Cream Cheese Cranberry Loaf

Cream Cheese Cranberry Loaf

Cream Cheese Cranberry Loaf is the kind of winter bake that instantly feels comforting and festive. While pumpkin bread often steals the spotlight in the fall, this rich, moist loaf fills that cozy-baking gap in the colder months.

With its perfect balance of sweet and tart cranberries combined with creamy, velvety cream cheese, this loaf is ideal for holiday gatherings, weekend brunch, or simply enjoying with a warm cup of coffee or tea. Every slice feels soft, flavorful, and just a little indulgent—perfect for sharing or keeping all to yourself.

Ingredients

• 2 cups all-purpose flour
• 2 cups cranberries (fresh or frozen)
• 1 1/2 cups sugar
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 (8 oz) package cream cheese, room temperature
• 4 eggs, room temperature
• 1 1/2 teaspoons vanilla extract
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt

How to Make Cream Cheese Cranberry Loaf

1. Preheat your oven to 350°F (175°C) and lightly grease two 9×5-inch loaf pans with butter or non-stick spray.
2. In a large mixing bowl, cream together the butter, cream cheese, and sugar until smooth and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
3. In a separate bowl, whisk together the flour, baking soda, and salt until evenly combined.
4. Gradually add the dry ingredients into the wet mixture, stirring just until everything is incorporated. Do not overmix.
5. Gently fold in the cranberries.
6. Divide the batter evenly between the prepared loaf pans and smooth the tops.
7. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the loaves to cool in the pans for at least 15 minutes before transferring to a wire rack. Slice and enjoy warm or at room temperature.