This cranberry cream cheese bread is a moist pound cake studded with tart cranberries to put you in the holiday spirit. It has a rich, creamy swirl of cream cheese that perfectly balances the juicy cranberries. It's the perfect festive treat for the holiday season!
Cranberry is one of those flavors that just screams holiday. Their tartness brings a bright, festive flavor to any treat. This cranberry cream cheese bread combines juicy cranberries and a rich swirl of cream cheese, making it a recipe you have to add to your holiday baking repertoire!
This is a perfect recipe for Christmas morning breakfast, and the leftovers (if there are any!) make for a delicious snack the next day. You can even bake it in mini loaf pans to share or give as gifts!
For more festive quick bread recipes, try this pumpkin nut bread, apple cider donut bread, cream cheese frosted pumpkin bread, or banana bread with cream cheese frosting.
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Why You'll Love This Recipe
- Moist pound cake- The cranberry cream cheese loaf has a pound cake base, which is moist, tender, and a little bit dense with a tight crumb.
- Cheesecake filling swirl-ย Like these pumpkin cream cheese muffins, the cream cheese swirl is more than just cream cheese. It's like cheesecake filling, made with a package of cream cheese, sugar, flour, and an egg. The fresh cranberries are very tart, but the addition of cream cheese balances the flavor.
Key Ingredients
- Cream cheese- Full-fat cream cheese is key to creating a rich, creamy swirl. For best results, use room temperature cream cheese so it mixes smoothly without lumps.
- Unsalted butter- Using unsalted butter allows you to control the amount of salt. Make sure it's room temperature for easy creaming with the sugar.
- Eggs- Large eggs bind the ingredients together and provide structure. Use room temperature eggs so they blend smoothly into the batter without curdling, which can happen if they're too cold.
- Sour cream- Adds moisture without thinning the batter. Its acidity tenderizes the gluten for a softer crumb. You can use plain Greek yogurt if you don't have sour cream.
- Vanilla and almond extract- Pure vanilla extract adds warmth, while almond extract brings a sweet, nutty undertone that complements the cranberries.
- All purpose flour- Thisย provides structure. It's sturdy enough to support the mix-ins, but still creates a soft crumb. For the best results, measure your flour by spooning it into the measuring cup and leveling it off (or even better- measure it in grams with a kitchen scale).
- Cranberries- Fresh whole cranberries add a tart burst of flavor and a pop of color. Frozen cranberries work too, just add them directly to the batter without thawing.
Ingredient Variations
- Different berries- I love the tart cranberry flavor, but you can also make this recipe with fresh blueberries for a milderย flavor.
- Add orange zest- Cranberry orange is a flavor combo made in heaven! A few teaspoons of orange zest adds the perfect amount of orange flavor to the loaf.
- Add glaze- Drizzle a glaze made with ยฝ cup powdered sugar and a few teaspoons of milk over the bread. You could add a little bit of orange extract for a sweet orange glaze.
Step by Step Instructions
Step 1: For the cream cheese layer, beat the cream cheese and sugar together in a medium bowl on medium speed, followed by an egg, vanilla extract, and flour. Set aside.
Step 2: Add softened butter and granulated sugar to a separate large bowl. Beat together on medium-high speed with an electric mixer until creamy and pale yellow.
Step 3: With the mixer running on low, add the eggs one at a time.
Scrape the bottom and sides of the bowl with a rubber spatula so no eggs stick, then beat in the sour cream, vanilla, and almond extract.
Step 4: Add the flour, baking powder, and salt. Mix the dry ingredients in on low speed until a few dry streaks remain, then gently fold in the cranberries with a rubber spatula until just combined.
Step 5: Pour half of the batter into the prepared pan. Then, carefully pour the cream cheese filling over the batter and spread it into an even layer.
Step 6: Pour the remaining batter over the cheesecake layer. Use a butter knife to swirl the batter a few times.
Bake until a toothpick inserted in the center comes out clean with a few moist crumbs attached. You'll also know it's done when the top springs back when you gently press with your finger.
Step 7: Remove the bread from the oven and let it cool in the pan for 5 minutes. Then transfer to a wire rack and let cool to room temperature. Once completely cool, slice and enjoy!
Expert Baking Tips
- Don't overmix the batter. Pound cake can get too dense and gummy if you overmix the cake batter. You want to make sure the eggs and other wet ingredients are fully incorporated, but the dry ingredients should be just barely mixed in. This is why I recommend folding the cranberries in gently with a spatula.
