This Cream Cheese Cranberry Loaf is the ultimate holiday-inspired quick bread, bursting with tart cranberries and balanced by a rich, buttery cream cheese batter. Moist, flavorful, and slightly tangy, this loaf is perfect for breakfast, brunch, or a sweet afternoon treat. Whether you enjoy it plain, glazed, or frosted, this recipe is guaranteed to impress.
Who Is This Recipe For?
This loaf is perfect for:
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Holiday bakers who want a festive, crowd-pleasing recipe.
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Quick bread lovers seeking a moist, flavorful loaf with seasonal flair.
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Families looking for a make-ahead treat for gatherings or cozy weekends.
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Beginner bakers since this recipe is simple yet yields bakery-worthy results.
Why It’s Great
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Moist and rich texture from cream cheese and butter.
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Festive flavor—the tart cranberries contrast beautifully with the sweet loaf.
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Customizable with nuts, glazes, or fruit swaps.
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Freezer-friendly, making it a perfect make-ahead option.
Ingredients
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½ cup (1 stick) unsalted butter, softened
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4 oz cream cheese, softened
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1 cup granulated sugar
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1 tsp vanilla extract
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2 large eggs
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1 ¾ cups all-purpose flour
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1 tsp baking powder
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½ tsp salt
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1 ½ cups fresh or frozen cranberries
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½ cup chopped pecans (optional)
Kitchen Equipment Needed
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Standard loaf pan (9×5 inch)
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Mixing bowls
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Hand or stand mixer
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Spatula
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Whisk
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Measuring cups and spoons
Step-by-Step Instructions
1. Prepare the Pan & Oven
Preheat oven to 350°F (175°C). Grease and flour a loaf pan.
2. Cream Butter & Cream Cheese
In a large bowl, beat softened butter and cream cheese until smooth and creamy.
3. Add Sugar & Vanilla
Gradually mix in sugar and vanilla extract until light and fluffy.
4. Incorporate Eggs
Add eggs one at a time, beating well after each addition.
5. Mix Dry Ingredients
In another bowl, whisk together flour, baking powder, and salt. Slowly add to wet mixture, mixing until just combined. Do not overmix.
6. Fold in Add-Ins
Gently fold cranberries and pecans (if using) into the batter.
7. Bake
Pour batter into the loaf pan and spread evenly. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
Storage
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Room Temperature: Store covered for up to 3 days.
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Refrigerator: Wrap tightly and refrigerate for up to 1 week.
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Freezer: Freeze whole or sliced loaf for up to 2 months. Thaw overnight before serving.
Variations & Serving Suggestions
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Glaze: Drizzle with a simple vanilla or lemon glaze for added sweetness.
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Frosting: Spread cream cheese frosting on top for a decadent version.
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Nut-Free: Omit pecans for an allergy-friendly loaf.
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Fruit Swaps: Replace cranberries with blueberries, raspberries, or cherries for seasonal twists.
FAQ
Can I use dried cranberries instead of fresh or frozen?
Yes, but soak them in warm water or orange juice for 10 minutes before adding to prevent dryness.
Do I need to thaw frozen cranberries?
No, use them straight from the freezer to avoid excess moisture.
Why is my loaf dense?
Overmixing the batter can make the loaf heavy—mix just until ingredients combine.
Can I double the recipe?
Yes! This recipe doubles well—bake in two loaf pans.
Conclusion
This Cream Cheese Cranberry Loaf is the perfect mix of sweet, tangy, and moist—a festive quick bread you’ll want to bake again and again. With simple ingredients, endless variations, and a rich flavor, it’s ideal for holidays, potlucks, or everyday indulgence. Bake it once, and it’s sure to become a family favorite.
