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.*
Julie says
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!
Gwen says
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!
Julie Evink says
Mine was a 9×5 pan…but I put it all in one loaf pan so that’s why it’s so much thicker…
Lydia Cartmill says
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.
Linda says
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 says
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!
Julie Evink says
I’ve never thought of that Carol! It’s possible. I’ve always used fresh!
Shelly lindgren says
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 says
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 says
Thanks Julie. I was actually talking about the center of the bread, not the top. I used baking soda, maybe that was the problem.
Tom says
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.
Julie Evink says
So glad you enjoyed it Tom!
Tracy H says
Has anyone ever added white chocolate chips to this? Would that work?
Julie Evink says
Yes that would work fine, but there will be more “Substance” so please split into two loaf pans!
Mary Williams says
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 says
I’m wanting to make this. Did anyone ever clarify as to which one? Baking soda or baking powder ?
Julie Evink says
Baking powder. Baking soda needs a acid in a recipe to use baking soda!
Barbara says
Cranberries are very acidic, so it would work with baking soda.
Mary Williams says
This recipe stated a baking dish OR 2 9×5 loaf pans. Maybe that is the difference on the success or not.
Nancy says
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.
Liz says
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. ?
Bonnie Sharpe says
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 says
So glad you enjoyed it Bonnie!
Colleen says
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. 🙂
Julie Evink says
Sounds great Colleen!
Julie Evink says
No it doesn’t Donna!