Cream Cheese Cranberry Loaf is tender, tangy, and absolutely bursting with jewel-toned cranberries in every slice! This recipe combines the richness of cream cheese with tart cranberries to create a moist, flavorful quick bread that’s perfect for breakfast, brunch, or holiday gift-giving.
Why You’ll Love This Recipe
Soft, moist, and beautifully festive, this Cream Cheese Cranberry Loaf is a delightful blend of tangy cranberries and rich cream cheese. Each slice is tender with bursts of sweet-tart flavor, making it perfect for breakfast, dessert, or gifting during the holidays. Simple to bake and irresistibly good, it’s a seasonal favorite you’ll make again and again.
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Cream Cheese Cranberry Loaf
- Total Time: 1 hour 30 minutes
- Yield: 2 loaves
Description
Moist quick bread featuring cream cheese for richness and tart cranberries for bright flavor. This recipe makes two beautiful loaves perfect for holiday entertaining or gift-giving.
Ingredients
For the Loaf:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 8 ounces cream cheese, room temperature (I love Philadelphia brand!)
- 1 1/2 cups granulated sugar
- 4 large eggs, room temperature
- 1 1/2 teaspoons vanilla extract
- 2 cups cranberries (fresh or frozen; if frozen, do not thaw)
Friendly Notes:
- Room temperature is KEY: Make sure your butter, cream cheese, and eggs are at room temperature. This ensures everything blends smoothly and creates that perfect tender crumb.
- Fresh vs. Frozen: Both work beautifully! If using frozen cranberries, add them straight from the freezer—no thawing needed.
- Sugar Substitution: You can use half white sugar and half light brown sugar for a slightly deeper flavor.
Instructions
Heat your oven to 350°F (177°C). Generously grease two 9×5-inch loaf pans with butter or nonstick spray. Don’t skip this step—you want these beauties to release perfectly! I like to grease, then dust with a little flour for extra insurance.
In a large bowl, beat together the room temperature butter, cream cheese, and sugar using your hand mixer or stand mixer. Beat on medium-high speed for 3-4 minutes until the mixture is light, fluffy, and pale in color. This step is crucial—it incorporates air and creates that tender texture we’re after!
Add the eggs one at a time, beating well after each addition. This helps create a stable emulsion and prevents the batter from curdling. After all four eggs are incorporated, mix in the vanilla extract. Your batter should look smooth and creamy at this point.
In a separate bowl, whisk together the flour, baking soda, and salt. This distributes the leavening evenly throughout the flour, so you get consistent rise and texture in every bite.
Add the dry ingredients to the wet ingredients gradually, mixing on low speed just until you can’t see any more flour streaks. Don’t overmix! Overmixing develops the gluten in the flour and can make your loaf tough instead of tender. A few lumps are totally fine.
Using a rubber spatula, gently fold in the cranberries until they’re evenly distributed throughout the batter. Use a folding motion rather than stirring to keep the batter light and airy.
Divide the batter evenly between your two prepared loaf pans. I like to use a kitchen scale to make sure they’re equal, but eyeballing works too! Smooth the tops with your spatula. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Let the loaves cool in their pans for at least 15 minutes—this helps them set and makes them easier to unmold. Then turn them out onto a wire rack and let them cool completely before slicing. I know it’s tempting to cut into them while warm, but trust me, they slice SO much better when cool!
Notes
- Prevent over-browning: If your loaf tops are getting too dark before they’re done in the middle, tent them loosely with aluminum foil for the last 15-20 minutes of baking.
- Test for doneness properly: Insert a toothpick into the center of the loaf, not near the edges. It should come out clean or with a few moist (not wet) crumbs.
- Even baking: Place your loaf pans in the center of the oven, not touching each other or the oven walls, for the most even heat circulation.
- Common mistake to avoid: Don’t open the oven door before 55 minutes of baking time. The sudden temperature drop can cause your loaves to sink in the middle!
- Smart shortcut: No stand mixer? No problem! You can use a hand mixer or even mix by hand with a wooden spoon—it’ll just take a bit more elbow grease to get that butter and cream cheese fluffy.
