing to keep the loaf light and tender.
Fold in the Cranberries and Pecans
Gently fold in cranberries and pecans (if using) with a spatula.
Stir only enough to distribute them evenly, preserving the fruit’s integrity.
Bake the Loaf
Pour the batter into the prepared loaf pan, smoothing the top for an even bake.
Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
If the top browns too quickly, cover loosely with foil during the final 15 minutes.
Cool and Serve
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack.
Slice when cooled and serve plain, with a glaze, or alongside a pat of butter.
Variations and Serving Ideas
- Simple Glaze: Combine powdered sugar, milk, and a hint of vanilla or lemon juice, then drizzle over the cooled loaf for a sweet finish.
- Cream Cheese Frosting: Spread a rich cream cheese frosting on top and sprinkle with extra cranberries for a luxurious touch.
- Nut-Free Version: Omit pecans for a streamlined loaf that retains its delightful flavor and texture.
- Fruit Swaps: Swap cranberries for raspberries, blueberries, or chopped cherries to match the season or your preference.
Storage Tips
- Room Temperature: Keep the loaf in an airtight container at room temperature for up to 3 days.
- Refrigerator: Store in the fridge for up to 1 week to maintain freshness.
- Freezer: Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before enjoying.
Why This Recipe Shines
The cream cheese infuses the loaf with richness and a soft, moist crumb.
Cranberries provide a tart counterpoint to the sweetness, creating a balanced flavor profile.
The method is simple yet effective: creaming butter and sugar builds structure, while folding in fruit adds bursts of flavor.
This loaf is adaptable, perfect for breakfast, a midday snack, or a festive dessert.
