This sweet cream cheese bread compliments the tart cranberries it’s loaded with resulting in an amazing Cream Cheese Cranberry Bread! If you are looking for a new quick bread recipe that is perfect for the fall and Thanksgiving you have found it. It’s so amazingly soft and tender, plus quick and easy to make. I love a big slice with butter and a mug of coffee or for a quick snack in the afternoon!
Cranberry Bread
Cranberries. Love them or hate them? I’m kind of love them one time, pass on them another time. I love this Crock Pot Cranberry Pork Loin because of the savory flavors that don’t over power and then we have this every popular Cranberry Cream Cheese Dip that is HOT on Pinterest right now! And, let’s get real, we are never going to turn down some cookies, especially Oatmeal Cranberry White Chocolate Chip Cookies!
Why don’t we turn down cookies? Because they make everything better. For example when you are going through a funk like me right now. It’s bad. Real bad.
I don’t know if I’m stressed, overworked, or what, but I just can not find my groove. Maybe it’s just a serious case of PMS? Lovely lady things like that rock don’t they? I’m feeling tired, cranky and unmotivated to do pretty much anything and I’m hoping it changes real fast like.
It does not help winter is coming because that always makes things dull and dreary in my opinion!
Cranberry Cream Cheese Bread
So what do you do when you get in these funks? We all have them.
I’m envisioning a spa day with one of my best girlfriends, lunch out, coming home to a clean house and a full bank account. Ok, maybe that last part was just a little bit to hopeful! It would be nice though wouldn’t it? It would relieve a lot of the pressures we all face in our lives. I could totally make the spa and lunch day happen though couldn’t I?
Grocery List for Cranberry Bread
- Butter
- Cream cheese
- Sugar
- Vanilla
- Eggs
- Flour
- Baking powder
- Salt
- Cranberries (fresh or frozen)
- Pecans (optional)
Then I enter the Mom guilt into the equation. That battle is a battle. I work full time so I don’t see the kiddos much during the week and then to think of leaving for a day on the weekend or heaven forbid the entire weekend like I’m doing this coming weekend I have anxiety.
First of all my hubs is left with the kids all weekend and he needs a break too so is that fair? Then, of course, the kids miss me, but really do they? Well, obviously a little bit but they are resilient and let’s face it sometimes Dad’s more fun!
I’m guessing there’s going to be a whole lot of pizza and hot dogs and mac and cheese in their future this weekend. Along with Ranger rides and going to Grandpa’s house for a sleepover with Auntie since she’s home. Really, I don’t think they are going to miss me at all!
So maybe I think it’s far more of a big deal than it actually is! Apparently, I need to get my undies out of a wad and enjoy my weekend away at my photography workshop. Let’s focus on that!
How to make Cranberry Cream Cheese Bread
- Preheat the oven
- Grease a 9 x 5 inch loaf pan.
- With your mixer cream together butter, cream cheese, sugar and vanilla.
- Add the eggs, one at a time, mixing well after you add each egg.
- In a separate bowl combine the dry ingredients
- Slowly mix into wet batter until combined. Fold in cranberries and nuts.
- Bake at 350 degrees for 1 hour 30 minutes
And maybe I need a few more slices of this delicious Cranberry Cream Cheese Bread in my life to sweeten it up. I adore quick bread recipes and this one is delicious. The cream cheese adds a richness to it and it’s not crumbly at all due to this. It’s pretty much perfectly sweet and delicious with the addition of the tart cranberries bursting in your mouth!
Love cranberries? Here are more delicious cranberry recipes to try!
WATCH THE STEP BY STEP VIDEO FOR THIS CRANBERRY BREAD RECIPE BELOW:
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Don’t forget, comment below and let me know how much you love this meal! Post a picture on Instagram and be sure to tag me so I can see it too! I’m loving all of your delicious foodie pics! You can find me at @julieseatsandtreats or just #julieseatsandtreats -if you hashtag me, I’ll get to see it that way too!
Cream Cheese Cranberry Bread Recipe
Ingredients
- 1 c. butter softened
- 8 oz package cream cheese, softened
- 1 1/2 c. sugar
- 1 1/2 tsp vanilla
- 4 eggs
- 2 c. all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 2 c. cranberries fresh or frozen
- 1/2 c. chopped pecans optional
Instructions
- Preheat oven to 350 degrees.
- In a large mixing bowl cream together butter, cream cheese, sugar and vanilla. Add eggs, one at a time, beating well after each addition.
- In another bowl combine flour, baking powder and salt. Slowly mix into wet batter until combined. Fold in cranberries and nuts.
- One or two greased 9 in. x 5 in. loaf pans. Bake at 350 degrees for 60 minutes if using two loaf pans. If using one loaf pan bake for about 90 minutes. You can also use 4 mini loaf pans for 40 minutes.
Diane says
January 7, 2019 at 1:04 pmJulie, you need to proof the text in the first paragraph. This sentence needs to be proofed and changed. “This sweet cream cheese bread compliments the tart cranberries it’s loading with resulting in an amazing Cream Cheese Cranberry Bread!” You need to change the word “loading” to loaded.
Bread is delicious.
Julie Evink says
January 8, 2019 at 9:51 amThanks!
Odessa Cohen says
January 20, 2019 at 8:04 amThank for sharing, I was looking for a good cranberry bread recipe.
Julie Evink says
January 22, 2019 at 2:56 pmYou’re welcome!
