This Cream Cheese Cranberry Loaf is the perfect balance of sweet, tangy, and irresistibly creamy. Bursting with juicy cranberries and swirled with rich cream cheese, every slice is soft, moist, and full of flavor. It’s a beautiful treat for holidays, brunch, or cozy afternoons with coffee — simple to make, yet elegant enough to impress.
Ingredients
For the Loaf Batter
- 1 ¾ cups 220g all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup 115g unsalted butter, softened
- 8 oz 225g cream cheese, softened
- 1 cup 200g granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- ½ cup 120ml milk
- 1 ½ cups 150g fresh or frozen cranberries (if frozen, do not thaw)
- 1 tbsp flour for tossing cranberries
Optional Sweet Glaze
- 1 cup 120g powdered sugar
- 1 –2 tbsp milk or orange juice
Instructions
Preheat oven to 350°F (175°C).
Prepare the Pan
- Grease and lightly flour a 9×5-inch loaf pan, or line with parchment paper.
- Mix Dry Ingredients
- In a bowl, whisk together:
- Flour
- Baking powder
- Baking soda
- Salt
- Set aside.
- Cream Butter & Cream Cheese
- In a large bowl, beat softened butter and cream cheese until smooth and fluffy.
- Add sugar and mix until light and creamy.
- Add Eggs & Vanilla
- Beat in eggs one at a time.
- Stir in vanilla extract.
- Combine Wet & Dry
- Add dry ingredients in three additions, alternating with milk.
- Mix gently until just combined (do not overmix).
- Add Cranberries
- Toss cranberries with 1 tablespoon flour.
- Fold them carefully into the batter.
- Bake
- Pour batter into prepared loaf pan.
- Smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool
- Let the loaf cool in the pan for 15 minutes.
- Transfer to a wire rack to cool completely.
- Add Glaze (Optional)
- Whisk powdered sugar with milk or orange juice.
- Drizzle over cooled loaf.
- Let set before slicing.
