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Slice of juicy cream cheese cranberry bread with fresh cranberries

Juicy Cream Cheese Cranberry Bread

A moist and flavorful bread combining cream cheese and cranberries, perfect for holidays and family gatherings.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American, Holiday
Calories: 230
Ingredients Method Notes

Ingredients
  

For the Bread
  • 2 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup granulated sugar
  • 0.5 cup unsalted butter, softened
  • 8 oz cream cheese, softened
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen cranberries, chopped Use fresh for best flavor, frozen can be used without thawing.
For the Topping
  • 0.25 cup brown sugar
  • 1 teaspoon cinnamon

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper for easy removal.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  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.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully combined.
  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.
  6. Gently fold in the chopped cranberries, ensuring even distribution throughout the batter.
Baking
  1. 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.
  2. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
  3. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

This bread can be stored at room temperature for up to 3 days or in the fridge for up to a week. Warm slices in the microwave for about 10-15 seconds or enjoy it cold. Can substitute with whole wheat flour for a healthier option or add nuts for extra crunch.