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Cream Cheese Cranberry Bread Recipe

posted by Julie Evink on November 11, 2015

Cream Cheese Cranberry Bread Recipe ~ Amazingly Soft and Tender Quick Bread Stuffed with Tart Cranberries!

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Cream Cheese Cranberry Bread Recipe ~ Amazingly Soft and Tender Quick Bread Stuffed with Tart Cranberries!


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 won’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!


Cream Cheese Cranberry Bread Recipe ~ Amazingly Soft and Tender Quick Bread Stuffed with Tart Cranberries!

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?

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 sleep over with Auntie since she’s home. Really, I don’t think they are going to miss me at all!

Cream Cheese Cranberry Bread Recipe ~ Amazingly Soft and Tender Quick Bread Stuffed with Tart Cranberries!

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!

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!

1 review

Cream Cheese Cranberry Bread Recipe

Preparation 20 minutes Cook Time 60 minutes Serves 8 servings     adjust servings


  • 1 c. butter, softened
  • 1 (8 oz) package cream cheese, softened
  • 1 1/2 c. sugar
  • 1 1/2 tsp vanilla
  • 4 eggs
  • 2 c. flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 c. cranberries (fresh or frozen)
  • 1/2 c. chopped pecans, optional


  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl cream together butter, cream cheese, sugar and vanilla. Add eggs, one at a time, beating well after each addition.
  3. In another bowl combine flour, baking powder and salt. Slowly mix into wet batter until combined. Fold in cranberries and nuts.
  4. One greased 9 in. x 5 in. loaf pans. Bake at 350 degrees for 1 30 minutes or 4 mini loaf pans for 40 minutes.


Recipe 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 Facts
Serving Size
Amount Per ServingAs Served
Calories 604kcal Calories from fat 316
% Daily Value
Total Fat 35g54%
Saturated Fat 21g105%
Transfat 1g
Cholesterol 172mg57%
Sodium 352mg15%
Carbohydrate 66g22%
Dietary Fiber 2g8%
Sugars 40g
Protein 8g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Total FatLess than65g
Sat FatLess than25g
CholesterolLess than300mg
SodiumLess than2,400mg
Total Carbohydrate300g
Dietary Fiber25g

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  • Danielle | The Creative Bite

    Umm this bread looks amazing! How in the world do you get such a pretty loaf of bread? I’m pretty sure mine would be brown and all cracked on the top, but that is why we leave the baking to you! 🙂

  • Jen | Baked by an Introvert

    I adore cranberry bread! This recipe sounds incredible with cream cheese in it. I can just imagine how wonderful it tastes!!

  • Ashley | The Recipe Rebel

    I totally feel you, except I can’t imagine working out of the house full time right now AND blogging like you do! You totally deserve a break! And I’m totally obsessed with everything cranberry right now — like this bread 😀

  • Allison - Celebrating Sweets

    I hope your weekend away helps to you to feel refreshed. I’m seriously amazed by all you do! Hang in there, and don’t let that mom guilt creep in. You deserve some “me time” too!
    Also, this cranberry bread sounds delish! I wish I had a slice (or two!) right now.

  • aimee @ like mother like daughter

    This bread is SO pretty and looks so delicious! I love that you added cream cheese, I’m sure the bread is so moist and good!

  • Rachel @ Bakerita

    I LOVE cranberry everything (I made cranberry bars today!) and this bread looks absolutely fabulous. I’ve never tried cream cheese in the batter of a quick bread but it sounds amazing!

  • Kelly

    I am obsessed with cranberry everything and just made bread and cake too and still want a few slices of yours! It looks gorgeous and so moist! Hope you have a great time at your photography conference – you totally deserve a break after all that you do!

  • Kathy

    Made the cranberry bread this morning and brought it to a meeting. Everyone loved it. Thanks, your recipes Rock!

  • Chris bartholomew

    What size loaf pan for the cranberry cream cheese bread?

  • Malinda @ Countryside Cravings

    I think you’re a rockstar working full time and blogging!!!! I couldn’t do it!! Don’t let leaving the kids get to you too much, it sounds like they will have a blast! I love how pretty this bread is and have fun at your photography workshop!!

  • phyllis durda

    Made the cream cheese cranberry bread. baking time took one hour batter seemed to wet so it took longer to bake. had to use alarge loaf pan because to much batter.

  • K. J. Gillenwater

    FYI, printed recipe only gives the 20-25 minute baking time for the solitary loaf. Mine’s now been in the oven for 45 minutes, still not done. Single loaf takes a LONG time.

    Might want to double check the print directions. There was nothing on there about halving into 2 loaves and using the 20-25 minute baking time.

    • mary

      glad to see bake time corrected. I ended up throwing most of two loaves out because they burned on top before the middle was done. nothing but soupiness in middle. actually it wasn’t a total loss, I fed it to my chickens! still the cost of the ingredients made me sad that it did not come out nice. I will give it another try.

  • Elizabeth

    This was absolutely incredible! It came out so moist and tender. My entire family loved it, and I just know we are going to fight over the last piece! XD

    • Julie Evink

      So glad you enjoyed it Elizabeth!

