Cream Cheese Cranberry Loaf

Hey there, friends! Today, I’ve got something super cozy and festive cooked up for you — a Cream Cheese Cranberry Loaf. It’s the perfect blend of tangy cranberries and creamy goodness wrapped up in a delicious loaf. This little number is something that’s sure to jazz up your breakfast table or be a star at your next coffee catch-up. Not only is it ridiculously simple, but it’s like a big hug in the form of a loaf.

My husband and tiny humans? Obsessed. I swear, every year when cranberries start popping up at the market, the demand for this loaf reaches a fever pitch in my house. Imagine my little ones sneaking into the kitchen, leaving a trail of cranberry dots as they “help” me prep. And my husband? He walks around with crumbs on his shirt and doesn’t even realize it. This recipe? Pure family magic.

Why You’ll Love This Cream Cheese Cranberry Loaf

– It’s got cranberries. Isn’t that festive and fun? Plus, it’s a fab way to sneak in some fruit.
– That creamy, dreamy texture: imagine a tangy cheesecake had a muffin baby — yes, it’s that soft and lovely.
– Perfect for breakfast, brunch, or those midnight kitchen raids when nobody is watching.
– Smells like a holiday candle but no need to dust afterward!

How to Make It

Okay, fate has put us in the kitchen together — let’s get messy and start baking. So, preheat that oven like you mean it. We’re talking about 350°F because what’s a loaf without a blazing hot oven? While it’s getting cozy, mix your cream cheese and sugar in a bowl till they sing a happy song. I know they technically don’t sing, but who needs music when the mixer is rumbling?

Then, eggs! Crack them like you’re in a cheesy baking show montage. Mix them in, one by one, until everything’s playing nice and smooth. Add a dash of vanilla — it’s the fairy dust moment. Now here’s the thing: add your dry ingredients gently. They’re sensitive souls and don’t like sassy backtalk in the form of clumps. Gently fold them in with love, and finally, toss in those beautiful cranberries. Try not to eat too many straight from the bag, okay?

Pour that luscious batter into your loaf pan. Smooth it out like tucking in a baby. Into the oven it goes, and now we wait. And smell. And drool a bit.

Ingredient Notes

– **Flour:** Flour is like the stage for our performance. Swap it for gluten-free if needed, but make sure you know your flour — they can be tricky and bossy.
– **Cranberries:** Fresh cranberries make this loaf the star it is. If you dare use dried ones, we won’t talk.
– **Cream Cheese:** Oh man, cream cheese is our secret weapon here. When softened, it becomes the hero we all need — even if you forgot to soften it, just go! It eventually forgives you.

Recipe Steps

1. Preheat your oven to 350°F (180°C).
2. In a mixing bowl, beat cream cheese and sugar until smooth.
3. Add eggs and vanilla; mix until combined.
4. Gradually fold in dry ingredients until smooth.
5. Stir in cranberries.
6. Pour batter into greased loaf pan and smooth top.
7. Bake for 60-70 minutes until a toothpick comes out clean from the center.

What to Serve It With

Tips & Mistakes

– Be sure to use fresh cranberries; dried ones just don’t have the same bite or tang.
– Keep an eye on that oven timer — nothing’s sadder than an over-baked loaf.

Storage Tips

Leftovers, if you have them (unlikely), can cozy up in an airtight container in the fridge, begging to be enjoyed cold… or thrown into the toaster for breakfast glory. Cold, it’s still divine, especially when you forget to eat anything else for breakfast.

Variations and Substitutions

Ran out of sugar once and didn’t want to face the little people’s wrath? Honey works. Not as sticky as my kids can be, but it does the trick. Want to sprinkle in some nuts, say walnuts? Totally doable. Skip anything weird, though, like carrots. Nobody wants that saga.

Frequently Asked Questions

Cream Cheese Cranberry Loaf

This moist and flavorful cream cheese cranberry loaf is perfect for breakfast or an afternoon snack, combining tart cranberries with a sweet, creamy batter.

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Prep Time: 15 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2.5 cups all-purpose flour
• ▢ 1 cup granulated sugar
• ▢ 0.5 cup fresh cranberries halved
• ▢ 8 oz cream cheese softened
• ▢ 0.5 cup unsalted butter melted
• ▢ 2 large eggs
• ▢ 0.5 cup sour cream
• ▢ 1.5 tsp baking powder
• ▢ 0.25 tsp salt
• ▢ 1 tsp vanilla extract

Instructions

Preparation Steps

• Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan and set aside.
• In a medium bowl, whisk together the flour, baking powder, and salt.
• In a large bowl, beat the cream cheese and sugar together until smooth. Add the eggs one at a time, beating well after each addition.
• Mix in the melted butter, sour cream, and vanilla extract until combined.
• Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Gently fold in the cranberries.
• Pour the batter into the prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the loaf to cool in the pan for 10 minutes, then remove and cool completely on a wire rack before slicing.

Notes

This loaf can be refrigerated for up to 5 days and tastes great toasted with butter or cream cheese.