Go Back

Cream Cheese Cranberry Loaf

This moist cream cheese cranberry loaf recipe creates a tender quick bread with tangy cream cheese and tart cranberries. Easy to make with simple ingredients, it's perfect for breakfast, snacking, or holiday tables and stays fresh for days.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 slices
Ingredients Method Notes

Ingredients
  

For the Loaf:
  • 1/2 cup unsalted butter, softened 1 stick
  • 4 ounces cream cheese, softened half of a standard block
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1¾ cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1½ cups cranberries, fresh or frozen do not thaw if frozen
  • 1/2 cup chopped pecans optional

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper or lightly flour it.
  2. In a large mixing bowl, beat softened butter and cream cheese together with a hand or stand mixer until smooth and creamy, about 2 minutes.
  3. Gradually add the sugar and continue beating until the mixture is light and fluffy. Mix in the vanilla extract.
  4. Add the eggs one at a time, beating well after each addition until fully incorporated.
  5. In a separate medium bowl, whisk together the flour, baking powder, and salt.
  6. Add the dry ingredients to the wet mixture in two or three additions, mixing on low speed just until combined. Do not overmix.
  7. Gently fold in the cranberries and pecans (if using) with a spatula until evenly distributed. For best results, toss cranberries with 1-2 tablespoons of the flour before folding to prevent sinking.
  8. Pour batter into prepared pan, smooth the top, and bake for 60-70 minutes until a toothpick inserted in the center comes out clean. If top browns too quickly, cover loosely with foil for the last 15 minutes.
  9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Use room temperature butter and cream cheese for the smoothest batter and best texture. Cold ingredients can cause lumps or poor creaming.
Frozen cranberries work great straight from the freezer; thawing can cause excess moisture and color bleeding.
Overmixing after adding flour leads to a dense loaf. Mix only until dry streaks disappear.
If the loaf sinks in the middle, it may be underbaked. Check with toothpick and bake additional time if needed.
Store wrapped at room temperature up to 4 days, refrigerate up to 1 week, or freeze up to 2 months wrapped tightly.
Tossing cranberries in a little flour before folding helps keep them evenly distributed instead of sinking to the bottom.