This Cranberry Cream Cheese Bread is tender with a golden top, tangy cranberries, and a hint of cream cheese. It's a festive quick bread that slices beautifully and keeps well for several days. Perfect for breakfast, brunch, or gifting during the holidays.
Why We Love This Simple Cranberry Quick Bread Recipe
- It's Festive - This quick bread with cranberries is perfect for the holiday season. Whether you are making it for yourself, or giving as a holiday gift.
- Easy Recipe - Cranberry cream cheese loaf goes together easily and has very little clean up.
- Perfect Balance of Sweet and Tart - You have the easy, sweet quick bread along with the tart, fresh cranberries. Delish!
Recipe Ingredients
- Butter - Adds moisture and flavor. You can use salted or unsalted butter; just adjust added salt slightly.
- Cream Cheese - Creates a soft, rich addition to this recipe.
- Granulated Sugar - Balances the tart cranberries.
- Eggs
- Vanilla Extract
- All-Purpose Flour
- Salt - Baking Soda - Baking Powder
- Buttermilk or Milk - Buttermilk makes it extra tender and adds a subtle tang.
- Cranberries - If using frozen, no need to thaw, just fold them in frozen.
Mom Tip
For a little bit of added flavor and texture, add orange zest or chopped pecans or walnuts to this recipe.
How to make Cranberry Bread with Cream Cheese
Preheat oven to 350°F (175°C). Grease and flour a 9 by 5-inch loaf pan or line it with parchment paper.
In a large bowl, beat the butter and cream cheese until creamy.
Add the sugar and continue to beat until light and fluffy (about 2-3 minutes).
Mix in eggs one at a time, beating well after each, then stir in vanilla.
In another bowl, whisk together flour, baking powder, baking soda, and salt.
Add in a third of the dry ingredients. Mix.
Then add half of the buttermilk. Continue to alternate flour mixture and milk, ending with dry ingredients. Mix only until combined.
Gently fold in cranberries until evenly distributed.
Spread the batter into the prepared pan. Top with a few extra cranberries if desired.
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Bake the cranberry bread for 55 to 65 minutes. A toothpick inserted in the center comes out clean when it is done.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely
Store leftovers, covered, at room temperature for up to three days, and refrigerated for up to five days.
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Complete Recipe
Cranberry Cream Cheese Bread
Ingredients
- ½ cup Unsalted Butter softened
- 4 ounces Cream Cheese softened
- 1 cup Granulated Sugar
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- 2 cups All-Purpose Flour
- 2 teaspoons Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- ½ cup Buttermilk or regular milk
- 1 ½ cups Fresh Cranberries frozen may be used
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9 by 5-inch loaf pan or line it with parchment paper.
- In a large bowl, beat the butter and cream cheese until creamy.½ cup Unsalted Butter, 4 ounces Cream Cheese
- Add the sugar and continue to beat until light and fluffy (about 2-3 minutes).1 cup Granulated Sugar
- Mix in eggs one at a time, beating well after each, then stir in vanilla.2 large Eggs, 1 teaspoon Vanilla Extract
- In another bowl, whisk together flour, baking powder, baking soda, and salt.2 cups All-Purpose Flour, 2 teaspoons Baking Powder, ½ teaspoon Baking Soda, ½ teaspoon Salt
- Add in a third of the dry ingredients. Mix. Then add half of the buttermilk. Continue to alternate, ending with dry ingredients. Mix only until combined.½ cup Buttermilk
- Gently fold in cranberries until evenly distributed.1 ½ cups Fresh Cranberries
- Spread the batter into the prepared pan. Top with a few extra cranberries if desired.
- Bake the cranberry bread for 55 to 65 minutes. A toothpick inserted in the center comes out clean when it is done.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely
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