Cranberry Cream Cheese Loaf

Introduction

Some recipes are so good that they never last long on the table, and this cranberry cream cheese loaf is one of them. With its moist, buttery crumb, tangy cranberries, and creamy cheesecake-like filling, it’s the kind of bread that will have everyone asking for the recipe.

This loaf is perfect for the holidays, as a homemade gift, or simply as a treat to enjoy with coffee or tea. The combination of sweet bread and a luscious cream cheese center makes it irresistible.

Ingredients

For the loaf:

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream (or plain Greek yogurt)
• 1 ½ cups cranberries (fresh or dried)

For the cream cheese filling:

• 8 ounces cream cheese, softened
• ¼ cup granulated sugar
• 1 large egg
• ½ teaspoon vanilla extract

For the glaze (optional):

• 1 cup powdered sugar
• 2–3 tablespoons milk or cream
• ½ teaspoon vanilla extract

Instructions

Step 1: Preheat oven and prepare pan

Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line with parchment paper for easy removal.

Step 2: Prepare the cream cheese filling

In a medium bowl, beat together cream cheese, sugar, egg, and vanilla until smooth and creamy. Set aside.

Step 3: Make the bread batter

1. In a bowl, whisk together flour, baking powder, baking soda, and salt.
2. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
3. Add eggs one at a time, beating well after each addition. Stir in vanilla.
4. Mix in sour cream until smooth.
5. Gradually add dry ingredients to the wet mixture, mixing until just combined.
6. Fold in cranberries.

Step 4: Assemble the loaf

1. Spread half of the batter into the prepared loaf pan.
2. Pour the cream cheese filling evenly over the batter.
3. Add the remaining batter on top, spreading it carefully to cover.

Step 5: Bake

Bake for 50–60 minutes, or until a toothpick inserted into the bread (avoiding the cream cheese layer) comes out clean.

Cool for 10 minutes in the pan, then transfer to a wire rack.

Step 6: Glaze (optional)

Whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled loaf before serving.

Tips and Variations

• Cranberry options: Use dried cranberries for extra sweetness or fresh cranberries for a tart flavor.
• Flavor boost: Add orange zest or a splash of almond extract for a holiday twist.
• Cheese swap: Try mascarpone instead of cream cheese for a slightly richer filling.
• Pan size: This recipe works well in mini loaf pans — perfect for gifting.

Storage and Freezing

• Room temperature: Store the loaf in an airtight container for up to 2 days.
• Refrigerator: Keep for up to 5 days for best freshness.
• Freezer: Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Frequently Asked Questions

Can I make this loaf ahead of time?

Yes, this loaf stays moist for several days, so it’s perfect to bake a day before serving.

Can I use frozen cranberries?

Yes, frozen cranberries work well. No need to thaw — just fold them into the batter straight from the freezer.

Can I skip the glaze?

Absolutely. The loaf is delicious on its own, but the glaze adds extra sweetness and a bakery-style finish.

Conclusion

This cranberry cream cheese loaf is soft, sweet, and filled with a creamy surprise in every slice. It’s a festive bread that works for holidays, special gatherings, or as a thoughtful homemade gift. Once you bake it, you’ll see why people always ask for the recipe.