Cream Cheese Cranberry Loaf

by

Cream Cheese Cranberry Loaf

A rich, velvety loaf with a tender crumb, tangy cream cheese base, and bright bursts of fresh cranberries.

  • Prep time: 15 minutes

  • Bake time: 1 hour 5 minutes

  • Total time: 1 hour 20 minutes

  • Servings: 12 slices

Ingredients

For the Loaf Batter:

  • 1 ¾ cups (220g) all-purpose flour

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt

  • ½ cup (115g) unsalted butter, softened

  • 8 oz (225g) cream cheese, softened (full-fat recommended)

  • 1 cup (200g) granulated sugar

  • 2 large eggs, room temperature

  • 1 tsp vanilla extract

  • ½ cup (120ml) milk

  • 1 ½ cups (150g) fresh or frozen cranberries (if frozen, do not thaw)

  • 1 tbsp flour (for tossing cranberries)

Optional Sweet Glaze:

  • 1 cup (120g) powdered sugar

  • 1–2 tbsp milk or orange juice

Directions

  1. Prep the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper leaving an overhang on the sides for easy removal.

  2. Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside.

  3. Cream the Base: In a large bowl (using a hand mixer or stand mixer), beat the softened butter and cream cheese together until smooth. Add the sugar and continue to beat for 3–4 minutes until the mixture is light and fluffy.

  4. Incorporate Liquids: Add the eggs one at a time, beating well after each. Stir in the vanilla extract.

  5. Combine: Gradually add the dry ingredients to the creamed mixture in three additions, alternating with the milk. Mix on low speed or by hand until just combined. Overmixing will result in a tough loaf.

  6. Prep and Fold Berries: In a small bowl, toss the cranberries with 1 tablespoon of flour (this prevents them from sinking). Gently fold them into the thick batter using a spatula.

  7. Bake: Spread the batter into the prepared pan and smooth the top. Bake for 55–65 minutes.

    • Note: Use a toothpick to check the center; it should come out clean or with just a few moist crumbs.

  8. Cool: Let the loaf rest in the pan for 15 minutes before transferring it to a wire rack to cool completely.

  9. Glaze (Optional): Once the loaf is fully cool, whisk the powdered sugar and liquid until smooth. Drizzle over the top and let it set before slicing.

Tips for the Perfect Loaf

  • Temperature Matters: Ensure your cream cheese and butter are truly softened. If the cream cheese is cold, you’ll end up with little white lumps in your batter that won’t incorporate.

  • The “Flour Toss”: Don’t skip tossing the cranberries in flour! Because this batter is enriched with cream cheese, it is thick, but the flour coating provides the extra “grip” needed to keep the berries suspended.

  • Storage: Because of the high dairy content, it is best to store this loaf wrapped tightly in the fridge for up to 5 days. It actually tastes more flavorful on day two!

Leave a Comment