• 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, ½ 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, ½ 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!