Cranberry Cream Cheese Bread is a festive, flavorful loaf that combines the tartness of cranberries with the richness of cream cheese, all wrapped in a tender, golden-brown bread. It’s a recipe that feels indulgent yet approachable, perfect for holiday gatherings, cozy breakfasts, or as a sweet treat to enjoy with coffee or tea.
The bread balances contrasting flavors beautifully: the cranberries provide a burst of tangy freshness, while the cream cheese adds a creamy, slightly tangy richness that melts into the crumb. The bread itself is moist and soft, with a subtle sweetness that ties everything together. It’s not overly sugary, making it versatile enough to serve as either a dessert or a breakfast bread.
This recipe is also visually stunning. The bright red cranberries studded throughout the loaf create a festive look, while the cream cheese layer adds a luscious surprise in every slice. It’s a dish that delights both the eyes and the palate, embodying the warmth and joy of seasonal baking.
INGREDIENTS:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream or plain yogurt
- 1½ cups fresh or frozen cranberries (halved if large)
- 8 ounces cream cheese, softened
- ¼ cup powdered sugar (for cream cheese filling)
INSTRUCTION:
- Prepare the cream cheese filling: In a small bowl, mix softened cream cheese with powdered sugar until smooth. Set aside.
- Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream butter and sugar: In another bowl, beat butter and granulated sugar until light and fluffy. Add eggs one at a time, followed by vanilla extract.
- Add sour cream: Mix in sour cream (or yogurt) until well combined.
- Combine wet and dry: Gradually add the dry mixture to the wet mixture, stirring until just combined. Do not overmix.
- Fold in cranberries: Gently fold cranberries into the batter.
- Layer the bread: Grease a loaf pan. Pour half of the batter into the pan, spread the cream cheese filling evenly over it, then top with the remaining batter.
- Bake: Place in a preheated oven at 350°F (175°C) and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Allow the bread to cool for at least 15 minutes before slicing. Serve warm or at room temperature.
SERVINGS:
This recipe yields approximately 8–10 slices, making it ideal for sharing at gatherings or enjoying over several days.
NOTE:
- Cranberry choice: Fresh cranberries provide a tart burst, while frozen cranberries work just as well. Avoid dried cranberries, as they alter the texture.
- Cream cheese filling: For a richer flavor, you can add a splash of vanilla or lemon zest to the cream cheese mixture.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The bread can also be frozen for longer storage.
- Serving ideas: This bread pairs beautifully with a hot cup of coffee, spiced tea, or even mulled cider. It can also be lightly toasted and spread with butter for breakfast.
- Festive appeal: The bright cranberries and creamy filling make this bread a standout dish for holiday tables, offering both flavor and visual charm.