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!
WATCH THE STEP BY STEP VIDEO FOR THIS CRANBERRY BREAD RECIPE BELOW:
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Cream Cheese Cranberry Bread Recipe
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.*
Anne R Warner says
Hi, Julie, I just made this recipe on12/24/23, and it was a HUGE hit with the family. So velvety and tender in texture, it is an outstanding recipe! But we are watching our sugar, fat and cholesterol intake, and I didn’t see that information listed, just the calories. Do you have a complete nutritional breakdown per serving, and how much is in a single serving? Thank you!
Courtney says
So glad it was a hit!
We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.
Sharon Schroeter says
Can this be made in 4 smaller pans?
Mary Darnieder says
I love this recipe, and it’s my go-to for the Holidays. My office team loves to hear that I’m bringing in the Cranberry bread. Thanks for the delicious recipe.
Courtney says
So glad it’s a hit!! Thank you!
Teal says
Delicious! I give it as gifts! Everyone loves it!
Courtney says
Love it!
Paula says
Can you put a powdered sugar and citrus icing on this?
Courtney says
You sure could!!
Shari says
Should you chop the cranberries or leave them whole?
Mary Darnieder says
I leave mine whole but toss in some flour so the color doesn’t run.
Courtney says
Thank you for sharing!
Courtney says
Whatever you Prefer!
Treva says
It’s great, Ty. Question, because of cream cheese should you refrigerate
Courtney says
I would store in the fridge!
Nancy says
The bread tastes ok but baking in two pans it was very low. If I’d make it again I’d bake it in ne pan
Kerri says
Super moist and yummy – Personally added 1 tsp cinnamon & didn’t have pecans therefore, added walnuts, and used 1Cp of brown sugar!! Very nice!
Courtney says
Yum! That sounds delicious!
Nylene says
I bake this bread for neighborhood Christmas gifts! Everyone loves it and asks for it if I try something different the next Christmas!
Courtney says
Awesome!!
Connie Cook-Nicks says
I want to make this bread in 4 small loaves. I have a pan that will make them this way. Can you tell me about how long these should bake?
Courtney says
I would think 30ish minutes but have not tested it that way!
Sue says
Would this be the same for Muffins?
Catherine says
It was a hit with everyone the first time I made it! I’ve made it several times now. Delicious!
I’m freezing extra fresh cranberries so I can bake more over the winter.
Courtney says
Yum! Great idea.
Roberta says
Cranberry Cream cheese pecan loaf
Courtney says
Sounds delicious!
Amy Suggs says
I put in two loaf pans and cooked 50 minutes and the top is very dark brown, not like the photo.
Courtney says
Sorry to hear that, please adjust baking times as needed.
Marilyn says
It was delicious, thank you
Roberta says
Delicious !!!cranberry cream cheese pecan loaf
Courtney says
Thank you!