This Cream Cheese Cranberry Bread combines the richness of cream cheese with the tartness of cranberries, resulting in a moist and flavorful loaf that’s perfect for breakfast, dessert, or a delightful snack.Margin Making Mom®
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz package cream cheese, softenedJulie’s Eats & Treats ®
- 1½ cups granulated sugarSailor Bailey
- 1½ teaspoons vanilla extract
- 4 large eggs
- ½ cup milk
- 2 cups all-purpose flourMy Mini Chefs
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 2 cups fresh or frozen cranberries77recipes.com+1Log in or sign up to view+1
- ½ cup chopped pecans (optional)
Instructions:
- Prepare the Oven and Pans:
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9×5-inch loaf pans to prevent sticking.
- Prepare the Cranberries:
- If using fresh cranberries, rinse and drain them. If using frozen, there’s no need to thaw; just ensure they’re not clumped together.
- Prepare the Batter:
- In a large mixing bowl, cream together the softened butter, cream cheese, and granulated sugar until the mixture is light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract.77recipes.com+1Margin Making Mom®+1
- Combine Dry Ingredients:
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- Mix Wet and Dry Ingredients:
- Gradually add the dry ingredients to the butter-cream cheese mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined after each addition.
- Gently fold in the cranberries and chopped pecans (if using) using a spatula.My Mini Chefs
- Bake the Loaves:
- Divide the batter evenly between the prepared loaf pans, smoothing the tops with a spatula.
- Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- If using one large loaf pan, bake for approximately 90 minutes, checking for doneness as above.Julie’s Eats & Treats ®
- Cool and Serve:
- Remove the loaves from the oven and let them cool in the pans for about 10 minutes.
- Afterward, transfer the loaves to a wire rack to cool completely before slicing.
Storage Tips:
- At Room Temperature: Once cooled, wrap the bread tightly in plastic wrap or store in an airtight container. It will remain fresh for up to 4 days.
- Refrigeration: For extended freshness, store the bread in the refrigerator, where it can last up to a week.
- Freezing: To freeze, wrap the cooled bread tightly in plastic wrap and place it in a freezer-safe bag. It can be frozen for up to 2 months. Thaw at room temperature before serving.
Enjoy your homemade Cream Cheese Cranberry Bread with a cup of coffee or tea!
