Cream Cheese Cranberry Loaf

While pumpkin bread is a classic dessert, breakfast, or snack staple during the autumn months, there isn’t really an equivalent treat for winter…until now. The Cream Cheese Cranberry Loaf is perfectly moist, sweet, and tart. It’s the perfect thing to make when you’ve got friends or family coming over, or for when you just need a little pick-me-up to start or end your day. Filled with lots of love (*ahem* and cranberries and cream cheese), this loaf is the best way to kick start the morning.

Why You’ll Love This Recipe

This loaf is a delightful blend of creamy and tangy flavors. The cream cheese adds a richness that pairs beautifully with the tartness of the cranberries. Plus, it’s incredibly easy to make, making it a go-to recipe for any occasion.

Kitchen Equipment You’ll Need

• 9×5-inch loaf pan
• Large mixing bowl
• Electric mixer or hand mixer
• Whisk
• Spatula
• Measuring cups and spoons
• Toothpick

Ingredients

• 2 cups flour
• 2 cups cranberries, fresh or frozen
• 1 1/2 cups sugar
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 (8 oz.) package cream cheese, room temperature
• 4 eggs, room temperature
• 1 1/2 teaspoon vanilla extract
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt

Step-by-Step Instructions

1. Preheat oven to 350º F and lightly grease a 9×5-inch loaf pan with butter or non-stick spray.
2. Cream together butter, cream cheese, and sugar in a large bowl or mixer. Then, one at a time, beat in eggs and vanilla.
3. In a separate bowl, whisk together flour, baking soda, and salt until combined. Gradually mix dry ingredients into wet ingredients, stirring until just incorporated.
4. Gently fold in cranberries, then pour the mixture into the greased baking dish. (You can also use two smaller loaf pans, if desired.)
5. Place in the oven and bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
6. Remove from the oven and let cool for at least 15 minutes before serving. Enjoy!

Tips for Success

• Ensure all ingredients are at room temperature for a smoother batter.
• If using frozen cranberries, do not thaw them before adding to the batter.
• Gently fold in the cranberries to prevent them from bursting and bleeding into the batter.

Additional Tips or Variations

• For a citrus twist, add the zest of one orange to the batter.
• Consider adding a streusel topping for extra crunch and sweetness.
• This loaf can be frozen for up to three months. Just wrap it tightly in plastic wrap and foil.

Nutritional Highlights (Per Serving)

Each serving of this delicious loaf is not only a treat for your taste buds but also a moderate indulgence. The exact nutritional values can vary, but you can expect approximately:

• Calories: 420
• Fat: 25g
• Carbohydrates: 45g
• Protein: 6g
• Sugar: 25g

Frequently Asked Questions (FAQ)

Can I use dried cranberries instead of fresh or frozen?
Yes, but soak them in hot water for about 10 minutes to rehydrate before adding them to the batter.

Can I use a different type of berry?
Absolutely! Blueberries or raspberries would work well, though they will alter the flavor profile slightly.

How should I store the loaf?
Store it in an airtight container at room temperature for up to three days, or refrigerate it to extend its freshness.

Conclusion

This Cream Cheese Cranberry Loaf is a must-try for anyone who loves a good balance of sweet and tart flavors. It’s a comforting treat that fits perfectly into your winter baking repertoire. Give it a try, and don’t forget to share your experience and any creative twists you add to the recipe!