  • Macmomma

    I was so excited about making this bread for the first time followed the recipe exactly cooked a solid hour. Let it cool for about 15 minutes went to remove from the pan and the entire middle was still batter and ran all over the place. I am very disappointed with this.

    • Julie Evink

      Oven temperatures vary and pans make the baking time an estimate. Please make sure to always check to see if the bread is done by inserting a toothpick in the middle. If it comes out without crumbs it’s done!

  • Megan

    I have made this bread now quite a few times and I love it! Made With cranberries is amazing and I also substituted blueberries last time which worked out nicely as well. Fantastic recipe, thank you for sharing.

  • Nouli

    The cranberry bread was incredible. Made exactly like the recipe. Extremely moist. Big hit. Making it again today.

    • Julie Evink

      So glad you enjoyed it! I’m going to try it with blueberries next!

  • Dana

    This sounds delishious! Can I use dried cranberries rather than fresh or frozen?

    • Julie Evink

      Yes you can. It would just give you a different texture in the bread.

      • Aurelie

        would love to know the nutritional values for this recipes per serving

  • Katherine

    Here’s my experience with this since several others had the same problem as me. Mine did not cook in the middle after an hour and fourth five minutes and the top was burning. So to salvage it I scraped off the top layer and put it back in for another 30 minutes or so. That time it cooked through. It taste good it just isn’t pretty. I will make it again but next time I will split the batter into TWO 9×5 loaf pans. Not sure why half are having success and half are having same issue as me. It’s not cook time or pan related either btw.

    • Karen Goodall

      I agree; this is WAY too much batter for one 9X5X3″ pan, and I don’t know how it could possibly have turned out for anyone. See my comment below.

      • Mary Williams

        This recipe stated a baking dish OR 2 9×5 loaf pans. Maybe that is the difference on the success or not.

        • Karen Goodall

          The directions must have been changed because of all of the comments from those of us who baked it in ONE 9X5X3″ loaf pan according to the original instructions. I have the printed recipe right in front of me (I printed it last week) and it says, “Fill greased 9 in. X 5 in. loaf pan,” (NOT 2 pans). I wish the instructions had been fixed before I made it! However, my husband was able to salvage it for me by trimming the burnt edges where it spilled over.

    • Marie

      I agree with two loaf pans making it now and it’s oozing and not cooking good

  • Donna Johnston

    Does this have to be refridgerated?

  • Debbie

    Not cooking in middle been in oven 70 min

    • Jacquie

      I’m baking mine now and it’s soupy in the middle

  • Melinda

    The people having success with bake time, are you using glass or metal baking dishes?

  • Colleen

    This looks delicious! Never thought of adding cream cheese to a quick bread. Only tried sour cream and yogurt. I think I’ll add some orange or lemon zest to kick the flavor up a notch. 🙂

  • Karen Goodall

    There is absolutely no way that you can bake this amount of batter in one 9X5X3″ loaf pan. I made this today, following everything to a “T.” I even measured my pan to make sure it was the correct size, and it was. The batter went all the way to the top of the pan; not a good sign. I should have known to fill it only 2/3 to 3/4 of the way full and put the remaining batter in a smaller pan. But I baked it anyway and it spilled all over onto my oven racks and oven floor. This amount of batter should be baked in TWO 8X4X2 1/2″ pans, NOT one 9X5X3″. This is why it has NOT turned out for so many people – too brown on top and not done in the middle; VERY disappointing.

    • Jane Shoup

      I just made this recipe tonight and used three mini loaf pans. When I printed off the recipe, it said it could be made in two mini loaf pans and a baking time of approximately 25-30 minutes. The loaves all spilled over the pans in the oven, and they had to bake at least an hour to get baked all the way through, resulting in the tops being overdone and dark. When I went back to look at the comments, the recipe now says it can be made in four mini loaf pans, instead of two. That might have worked, but this makes a lot of batter. I have never had a recipe fail so badly. I am glad that I had an oven liner on the floor of my oven to catch all of the drips, but my kitchen still smells liked burned batter now.

      • Karen Goodall

        I’m sorry that happened to you, Jane. It is so disappointing to spend so much time putting a recipe together only to have something like this happen. Fortunately, my husband and I were able to salvage mine, but only after trimming around the area that overflowed (so we could get it out of the pan!) and after trimming the sides (where it had overcooked). I must have baked mine for an hour and 20 to 25 minutes (in one 9X5X3″ pan).

        As I mentioned in a previous response to someone else, the recipe instructions were changed AFTER I made mine in the one pan. I still have the printed directions where it says this. Now it says to use two 9X5X3″ pans, which is more accurate. But I do think it would make more like six to eight mini loaves! As you said, it is a lot of batter. I plan to try this again now that the instructions have been modified. I’m glad you had an oven liner; I didn’t! At least I had not cleaned my oven yet.

  • Bonnie Sharpe

    The cranberry cream cheese loaf was outstanding!! I made it for Thanksgiving breakfast and it was a huge hit!! Everyone said it was restaurant quality. I wish I knew the nutritional facts like calories, carbs, sugar, etc.