- Prep Time: 20 minutes
- Cook Time: 60-70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredient List
For the Loaf:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 8 ounces cream cheese, room temperature (get Philadelphia—store brand gets weird)
- 1 1/2 cups granulated sugar
- 4 large eggs, room temperature
- 1 1/2 teaspoons vanilla extract
- 2 cups cranberries (fresh or frozen—leave frozen ones frozen)
Friendly Notes:
- Room temp is life or death here—learned this the hard way with lumpy disaster batter
- Frozen cranberries go straight from bag to bowl—thawing turns them to mush
- Half brown sugar instead of all white is gorgeous—tastes deeper somehow
Why These Ingredients Work
Cream cheese is doing ALL the work here. Keeps everything ridiculously moist for days while stopping it from being straight sugar-bomb sweet. My daughter once asked why we don’t just use more butter and less cream cheese—made it that way to show her and it turned out dry as chalk. She never questioned me again.
Baking soda hits the acid from cream cheese and cranberries and puffs everything up nice and tender. Cranberries explode while baking and leave these amazing tart spots everywhere. One time I ran out and tried raisins instead—do not make my mistakes. Eggs hold it together and vanilla makes your kitchen smell good enough that neighbors knock asking what you’re making.
Essential Tools and Equipment
Round up:
- Two 9×5-inch loaf pans (metal—glass bakes weird)
- Hand mixer or stand mixer
- Big bowl
- Smaller bowl
- Whisk
- Rubber spatula
- Cooling rack
- Butter or spray
How To Make Cream Cheese Cranberry Loaf
Step 1: Preheat and Prep Your Pans
Heat your oven to 350°F (177°C). Generously grease two 9×5-inch loaf pans with butter or nonstick spray. Don’t skip this step—you want these beauties to release perfectly! I like to grease, then dust with a little flour for extra insurance.
Step 2: Cream the Butter, Cream Cheese, and Sugar
In a large bowl, beat together the room temperature butter, cream cheese, and sugar using your hand mixer or stand mixer. Beat on medium-high speed for 3-4 minutes until the mixture is light, fluffy, and pale in color. This step is crucial—it incorporates air and creates that tender texture we’re after!
Step 3: Add the Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. This helps create a stable emulsion and prevents the batter from curdling. After all four eggs are incorporated, mix in the vanilla extract. Your batter should look smooth and creamy at this point.
Step 4: Whisk Together the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. This distributes the leavening evenly throughout the flour, so you get consistent rise and texture in every bite.
Step 5: Combine Wet and Dry Ingredients
Add the dry ingredients to the wet ingredients gradually, mixing on low speed just until you can’t see any more flour streaks. Don’t overmix! Overmixing develops the gluten in the flour and can make your loaf tough instead of tender. A few lumps are totally fine.
Step 6: Fold In the Cranberries
Using a rubber spatula, gently fold in the cranberries until they’re evenly distributed throughout the batter. Use a folding motion rather than stirring to keep the batter light and airy.
Step 7: Fill the Pans and Bake
Divide the batter evenly between your two prepared loaf pans. I like to use a kitchen scale to make sure they’re equal, but eyeballing works too! Smooth the tops with your spatula. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Step 8: Cool Completely
Let the loaves cool in their pans for at least 15 minutes—this helps them set and makes them easier to unmold. Then turn them out onto a wire rack and let them cool completely before slicing. I know it’s tempting to cut into them while warm, but trust me, they slice SO much better when cool!
You Must Know
Room temp everything or prepare for lumpy disappointing batter. Cold cream cheese won’t mix with butter ever. You can beat until your arm falls off—still lumpy. Set out an hour before. Forgot? Microwave in 5-second bursts watching like a hawk. Melted butter ruins everything so be careful.
Personal Secret: Coat cranberries with flour before folding in. They stay put instead of sinking. Found this trick after making a loaf where all cranberries lived at the bottom while the top was just plain bread. Looked ridiculous.
Pro Tips & Cooking Hacks
- Tops getting dark fast? Foil tent loosely last 15-20 minutes
- Toothpick goes in dead center only—edges lie about doneness
- Pans need space between them in oven for air moving around
- Opening oven before 55 minutes = sunken loaves = sadness
- No mixer? Wooden spoon works if you’ve got decent arms
Flavor Variations / Suggestions
Change it up:
- Orange Cranberry: 1-2 teaspoons orange zest in batter. Maybe tablespoon juice. Citrus cranberry combo is unreal
- White Chocolate Cranberry: 1/2 cup white chocolate chips with cranberries.
