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!
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!
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!
Amazingly Soft and Tender Quick Bread Stuffed with Tart Cranberries!
- 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
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Preheat oven to 350 degrees.
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In a large mixing bowl cream together butter, cream cheese, sugar and vanilla. Add eggs, one at a time, beating well after each addition.
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In another bowl combine flour, baking powder and salt. Slowly mix into wet batter until combined. Fold in cranberries and nuts.
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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.
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!
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Peggy Hager says
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 says
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 says
Is the flour plain or self rising. I assume plain since it calls for baking powder. But i’m always afraid of messing up.
Julie Evink says
All-Purpose!
raquel says
going to make today but going to use frozen cramberries do I need to taw them or can put it frozen?
thanks
Julie Evink says
You can put them in frozen.
Ann Hunter says
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 says
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 says
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.
Lori says
This was fantastic! Thank you for sharing the recipe 🙂
Julie Evink says
So glad you enjoyed it Lori!
Candy says
How do you think this would taste or work with fresh cherries? Would I need to adjust anything?
Julie Evink says
I don’t have any idea as I’ve never tried it 😉
Sue Oxner says
I am hoping to make this recipe today!
I was wondering if you can use margarine instead of butter?
Also wondering, how well would it freeze?
Thanks so much for sharing the recipe!
Julie Evink says
I’ve never tested it with margarine but I think it will work fine. This should also freeze just fine. I usually wrap in tin foil then put in gallon ziplock bags!
Rachel Roth says
I am making this for the 2nd time today! So delicious!!!
Julie Evink says
So glad you enjoy it Rachel!