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Sliced cranberry bread loaf on a white plate, showing cranberries inside and on top of the bread.
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Cranberry Cream Cheese Bread

A delicious Cranberry Cream Cheese Bread with a slight bit of tartness that's perfect for holiday brunch or cozy mornings. Easy to make, beautiful to slice, and full of flavor!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 10 Slices
Calories: 318kcal
Author: Keri

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

Notes

 
If using frozen cranberries, do not that first. 
Store leftovers, covered, at room temperature for up to three days, and refrigerated for up to five days.
Extras - Add some chopped pecans or walnuts, or orange zest for a little added flavor and texture. 
 
 

Nutrition

Calories: 318kcal | Carbohydrates: 42g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 319mg | Potassium: 86mg | Fiber: 1g | Sugar: 22g | Vitamin A: 512IU | Vitamin C: 2mg | Calcium: 85mg | Iron: 1mg