- Use a large loaf pan. This recipe makes a lot of batter, so make sure to use a metal 9x5-inch loaf pan with at least a 1 pound capacity. It rises a lot and might overflow in a smaller pan.
- Keep the cream cheese in the middle. When layering the cream cheese mixture, try to keep most of it in the center of the batter. Leave about a ยฝ-inch border or batter on the sides to prevent the cream cheese from seeping out. If it does, the edges will get brown and caramelized, which isn't necessarily a bad thing anyways!
- Cover the top with foil. This cranberry loaf is thick, so it needs a long time in the oven to bake all the way through. If you notice the top browning before the loaf is fully baked, cover it with aluminum foil to prevent burning.
Storage Instructions
Store the bread in an airtight container in the refrigerator for up to 4 days. I recommend storing the whole loaf because individual slices dry out faster.
The loaf gets a little hard in the fridge, so let it sit out on the counter for 1-2 hours before serving to reach room temperature.
How to Freeze
Once the loaf is completely cool, wrap it tightly in plastic wrap and foil. Freeze in a sealed container for up to 3 months.
Frequently Asked Questions
Yes, but your bread won't have the same tart juicy bursts as fresh cranberries. If you use dried cranberries, make these dried cranberry muffins too while you're at it!
Your bread should be golden brown on top. Use the toothpick test by inserting a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs (but no wet batter), it's ready to come out of the oven.
Cracking is normal in pound cakes due to their dense batter. The top usually bakes first while the rest of the batter continues to rise. When it rises through the baked top, it cracks. To minimize it, try baking the loaf at a slightly lower temperature.
More Quick Bread Recipes to Try
๐ Recipe
Cranberry Cream Cheese Bread
Equipment
- 1 9X5-inch loaf pan at least 1-pound capacity
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Ingredients
Cream Cheese Filling
- 226 grams cream cheese room temperature
- 2 tablespoons granulated sugar
- 1 large egg room temperature
- ยฝ teaspoon vanilla extract
- 2 tablespoons all purpose flour
Cranberry Bread
- 226 grams unsalted butter room temperature
- 200 grams granulated sugar
- 3 large eggs room temperature
- 120 grams sour cream room temperature
- 2 teaspoons vanilla extract
- ยฝ teaspoon almond extract
- 240 grams all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 100 grams fresh cranberries
Instructions
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Line a loaf pan with parchment paper. Set aside.
Cream Cheese Filling
- Beat the cream cheese and sugar together in a medium bowl for 1-2 minutes on medium speed, followed by an egg, vanilla extract, and flour. Set aside.226 grams cream cheese, 2 tablespoons granulated sugar, 1 large egg, ยฝ teaspoon vanilla extract, 2 tablespoons all purpose flour
Cranberry Bread
- Add softened butter and granulated sugar to a separate large bowl. Beat together on medium-high speed for 3-5 minutes until pale and fluffy.226 grams unsalted butter, 200 grams granulated sugar
- With the mixer on low, add the eggs one at a time. Scrape the bottom and sides of the bowl, then beat in the sour cream, vanilla, and almond extract.3 large eggs, 120 grams sour cream, 2 teaspoons vanilla extract, ยฝ teaspoon almond extract
- Add the flour, baking powder, and salt. Mix on low speed until a few dry streaks remain, then gently fold in the cranberries until just combined.240 grams all purpose flour, 1 teaspoon baking powder, 1 teaspoon salt, 100 grams fresh cranberries
- Pour half of the batter into the prepared pan. Then, carefully pour the cream cheese filling over the batter. Spread it into an even layer.
- Pour the remaining cranberry batter over the cheesecake layer. Use a butter knife to swirl the batter a few times.
- Bake for 60-75 minutes until a toothpick inserted in the center comes out clean with a few moist crumbs attached.
- Take the bread out of the oven and let cool in the pan for 5 minutes, then transfer to a wire rack and let cool to room temperature.
- Once the loaf is completely cool, slice and enjoy!
Megan Weimer
This recipe was perfectly soft with a tight crumb! I loved how the tart cranberries tasted with the cream cheese.
Shayma K
hello
tried this recipe, initially I expected the flavour profile to be like a baked cheesecake but it's more like banana cake texture and the flavour is refreshing but not very cheesecake, not sure if I made it correctly also, the sides didn't turn brown as much as yours again not sure if I should have kept it a little longer.
not complaining I really enjoyed the taste of this very light and soft.
it would be great if you can describe the flavour and texture profile