- With Nuts: 1/2 cup chopped pecans or walnuts for crunch
- Spiced: 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg in dry stuff. Tastes cozier
- Lemon: Swap vanilla for lemon extract plus lemon zest. Different mood entirely
- Extra Tart: Skip sugar on cranberries if you’re into sour
Make-Ahead Options
This is one of my favorite make-ahead recipes for busy holiday mornings! Here’s how to plan ahead:
- The batter: You can mix the batter up to 2 hours ahead and keep it covered in the fridge before baking. Just let it sit at room temperature for 10 minutes before baking and add 5-10 minutes to the bake time.
- Bake and freeze: These loaves freeze beautifully! Bake both loaves, let them cool completely, wrap tightly in plastic wrap, then again in aluminum foil, and freeze for up to 2 months. Thaw wrapped at room temperature for several hours or overnight.
- Individual slices: Slice the cooled loaf, wrap individual slices in plastic wrap, and freeze. Pull out single slices as needed for a quick breakfast or snack!
- Gift-giving prep: Bake the loaves 1-2 days ahead and store them wrapped at room temperature. They actually taste even better the next day as the flavors meld!
Recipe Notes & Baker’s Tips
- About those cranberries: If you’re using very tart fresh cranberries, toss them with 1-2 teaspoons of sugar before folding into the batter. This takes the edge off without making them too sweet.
- Why two loaves? This recipe is designed to make two loaves because the batter needs the extra space and air circulation to bake evenly. Trying to bake it all in one large pan can result in an undercooked center.
- Pan size matters: Using a different size pan will affect baking time. Smaller pans = longer baking time; larger pans = shorter time. Always test with a toothpick.
- Altitude adjustment: If you’re baking at high altitude, reduce the baking soda to 1 1/4 teaspoons and increase the oven temperature by 15-25°F.
Serving Suggestions
However you want:
- Powdered sugar dusting looks professional
- Cream cheese spread (more cream cheese why not)
- Toast with orange marmalade breakfast style
- Brunch table with eggs bacon
- Thin slices afternoon tea
- Warm with ice cream pretend dessert
How to Store Your Cream Cheese Cranberry Loaf
Room Temperature: Plastic wrap tight or airtight container. 2 days counter. Away from windows heat.
Refrigerator: Wrap tight, fridge 5 days. Still moist. Room temp slices or microwave 10-15 seconds.
Freezer: Plastic wrap then foil whole or sliced. 2 months frozen. Thaw wrapped counter hours or fridge overnight.
Reheating: Cold is great but microwave 10-15 seconds or light toast if you want warm.
Allergy Information
Contains: Wheat (gluten), dairy (butter, cream cheese), and eggs
Dairy-Free Option: While this loaf relies heavily on cream cheese for its texture, you can try using dairy-free cream cheese (like Kite Hill) and plant-based butter. The texture may be slightly different, but it should still work!
Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend (like Bob’s Red Mill). Make sure it contains xanthan gum for the best texture.
Egg-Free: This one’s tricky since eggs provide so much structure. You could try using flax eggs (4 tablespoons ground flaxseed mixed with 12 tablespoons water, let sit 5 minutes), but I haven’t personally tested this substitution.
Nut-Free: This recipe is naturally nut-free! Just skip any nut additions in the variations.
Questions I Get Asked A Lot
Can I use dried cranberries instead of fresh or frozen?
No no no. Doesn’t work. Fresh frozen cranberries burst and release moisture tartness. Dried just sit there hard. Totally different thing. Fresh or frozen only.
My loaf sank in the middle—what happened?
Not done or opened oven early. Full bake time, toothpick center test. Opening before 55 minutes drops temp causes sinking always. Wait.
Do I really need to use room temperature ingredients?
Yes. Cold cream cheese butter = lumps forever. Cold eggs = curdled separated batter. Hour out minimum. Not optional.
Why does my loaf have a crack on top?
Supposed to. Quick bread thing. Outside sets, inside keeps rising, cracks happen. Means correct baking not mistake.
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