    • Julie Evink

      So glad you enjoyed it Bonnie!

  • Liz

    I’m making this for church tomorrow. I had some cranberries that I didn’t use for Thanksgiving abby this recipe sounded easy enough. I’m a little concerned with the cook time; I did split it into 2 load pans. We’ll see in about 50 minutes. ?

  • Nancy

    I just made this and it is amazing! Two 9×5 loaves bake fine in 1 hour. Rule tends to be no more than 2/3rds full in each pan and it shouldn’t overflow or be raw in the middle after an hour. I make several different kinds of breads and they are all 350 degrees for about 1 hour.

  • Mary Williams

    I love the recipe, have yet to try it but found a video on Facebook that was calling for 1 1/2 tsp of baking soda instead of your recipe with the baking powder. They are also stating things about too much batter for one 9×5 loaf pan. I read the recipe above and noticed you had 2 9×5 loaf pans or baking dish, or 4 mini loaf pans. Think that would make a difference. Think I am going to add some orange zest and instead of vanilla put in Orange flavoring. Yum

  • Tracy H

    Has anyone ever added white chocolate chips to this? Would that work?

    • Julie Evink

      Yes that would work fine, but there will be more “Substance” so please split into two loaf pans!

  • Tom

    I made the cranberry bread using fresh cranberries in 2 four x eight loaf pans. It was the best cranberrie bread I ever made and I have made a lot.

  • Shelly lindgren

    The first time I made this bread it came out awesome. This last time the bread wasn’t that creamy color, it was more of a light brown on the inside and more spongy.I re did the recipe again and it came out Ishtar brown and spongy again. What am I doing wrong? HELP?

    • Julie Evink

      I’ve tested it both in the 9×5 loaf pan and four mini loaf pans. The larger loaf pan will be dark on top because it bakes longer. The four mini pans is lighter on top because it doesn’t bake as long. If you are looking for the lighter color try the four mini loaf pans or doing two 9×5 loaf pans, but please make sure to adjust your baking time.

      • Shelly lindgren

        Thanks Julie. I was actually talking about the center of the bread, not the top. I used baking soda, maybe that was the problem.

  • Kim

    I made this bread yesterday and it turned out fabulous! It did over spill in the oven but thats my fault should of had a cookie sheet under the pan. I used an enamel coverd metal pan, it baked through perfect.Having it with my coffee this morning ( Christmas Eve Day) and will be having it again Christmas morning. Thanks for a wonderful recipe.

  • Carol

    Could it be that the difference of the baking all the way through is caused by using frozen berries as opposed to fresh ones?

    • Julie Evink

      I’ve never thought of that Carol! It’s possible. I’ve always used fresh!

  • Marie

    Definitely need to retest again. Not only did I waste time but ingedients. This absolutely does not cook in one pan. I made a mess need to readjust definitely two pans.

  • Linda

    Hi. I do not have a loaf pan for Canberry Cream Cheese Loaf. Can I use a tube pan for cake and how long should it cook? I been looking for something like this and it sounds good. Thank you.

    • Julie Evink

      I would think that would work Linda, but I have not tested that so I’m not sure. I’d start with 30 min baking time and you’ll just have to check it and go from there!

  • Tanya

    This is absolutely delicious! But there is no way all that batter fits in one 9×5″ bread pan!! I used 2 9×5 pans, and by the time it finished rising while baking, it almost came to the top of the pan. I used 2 pans for 65 minutes, and it was perfect! What a delicious way to start the morning!

  • Lydia Cartmill

    I just made this recipe and after reading all of the reviews I was careful about how much batter I put into my 9 x 5 loaf pan. I know from experience that baking a loaf of bread like this, you should never fill the pan more than three quarters full and that is maximum. So I filled it where I thought it was the right amount and put the rest of the batter into two small mini loaf pans and they all three baked up pretty nicely. But what I did notice is that I pulled the recipe from a Facebook post and the Facebook post calls for one and a half teaspoons of baking soda. When I clicked on the link that takes me to your website here, this recipe calls for one and a half teaspoons baking powder. So which is it? That could have a lot to do with baking times and whether it is done in the middle or not.

  • Gwen

    I just made this cranberry bread, in two 8 X 4 pans. Perfect size and tastes delicious! However, I had to bake for 1 hour and 15 minutes, and it did not rise and look anything like yours. I used baking powder and followed your recipe closely. Any idea why? The picture you have above, what size pan did you bake yours in? Thank you!

    • Julie Evink

      Mine was a 9×5 pan…but I put it all in one loaf pan so that’s why it’s so much thicker…

  • mike

    This is the most confusing recipe for cooking time I’ve ever seen. If you look the whole recipe over it apprears to say at the top it cooks for one hour assuming thats the (9×5) Then below it seems to say it’s to cook for 1 30 min. which is either 1 hour 30 min. or 1 (9×5) cooks for thirty min. regardless, the recipe is very confusing and needs clarification…. Please!

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