Ingredients for Cream Cheese Cranberry Loaf
- 2 cups all-purpose flour
Provides structure and a light, fluffy texture to the loaf. - 2 cups cranberries (fresh or frozen)
Adds bursts of tart flavor and festive color. - 1 1/2 cups granulated sugar
Balances the tartness of the cranberries with sweetness. - 1 cup (2 sticks) unsalted butter, room temperature
Ensures a moist and tender crumb. - 8 oz. cream cheese, room temperature
Infuses a creamy richness throughout the loaf. - 4 large eggs, room temperature
Provides lift and structure for the loaf. - 1 1/2 teaspoons vanilla extract
Adds warmth and depth of flavor. - 1 1/2 teaspoons baking soda
Helps the loaf rise perfectly. - 1/2 teaspoon salt
Enhances the overall flavor profile.
Step-by-Step Instructions
Step 1: Prepare Your Tools and Ingredients
Before you start, gather all your ingredients and allow the butter, cream cheese, and eggs to come to room temperature. This ensures they incorporate smoothly for a velvety batter. Preheat your oven to 350°F (175°C) and grease a standard 9×5-inch loaf pan or line it with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
In a medium bowl, combine the flour, baking soda, and salt. Use a whisk to mix thoroughly. This step ensures even distribution of the leavening agent, which is crucial for a consistent rise.
Step 3: Cream the Butter, Cream Cheese, and Sugar
In a large mixing bowl, beat the butter, cream cheese, and sugar together using a hand mixer or stand mixer on medium speed. Continue beating until the mixture becomes light, fluffy, and pale in color. This process typically takes 2-3 minutes and is essential for a tender loaf.
Step 4: Incorporate the Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure everything is fully incorporated. Stir in the vanilla extract for a burst of warm, fragrant flavor.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing on low speed. Be careful not to overmix, as this can result in a dense loaf. Mix just until no streaks of flour remain.
Step 6: Fold in the Cranberries
Using a spatula, gently fold in the cranberries. If you’re using frozen cranberries, there’s no need to thaw them. Coating them lightly in flour before folding can prevent them from sinking to the bottom of the loaf.
Step 7: Pour Batter into the Pan
Transfer the batter into your prepared loaf pan. Smooth the top with a spatula for even baking. If desired, sprinkle a tablespoon of sugar over the top for a crisp, sweet crust.
Step 8: Bake to Perfection
Place the loaf in the center of your preheated oven and bake for 60-70 minutes. Start checking for doneness at the 60-minute mark by inserting a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs, it’s ready.
Pro Tip: If the top of the loaf is browning too quickly, cover it loosely with aluminum foil halfway through baking.
Step 9: Cool Completely
Remove the loaf from the oven and allow it to cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely. This step is crucial to set the crumb and make slicing easier.
Serving Suggestions
- Serve slices of this Cream Cheese Cranberry Loaf as is for a simple yet satisfying dessert or breakfast treat.
- Pair it with a dollop of whipped cream or a drizzle of cream cheese glaze for an extra indulgent presentation.
- Enjoy it warm with a cup of coffee, tea, or hot chocolate for a cozy holiday vibe.
Storage Tips
- Room Temperature: Wrap the loaf tightly in plastic wrap or store it in an airtight container. It will stay fresh for up to 3 days.
- Refrigeration: For longer storage, refrigerate the loaf for up to 5 days. Allow it to come to room temperature before serving for the best flavor and texture.
- Freezing: Wrap the loaf (or individual slices) in plastic wrap, then in aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and warm slices in the microwave or oven if desired.
