This Cream Cheese Cranberry Loaf is a moist, tangy, and slightly sweet quick bread perfect for holiday gatherings or a cozy treat with your morning coffee. The tartness of the cranberries balances beautifully with the creamy richness of the batter, while optional pecans add a delightful crunch. Easy to make and wonderfully festive, this loaf is a must-try for cranberry season!
Ingredients
- 1 cup (c.) butter, softened
- 8 oz cream cheese, softened
- 1.5 cups (c.) sugar
- 1.5 teaspoons (tsp) vanilla extract
- 4 large eggs
- 2 cups (c.) all-purpose flour
- 1.5 teaspoons (tsp) baking powder
- 0.5 teaspoon (tsp) salt
- 2 cups (c.) fresh or frozen cranberries
- 0.5 cup (c.) chopped pecans (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- Cream Butter and Cream Cheese: In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy. Add the sugar and vanilla extract, and beat until light and fluffy.
- Add Eggs: Add the eggs, one at a time, beating well after each addition.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in Cranberries and Pecans: Gently fold the cranberries and chopped pecans (if using) into the batter until evenly distributed.
- Transfer to the Pan:
Pour the batter into the prepared loaf pan, spreading it evenly. - Bake: Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Cool and Serve: Allow the loaf to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy as a snack, breakfast treat, or dessert.
Conclusion
The Cream Cheese Cranberry Loaf is a showstopper for any occasion, with its rich, moist texture and vibrant bursts of cranberry. Whether you enjoy it warm from the oven or as a chilled slice with coffee, this loaf is guaranteed to brighten your table with flavor and festive charm.
Cream Cheese Cranberry Loaf
A rich, creamy cranberry loaf with a hint ofvanilla, balanced by tart cranberries and optional pecans for texture.
- 1 cup c. butter, softened
- 8 oz cream cheese (softened)
- 1.5 cups c. sugar
- 1.5 teaspoons tsp vanilla extract
- 4 large eggs
- 2 cups c. all-purpose flour
- 1.5 teaspoons tsp baking powder
- 0.5 teaspoon tsp salt
- 2 cups c. fresh or frozen cranberries
- 0.5 cup c. chopped pecans (optional)
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- Cream Butter and Cream Cheese: In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy. Add the sugar and vanilla extract, and beat until light and fluffy.
- Add Eggs: Add the eggs, one at a time, beating well after each addition.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in Cranberries and Pecans: Gently fold the cranberries and chopped pecans (if using) into the batter until evenly distributed.
- Transfer to the Pan:
- Pour the batter into the prepared loaf pan, spreading it evenly.
- Bake: Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Cool and Serve: Allow the loaf to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy as a snack, breakfast treat, or dessert.