Description
This Cream Cheese Cranberry Loaf is soft, moist, and beautifully balanced with creamy richness and bright tart cranberries. It works as a cozy breakfast, a festive holiday bake, or a simple dessert enjoyed with coffee or tea.
Introduction
Few aromas warm a kitchen like a freshly baked cranberry loaf. The creamy base paired with juicy cranberries creates a tender texture and pops of vibrant flavor in every slice. This recipe is beginner-friendly, easy to customize, and perfect for sharing with family and friends during the holiday season or any cozy morning.
Why You’ll Love This Recipe
- Moist, tender, and rich thanks to cream cheese
- Festive flavor with bright cranberries
- Easy to bake and beginner-friendly
- Perfect for breakfast, snacks, or dessert
- Freezer-friendly and great for gifting
Ingredients
For the Loaf
- ½ cup (1 stick) unsalted butter, softened
- 4 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups fresh or frozen cranberries
- ½ cup chopped pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
- Cream the base: Beat the butter and cream cheese until smooth. Add sugar and vanilla; mix until light and fluffy.
- Add eggs: Mix in the eggs one at a time.
- Dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
- Combine: Gradually mix dry ingredients into the wet mixture.
- Fold in: Gently fold in cranberries and pecans.
- Bake: Pour batter into the loaf pan and bake for 60–70 minutes, or until a toothpick comes out clean.
- Cool: Let the loaf cool in the pan for 10 minutes, then transfer to a rack.
Variations
- Lemon Glaze: Mix powdered sugar with lemon juice and drizzle on top.
- Cream Cheese Frosting: Make it dessert-level rich.
- Nut-Free: Omit pecans for a smooth texture.
- Berry Swap: Use blueberries, raspberries, or cherries.
Tips for Best Results
- Toss cranberries in 1 tablespoon of flour to prevent sinking.
- Use full-fat cream cheese for best texture.
- Do not overmix the batter.
- Begin checking doneness at 55 minutes.
Storage Tips
- Room Temperature: Store airtight for 3–4 days.
- Refrigerator: Keeps 1 week.
- Freezer: Wrap tightly and freeze up to 3 months.
- Make Ahead: Flavors deepen after resting overnight.
Serving Suggestions
- Toasted with butter for breakfast
- Warm with honey or cream cheese spread
- As dessert with whipped cream or glaze
- With tea or coffee for a cozy snack
FAQs
1. Can I use dried cranberries?
Yes, but reduce the sugar slightly because they’re sweeter.
2. Do I need to thaw frozen cranberries?
No, use them straight from the freezer.
3. Can I make muffins instead?
Yes—bake 20–25 minutes at 350°F.
4. Can I double the recipe?
Yes, use two loaf pans.
5. Can I substitute cream cheese?
Greek yogurt or sour cream works well.
6. How do I avoid overbaking?
Check with a toothpick at 55 minutes.
Health Benefits
- Cranberries provide antioxidants and vitamin C
- Pecans add healthy fats (optional)
- Homemade baking avoids preservatives
Conclusion
This Cream Cheese Cranberry Loaf delivers warmth, comfort, and festive flavor all in one beautiful loaf. It’s simple, reliable, and delicious enough to become a repeat favorite—perfect for holidays, gatherings, or quiet mornings at home.