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Cream Cheese Cranberry Bread Recipe
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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!
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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!
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.*
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?Let us know how it was!
Wonderful recipe. Came out perfectly. Didn’t have enough cranberries so I added a handful of dried currants. Will definitely make again!
Perfect! I’m so glad you enjoyed it!
Hi, this is similar to a recipe I used this Christmas that was wonderful. After baking and it is cool it called to refrigerate overnight (oh was it good). I think my recipe called for 2/12 cups flour and 1/2 cup of sugar on the berries rather than flour?? It called for 12oz of cranberries. Please give me your thoughts before I screw up big time in the kitchen.
I would stick to the recipe as listed, hope you enjoy it!
LeighAnn – I have been making this bread for years. I make it with just cranberries, just blueberries, a combination of both and also with walnuts or not. Everyone I give this bread to loves it. I just coat the berries or nuts in flour so they don’t sink to the bottom of the bread.
I’m so glad you enjoy this one, Mary Ellen! Thanks for sharing!
Want to make this, but use blueberries. Will that work, too? I’m not much of a baker, and have fresh blueberries that need to be eaten. Thank you!!
Yes, that will be fine! I also have a recipe for Cream Cheese Blueberry Bread here!
https://www.julieseatsandtreats.com/cream-cheese-blueberry-bread/
There is a problem with this recipe. Been in the oven split into 2 pans for 90 minutes and still not done. Something is off. Either needs more flour or less eggs.
I’m sorry to hear that, Lynn! Were you able to finish them?
This is a delicious recipe! I just finished making 16 mini loaves (using my Pampered Chef 4 mini loaf pan) for our neighbors for Christmas. I followed your recipe and directions exactly. I baked each batch for 43 minutes & they were perfect. Each mini loaf was good and full of batter & they had a nice little dome after baking. I will save this recipe for sure! Thank you!
I’m so glad you loved them! What a great idea for Christmas gifts, thanks for sharing!
Good. I covered with foil after 20 min for the remaining 40 min after reading the comments. Came out great. I split over 2 loaf pans. Sweet with a bit of sour cranberries. Yummy.
Glad you enjoyed it!
Have you tried it with dried cranberries?
I haven’t but I know others have. It will just have the different texture of the dried cranberries.
I just finished ten mini loaf pans with a double recipe. They are gorgeous! I haven’t tasted one yet but I remember making this recipe last year with two regular loaf pans. I like the mini better (I used the foil throwaways) I am just giving the entire loaf for gifts! Love the recipe!
Perfect! I’m so glad you love this recipe and I hope everyone enjoys your gift!
Have you every tried adding orange zest to this recipe?
I haven’t but I know others have and really enjoyed it!
I love this cranberry bread I’ve made it about 4 times now.
I’ve made it both ways 1 loaf pan almost 1 1/2 hours and 4 mini loaf pans about an hour . I do find I have to bake it a longer than it calls for , the only thing is I’m not crazy about the bread looking a lot darker in color like it was cooked to much. If I don’t cook it longer my knife comes out wet.
So am I missing something here ?
I would split it into two large loaf pans and bake it for less time, this should help with the browning. Or after about 45 minutes put tinfoil over the outside edges of the bread to prevent it from browning.
This recipe sounds yummy! Hope it turns out since I’m baking them for Christmas!
This is one of our favorites! If making it for the first time and to give for gifts, split the batter into two loaf pans. I haven’t had issues with it baking in one loaf pan but I know others have. That’s my only tip! Enjoy!
I know this recipe was recommended for Thanksgiving but this has actually been a Christmas staple in my house for a few years now. I have to make several, they never last long 😂
I’m so glad to hear that! Thanks for sharing, I’m glad you love this one!
So damn unclear I just ended up with two burned loaves.
I’m really sorry to hear that, what about the recipe was unclear?
I’ve been baking for over 50 years now…the last 26 as an entrant in the Wisconsin State Fair winning a couple hundred ribbons. I know my way around a kitchen. Quick breads such as this recipe have won me many ribbons. I made this today and it was still soupy in the center after baking 70 minutes in a 9×5 loaf pan.
I think that people are having trouble with this batter not baking in the middle because it is too much for one loaf pan. I made it last week and I made a loaf plus 12 muffins. They both turned out well, I did not cook them as long as the recipe calls for.
Thanks for sharing, Denise!
I just made this in two loaf pans. I cooked them for 90 min. I covered the loaves with aluminum foil for the last 20 min. It kept the top from burning and seemed to help with the internal baking. It was delicious too!
Perfect! I’m so glad you enjoyed them!
I’m sorry to hear that, Linda! You can try splitting the batter into two loaf pans.
This bread is really delicious, will definitely be added to my favorite recipes. I loved the texture and the sweet and tartness of it.
Perfect! I’m so glad you loved it!