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Cream Cheese Cranberry Bread Recipe

posted by Julie Evink on November 7, 2017

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.

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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!

97 reviews

Cream Cheese Cranberry Bread Recipe

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

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

Ingredients

  • 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

Instructions

  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. Pour into two greased 9 in. x 5 in. loaf pans. Bake at 350 degrees for 45-60 minutes or 4 mini loaf pans for 40 minutes.

by

Recipe Notes

 

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:

Calories2000
Total FatLess than65g
Sat FatLess than25g
CholesterolLess than300mg
SodiumLess than2,400mg
Total Carbohydrate300g
Dietary Fiber25g

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    Comments

  • 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!!

  • 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!

  • 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

  • Donna Johnston


    Does this have to be refridgerated?

  • 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. 🙂

  • 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

    • Tiffany


      I’m wanting to make this. Did anyone ever clarify as to which one? Baking soda or baking powder ?

      • Julie Evink


        Baking powder. Baking soda needs a acid in a recipe to use baking soda!

  • 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.

  • 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!

  • 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!

  • 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!

  • Julie


    Can you put this batter in muffin tins to make on-the-go sized muffins? I’ve done this with other bread recipes like banana bread with success but just wanted to hear your thoughts on the matter. Thank you!

  • susanne Penk


    in your cream cheese cranberry bread you forgot the flour.

    • Julie Evink


      I’m not sure what you mean? It’s listed in the ingredients and the directions?

  • teresa


    Question..can i use dryed cranberries in the cream cheese/cranberry bread?

    • The Novice


      I’d also like to know this! This bread looks amazing, but unfortunately fresh or frozen cranberries are so hard to come by where I live.

      • Julie Evink


        I’m not sure because the moisture content would be different!

    • Julie Evink


      I’ve never tested it like this. I’m afraid the moisture content would be different so it wouldn’t turn out the same.

    • Jay F.


      i believe you need to re-hydrate the berries

  • Peggy Hager


    I saved a recipe that is exactly the same as this one except it calls for ! 1/2 tsp of baking soda instead of baking powder. How would the finished product be different with each of these ingredients?

    • Julie Evink


      I make mine the way it is directed in this recipe. The baking soda needs acid to work. Therefore I don’t think it would work right.

  • Hazel


    Is the flour plain or self rising. I assume plain since it calls for baking powder. But i’m always afraid of messing up.

  • raquel


    going to make today but going to use frozen cramberries do I need to taw them or can put it frozen?

    thanks

    • Julie Evink


      You can put them in frozen.

  • Ann Hunter


    This bread is awesome! Baked up beautifully soft and tender but not overly moist. My 14 year old son actually made it (he loves to bake) and I was quite impressed. Couple of small things I changed…added a sprinkle of sugar to one of the loaves to give it a sweet crust on top. Other loaf I put a simple glaze on top to make it pretty and add a bit of sweetness to complement the cranberries. Both were amazing additions and would highly recommend either adjustments or neither, based on preference. But I will make it again for Thanksgiving for sure!

  • Celeste


    Hi Julie, this bread is absolutely AMAZING I made it the other day it was gone in 321….! So moist so tasty I used fresh cranberries holy moly I’m making this bread from now on and for thanksgiving and Xmas this is definitely a keeper! 👍😊

  • Joli


    If you are using all purpose flour, why not put that in recipe as ingredient. Young bakers would not know this. Take the guess work out of recipe.

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