Chantal VanDaele says
January 27, 2019 at 12:31 pmHello! I love this recipe. The bread is fantastic. I’ve made it about 5 different times. I’m wondering what I’m doing wrong. I’ve tried the single loaf, I’ve tried the double loaf, but I keep coming out with overly browned edges. I’ve tried adjusting the time a bit and that didn’t work either. My loaves don’t look like yours in the picture. Do you have any ideas?
Thank you!
Julie Evink says
January 28, 2019 at 11:47 amHmmmm I don’t. You could try to cover the edges with tinfoil about half way through baking. That’s my only idea!
Chantal VanDaele says
January 28, 2019 at 12:10 pmOkay. I’ll give that a shot. Thank you!
Melissa says
February 23, 2019 at 1:44 pmAre you using dark pans? They can cause them to brown faster
Laurie says
March 5, 2019 at 4:35 pmI had the same problem the first time I made it. So when I saw the loaf getting too brown TOO SOON, I just covered it with cooking oil sprayed foil. Perfect. NOW I just automatically cover it at the 20 minute mark. I’ve made it MANY times now. I love it!
Laurie says
January 30, 2019 at 2:54 pmOk. I followed instructions exactly. I used 1 9×5 inch pan! What a mess! I had to cover it to keep it from burning and overflowing any more. I should’ve used 2 9×5 in. pans. Taste AWESOME though. It’s only been in oven for 45 mins so far. Wish me luck on the final product.
Laurie says
January 30, 2019 at 3:37 pmJulie! Omg! It turned out AWESOME! I probably added too many berries or something to make it overflow but I covered it and it turned out beautiful big delicious and I can’t wait to make it for my grandbabies! Thank you for such an amazing recipe!
Julie Evink says
February 1, 2019 at 11:32 amSo glad you enjoyed it!!
Teacey says
February 7, 2019 at 7:02 pmHave you tried as muffins?
Julie Evink says
February 11, 2019 at 9:14 pmHere’s the muffin version! https://www.julieseatsandtreats.com/cranberry-cream-cheese-muffins/
Valerie says
February 8, 2019 at 7:21 amCan I use dried cranberries as it’s not easy to get the frozen or fresh one’s.
Julie Evink says
February 11, 2019 at 9:13 pmI think if you read the comments other people have tried that.
Peg says
February 17, 2019 at 7:54 amAs with several other readers, I used 9×5 loaf pan. What a mess because the dish was too small. However, the bread was absolutely delicious. I substituted walnuts for pecans (none available) and I do plan to make it again but in multiple pans to share.
Anna says
February 20, 2019 at 3:47 pmThis recipe was very easy to follow and the bread was absolutely delicious! Definitely a keeper. Wound up using 5 mini loaf pans and all cooked for over 45 minutes. The cake was moist and the taste of fresh cranberries with chopped pecans was over the top!
Julie Evink says
February 22, 2019 at 11:10 amYummy additions! Glad you enjoyed it!
Glenna Pearson says
February 26, 2019 at 9:04 pmVery yummy! As soon as I tasted it, I threw out my old recipe for cranberry bread (which contained shortening…yuck). This recipe is definitely a keeper. I baked it in four mini loaf tins, but needed to bake it for about 50-55 minutes.
Julie Evink says
March 1, 2019 at 10:04 amWAHOOO! I love this!
Martha says
February 27, 2019 at 11:18 amHi. I’ve read past comments and couldn’t find any about using dry cranberries.
Can dry be used? Also, im using the longer loaf pan. I think that’ll be accommodating all the batter without spillage. I’m so anxious to make this!!
Julie Evink says
March 1, 2019 at 10:03 amYou can use dried, the texture of the cranberry in the bread will be different, more like a raisin but it will work.
Mone says
February 28, 2019 at 6:03 pmI’m not a baker so this may be a silly question, but, if I use frozen cranberries do I have to thaw them out first before adding to the batter?
Julie Evink says
March 1, 2019 at 10:00 amNo you shouldn’t have too.
annie says
March 20, 2019 at 3:33 pmMay I use a round cake tin instead of a load tin? Thanks.
Love the recipe and video
Julie Evink says
March 21, 2019 at 9:59 amHey Annie! I’ve never tested it like that so I’m not sure. It’s going to be thinner so watch the baking time! Not sure if you would need one or two round cake pans! It would work but not sure on how many pans or the bake time!
Sarah says
March 27, 2019 at 12:36 amHi, may I know what type of flour? Thxsss
Julie Evink says
March 28, 2019 at 9:26 amAll-Purpose
Mary Ellen says
March 28, 2019 at 11:52 amthis is the same recipe from I think it was Taste of Home and was called Rich Cranberry Coffee Cake, except your recipe doesn’t use the 1/4 cup of extra flour to coat the cranberries and nuts with before you add to batter so they don’t sink to the bottom. I love this recipe have been making for years and always receive complements. Also make it with blueberries, a mixture of cranberries and blueberries, can’t go wrong!
Julie Evink says
April 1, 2019 at 8:58 amI love it with blueberries too!
Teddy says
April 11, 2019 at 3:05 amWhat does c stand for?
Julie Evink says
April 11, 2019 at 9:10 amCups!
Carolin Drake says
April 17, 2019 at 1:25 pmLove it and so does everybody body else!
Julie Evink says
April 18, 2019 at 8:36 pmSo glad you are enjoying it!