Introduction

Cream Cheese Cranberry Bread is a moist, flavorful loaf bursting with tart cranberries and a subtle vanilla cream cheese swirl. Perfect for breakfast, brunch, or a sweet snack, this easy-to-make bread combines rich textures with a touch of holiday cheer any time of year.

A loaf of cranberry bread with a light golden brown crust and visible bright red cranberries swirled and scattered throughout the surface, resting on a white marbled texture. To the right is a clear glass jar filled with glossy, fresh red cranberries, with a few cranberries scattered around the jar and some pecan halves nearby. The bread has a soft, slightly cracked top showing its moist interior dotted with cranberries inside. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup butter, softened
8 oz cream cheese, softened
1 1/2 cups sugar
1 1/2 teaspoons vanilla extract
4 eggs
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups cranberries, fresh or frozen
1/2 cup chopped pecans (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease two 9×5-inch loaf pans or prepare four mini loaf pans if preferred.
Step 2: In a large mixing bowl, cream together the softened butter, cream cheese, sugar, and vanilla extract until smooth and well combined.
Step 3: Add the eggs one at a time, beating well after each addition to ensure the batter is fluffy and smooth.
Step 4: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually mix these dry ingredients into the wet batter until just combined.
Step 5: Gently fold in the cranberries and chopped pecans, being careful not to overmix the batter.
Step 6: Pour the batter evenly into the prepared loaf pans. Bake at 350°F for 45 to 60 minutes if using two loaf pans; for four mini loaf pans, bake about 40 minutes. A toothpick inserted in the center should come out clean.
Step 7: Allow the bread to cool in the pans for about 10 minutes before transferring to wire racks to cool completely.

Tips & Variations

If you prefer, you can bake the entire batter in one 9×5-inch loaf pan, but expect a longer baking time of about 90 minutes. For best results and even baking, two loaf pans are recommended.
Fresh or frozen cranberries both work well; just add frozen cranberries directly to the batter without thawing.
For a nut-free version, simply omit the pecans.
Try substituting walnuts or almonds if you want a different nutty flavor.

Storage

Store the cream cheese cranberry bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. It can also be refrigerated for up to one week. To enjoy warm bread, reheat slices in the microwave for 10 to 15 seconds. This bread also freezes well; wrap it tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

How to Serve

A close-up view of a golden brown baked loaf with a cracked top showing swirls and small patches of bright red cranberries embedded inside. To the right, a clear jar filled with shiny red cranberries sits on a textured beige cloth with some scattered cranberries and crumbs nearby. The background is a white marbled surface, adding a clean and soft contrast to the warm colors of the loaf and cranberries. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries without thawing?

Yes, you can add frozen cranberries directly to the batter. This helps prevent the berries from bleeding too much into the bread and keeps their texture intact.

What is the best way to check if the bread is done?

Insert a toothpick or thin skewer into the center of the loaf. If it comes out clean or with just a few moist crumbs, the bread is done. Avoid opening the oven too early to maintain consistent baking temperatures.