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Cream Cheese Cranberry Bread Recipe + VIDEO

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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!

PIN IT HERE!

Cream Cheese Cranberry Bread Loaf

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!

Loaf of Cranberry Bread

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!

Slice of Cream Cheese Cranberry Bread with butter

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

  1. Preheat the oven
  2. Grease a 9 x 5 inch loaf pan.
  3. With your mixer cream together butter, cream cheese, sugar and vanilla. 
  4. Add the eggs, one at a time, mixing well after you add each egg.
  5. In a separate bowl combine the dry ingredients 
  6. Slowly mix into wet batter until combined. Fold in cranberries and nuts.
  7. 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 Loaf

Cream Cheese Cranberry Bread Recipe

This sweet cream cheese bread compliments the tart cranberries it's loading 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!
5 from 1 vote
Print Pin Rate
Course: Snack
Cuisine: American
Keyword: Cranberry Bread
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 16 servings
Calories: 381kcal
Author: Julie Evink

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.

Notes

There are many comments about this not baking through etc. I have retested the recipe and it will bake through in one 9x5 loaf pan, but you can also use two if you'd like. Adjust baking time to about 50-60 minutes. It also works great in four mini loaf pans!

Nutrition

Calories: 381kcal
Tried this recipe?Follow me @julieseatsandtreats and mention #julieseatsandtreats!
LEAVE A COMMENT

I'm here to help you win in the kitchen again! Life is Busy, Life is Crazy, but that doesn't mean you can't make your family dinner! Julie's goal is to provide you with easy, family, friendly recipes that use pantry staples. Dinnertime will be stress free again!

Comments

  1. Diane says

    January 7, 2019 at 1:04 pm

    Julie, 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.

    Reply

  3. Chantal VanDaele says

    January 27, 2019 at 12:31 pm


    Hello! 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!

    Reply

  4. Laurie says

    January 30, 2019 at 2:54 pm

    Ok. 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.

    Reply

  7. Peg says

    February 17, 2019 at 7:54 am

    As 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.

    Reply

  8. Anna says

    February 20, 2019 at 3:47 pm


    This 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!

    Reply

  9. Glenna Pearson says

    February 26, 2019 at 9:04 pm


    Very 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.

    Reply

  10. Martha says

    February 27, 2019 at 11:18 am

    Hi. 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!!

    Reply

  11. Mone says

    February 28, 2019 at 6:03 pm

    I’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?

    Reply

    • Julie Evink says

      March 21, 2019 at 9:59 am

      Hey 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!

      Reply

  14. Mary Ellen says

    March 28, 2019 at 11:52 am

    this 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!

    Reply

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