Cream Cheese Cranberry Loaf Recipe | Moist & Festive Quick Bread

Enjoy a slice of homemade comfort with this Cream Cheese Cranberry Loaf — a moist, buttery quick bread bursting with tart cranberries and rich cream cheese flavor. This easy loaf recipe is perfect for breakfast, brunch, holiday gatherings, or cozy afternoons with coffee or tea. Simple to make and full of flavor, it’s a seasonal favorite that everyone will love.

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Why You’ll Love This Cranberry Loaf

This classic cranberry bread is:

✔️ Soft and moist thanks to cream cheese in the batter
✔️ Sweet and tangy with vibrant cranberry bursts
✔️ Easy to bake with everyday ingredients
✔️ Great for gifting or sharing at parties and brunches

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Ingredients

For the Loaf

• 1¾ cups (220 g) all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• ½ cup (115 g) unsalted butter, softened

• 4 oz cream cheese, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• ½ cup milk (whole or 2%)

• 1½ cups fresh or frozen cranberries (if using dried, soak first)

Optional Glaze

• ½ cup powdered sugar

• 1–2 tbsp milk or orange juice

• ½ tsp vanilla extract

• Optional: orange zest for extra citrus flavor

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Step-by-Step Instructions

1. Preheat & Prepare

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper for easy removal.

2. Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

3. Cream Butter & Cream Cheese

In a large mixing bowl, beat softened butter and cream cheese until smooth and creamy. Add sugar and continue mixing until light and fluffy.

4. Add Eggs & Flavor

Beat in eggs one at a time, mixing well after each. Stir in vanilla extract.

5. Combine Batters

Gradually add the dry ingredients to the wet mixture in three parts, alternating with the milk. Mix gently until just combined.

6. Fold in Cranberries

Using a spatula, fold cranberries into the batter until evenly distributed. Don’t overmix.

7. Bake

Pour batter into the prepared loaf pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely tent with foil during the last 15 minutes.

8. Cool & Glaze

Let the loaf cool in the pan for about 10–15 minutes. Transfer to a wire rack to cool completely. In a small bowl, whisk together powdered sugar, milk (or orange juice), vanilla, and optional orange zest. Drizzle over the cooled loaf before slicing.

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Serving Suggestions

This cranberry loaf is delicious served:

🍊 With morning coffee or tea
🍞 As part of a brunch spread
🍰 With a dollop of whipped cream or citrus glaze
🎁 Wrapped as a homemade holiday gift

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Storage & Freshness Tips

• Room Temperature: Store leftover loaf in an airtight container for up to 3 days.

• Refrigerator: Keeps up to 1 week when covered.

• Freezing: Wrap tightly and freeze up to 3 months; thaw before serving.

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Pro Tips for Best Results

✔️ Use room-temperature ingredients for an even batter.
✔️ Toss cranberries in a little flour before folding to prevent them from sinking.
✔️ Avoid overmixing to keep the loaf light and fluffy.