Cream Cheese Cranberry Bread Recipe
387 Comments
Posted: 11/12/18
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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!
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.
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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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!
servings
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.
- Pour into two greased 9 in. x 5 in. loaf pans. Bake at 350 degrees for 45-60 minutes if using two loaf pans. You can also use 4 mini loaf pans for 40 minutes.
- *THIS RECIPE USED TO HAVE YOU USE ONE LOAF PAN AND BAKE IT FOR 90 MINUTES. AFTER MANY COMPLAINTS WE ADJUSTED THE RECIPE TO TWO LOAF PANS. WE HAVE HAD SUCCESS WITH ONE LOAF PAN, BUT WE FOUND THE MOST FOOL-PROOF WAY IS TO USE TWO LOAF PANS.*
Tips
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!
Video
Nutrition Information
Calories: 381kcal (19%)
Carol Mulder says
Can you substitute 1/3 less fat cream cheese for the regular cream cheese in this recipe?
Julie Evink says
Yes that should work.
Surya says
The way that the sour cranberry mixes with the creamy and sweet bread does something magical to your taste buds. The texture is so soft and creamy. I feed the pickiest eaters, and this was a hit!
I used Bob’s Redmill 1:1 flour and cooked it for 35 minutes (This particular flour gets overdone pretty easily). I also did not add the pecans. It turned out perfectly. I highly recommend! Thank you so the recipe!
Julie Evink says
Wonderful to hear! I’m so glad you enjoyed it!!
Michelle says
Love this recipe!!! It’s always a hit! Just made it tonight for tomorrow’a Thanksgiving festivities.
Question…..what are the storing recommendations?
Julie Evink says
We recommend storing it in the refrigerator for 3-4 days.
Naomi T. says
Hi Julie, this recipe is a big hit for me, everyone in my office want it as their Christmas gift. I used blueberries instead of cranberries because that’s what I have at that time . Thank you 😍 you can always share your recipe to me:) loved it 😊.
Julie Evink says
This is awesome Naomi!!! Thanks for commenting and rating the recipe!
Donna says
Send me latest recipes
Julie Evink says
Done!
Helen says
Fantastic
Julie Evink says
So glad you enjoyed it Helen! Thanks for coming back and commenting and rating the recipe!
Peggy Fernau says
I live at 6,000′. What can I do to adjust the recipe so it doesn’t collapse in the center? BTW – it would be great if all recipes have a “high altitude” note for those of us who live in higher areas of the country. Thanks!
Julie Evink says
Hey Peggy! Unfortunately I don’t live in a high altitude location and the only way to test these would to be at high altitude therefore I can’t provide their directions.
Linda Slack says
Can you use dried cranberries?
Julie Evink says
You can but the texture of the cranberries will be more like a raisin than a blueberry.
stephanie says
My mother in law made this (with blueberries rather than cran) and while i think it tastes very good, hers came out very crumbly. like, if you cut it when warm, it literally fell apart. room temp, it could be sliced, but still crumbles apart when eating. she is an experienced baker, so while its possible she missed something, maybe not? has anyone else had crumb issues or know how to correct it? i’ve read thru other’s suggestions of additions and changes and i’d like to try this one again.
Hayley Perdue says
Can you half this to make it cook all the way through in a 9×5?
Julie Evink says
Yes that should work, just watch baking time early.
Julie Evink says
I’ve made it with blueberries and it worked fine. It’s possible there was to much flour if the flour got a little packed when measuring. Use a good, name brand cream cheese too 🙂