Juicy Cream Cheese Cranberry Bread
Every holiday season, I find myself reminiscing about the warmth of my grandmother’s kitchen. The aroma of fresh-baked goods wafting through the air, mingling with the sweet, tart scent of cranberries, is a memory etched in my heart. It was during one of those cozy afternoons that I discovered the perfect way to blend the creamy richness of cream cheese with the vibrant flavor of cranberries thus, creating my Juicy Cream Cheese Cranberry Bread. This recipe is more than just a delightful treat; it’s a piece of my family history, a nod to cherished gatherings, and a way to pass on that warmth to my loved ones. The combination of rich cream cheese and the zingy cranberries makes each bite a blissful experience, and it’s a recipe that strengthens bonds over coffee or tea with family and friends.
What Makes This Recipe Special
What sets my Juicy Cream Cheese Cranberry Bread apart is its delightful balance of flavors and textures. Not only is it rich and moist, but it also offers a lightness that makes it perfect for any occasion. It’s healthier than your average dessert thanks to the use of whole cranberries and cream cheese, which provide a tangy quality that cuts through the sweetness. This bread is not just quick to prepare; it’s sure to impress family and friends, making it a favorite at gatherings. It’s a recipe that marries gourmet baking with the simplicity of home, ensuring it will become a staple in your kitchen.
Ingredients You’ll Need
For the Bread:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 8 oz cream cheese, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen cranberries, chopped
For the Topping:
- ¼ cup brown sugar
- 1 teaspoon cinnamon
Tip: Use fresh cranberries for a burst of flavor. If using frozen cranberries, no need to thaw; just chop and fold them directly into the batter to maintain texture.
How to Make Juicy Cream Cheese Cranberry Bread
Step 1:
Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper for easy removal.
Step 2:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3:
In a large mixing bowl, cream together the softened butter, cream cheese, and granulated sugar using a hand mixer or a stand mixer on medium speed until the mixture is light and fluffy.
Step 4:
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully combined.
Step 5:
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix; a few lumps are perfectly fine.
Step 6:
Gently fold in the chopped cranberries, ensuring even distribution throughout the batter.
Step 7:
Pour the batter into the prepared loaf pan. In a small bowl, mix the brown sugar and cinnamon, then sprinkle it evenly over the top of the batter.
Step 8:
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Tips & Recipe Variations
- Storage: This bread can be wrapped in plastic wrap and stored at room temperature for up to 3 days or in the fridge for up to a week.
- Reheating: Warm slices in the microwave for about 10-15 seconds or enjoy it cold.
- Variations:Substitute half of the all-purpose flour with whole wheat flour for a healthier option.
- Use dried cranberries instead of fresh for a chewier texture.
- Add nuts, such as walnuts or pecans, for an extra crunch.
Pro Tip: For an extra touch of sweetness, drizzle a simple glaze made from powdered sugar and water over the cooled bread.
How to Serve
Serve your Juicy Cream Cheese Cranberry Bread warm or at room temperature. Pair it with a steaming cup of coffee or a festive spiced tea to enhance the flavors. It also makes a wonderful afternoon snack or a sweet addition to your breakfast spread. To present, slice the bread, arrange the slices neatly on a charming wooden board, and sprinkle some extra cranberries or a dusting of powdered sugar on top for a festive touch.
Frequently Asked Questions
Can I make this recipe ahead of time?
Absolutely! This bread keeps well and tastes even better the next day as the flavors meld.
Can I freeze the leftovers?
Yes! Wrap the bread tightly in plastic wrap and foil, and it will last in the freezer for up to 3 months. Thaw overnight in the fridge before serving.
What can I use instead of cream cheese?
You can substitute cream cheese with Greek yogurt for a lighter version, but it will alter the texture slightly.
How do I prevent the dish from becoming watery?
Ensure your cranberries are well-drained if using frozen ones. Pat them dry with a paper towel before chopping and adding them to the batter.
Can I make this vegetarian or dairy-free?
To make it dairy-free, use a plant-based cream cheese alternative and substitute the butter with coconut oil or a dairy-free margarine.
In closing, my Juicy Cream Cheese Cranberry Bread is more than just a recipe; it’s a celebration of togetherness and warmth. Each bite transports me back to those cherished moments spent with family, surrounded by laughter, delicious aromas, and the love that fills the room. I encourage you to give this delightful recipe a try and share your own stories and results. Together, let’s keep the joy of baking alive!
“This bread is simply delightful! I made it for my family, and everyone raved about the moist texture and tangy cranberries. It’s now our family favorite!”
Juicy Cream Cheese Cranberry Bread
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter, cream cheese, and granulated sugar using a hand mixer or a stand mixer on medium speed until the mixture is light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix; a few lumps are perfectly fine.
- Gently fold in the chopped cranberries, ensuring even distribution throughout the batter.
- Pour the batter into the prepared loaf pan. In a small bowl, mix the brown sugar and cinnamon, then sprinkle it evenly over the top of the batter.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
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