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.*
Emilie says
This was fantastic ! I made it in one 9×5 loaf pan and it turned out great. Baked it for 1h45 and covered with aluminium paper after 60 mins to avoid burning the top. My mother has been raving about it nonstop.
Yum!
Julie Evink says
So glad you enjoyed it!
GLADYS SMITH says
I love making sweet breads around the holidays and was looking for a good Cranberry bread recipe! Well I tried it and it is a winner for me! The richness of the cream cheese when you bite into it and them the tartness of the cranberries is just amazing and a mouth full ;of flavor! Love it and will be my recipe forever! Loved it and my husband did too!!!!!! I will be trying many more of your recipes. This recipe was also very easy!!!!! THANKS YOU FOR MAKING MY HOLIDAYS!!!!!
Julie Evink says
So glad you and your husband enjoyed it! Happy Holidays!
Farah says
Hi. I’ve made this bread two years in a row now. It’s delicious. I have one problem I need help with- please? It’s sooooo crumbly! Literally falls apart as I cut it- it’s very moist and tasty but sooooo messy. What am I doing wrong? It’s not over baked- perfect light golden brown. Not over mixed. No substitute ingredients on my end- done exactly to recipe. I’m so confused!
Julie Evink says
Honestly I’m just as confused as you are! I make this a lot and I’ve never had that problem 🙁
Fair says
Just bought the ingredients to make s’more. Going to try fiddling with the recipe. I hate to mess it up- but not willing to give up. Too yum! ❤️
Julie Evink says
I hope you find out what’s going on! You aren’t at a high altitude or anything are you?
Elizabeth says
would you suggest 1 loaf pan or 2?
Julie Evink says
I would go with two to be safe.
Dora Bartz says
I bought all the ingredients today after looking at the ingredients and thought it would be delicious. An unanswerable Question came to me when I read the directions and the comments. I would like to backe it in muffin pans. Just wondering how long would you recommend baking them? Someone asked about cooking the cranberries. Cooked or raw. Thanks.
Julie Evink says
I would recommend baking them at 350 and I guess it would take around 30 minutes, but I would check them at 25 to make sure. It could take up to 40 minutes. I haven’t tested it like this. This is just my best guess. And you don’t have to cook the cranberries.
Heather says
Hi – little confused here on the pans and baking time. Instructions state to bake one pan at 30 minutes and 4 mini pans at 40 minutes. I made this recipe and used one 9×5 bread pan and it was too much and needed to bake longer than 30 minutes. Can you please let me know what the correct amounts are?
Thank you.
Julie Evink says
Updated!
Noelle says
This looks great!
Julie Evink says
Thanks!
Suzy says
Oh now this bread is every bit the perfect thing for the holidays! Looks so moist! Saving to try.
Julie Evink says
It’s great for bringing as hostess gifts or enjoying with family!
Mary says
How far in advance can this be made 🙂
Julie Evink says
I wouldn’t recommend more than a day!
AnnMarie says
You can freeze this if you wrap it well.
Julie Evink says
Awesome!
Kayla says
Thanks for sharing this recipe! I made this as the bread and had some leftover batter, so I made a few muffins with the extra batter. I have to say, it’s a pretty good muffin recipe too. They’re easy to grab for breakfast on the go. I also chopped up an apple and added that to make it a cran-apple bread/muffin. I’m making a batch of muffins right now. I think this is going to be a go to cranberry recipe for a long time to come.
Julie Evink says
Ohhh love that addition of apply. I need to try that!
Valerie says
May I ask how long you baked the muffins for?
Julie Evink says
This is muffin version of this recipe – https://www.julieseatsandtreats.com/cranberry-cream-cheese-muffins/
Cindy says
Hello julia…:-) this looks so very delicious. Can’t wait to try this recipe. However..( feeling a bit of a nit wit here) but when using the fresh cranberries, i would need to cook them first before i add them to mixture?.. thank you.
Julie Evink says
Nope you don’t need to cook them!
Koren says
How far in advance can this be made, and what’s the best way to store it?
Von Waller says
How do you safely store this bread? In the refrigerator or can it be kept on the counter.?
Julie Evink says
You can store it on the counter.
Koren says
This looks delicious. Would like to make it for the holidays. If I wanted to make this in a Bundt pan would I need to double the recipe?
Julie Evink says
I’ve never tested it like this, but it’s enough for two loaves of bread so I wouldn’t think you’d need to double it?
Koren says
Thank you ?
Debbie says
Hi Julie, I’m getting ready to make this yummy looking Cranberry loaf but I am using frozen cranberries and wondering if I should thaw them first. What would you suggest?
Julie Evink says
I think frozen will be fine!
cindy says
Looks so good. Question I have is 4 mini pans were used. Do you know the size they were? I was shopping for the mini loaf pans but were different sizes. I just want to make sure I make enough batter to fill them all. Thank you for putting this video up. I plan on making them for thanksgiving for gifts to take home.
Julie Evink says
These are the ones I have – https://amzn.to/2QdP6Jg (affiliate link). They are 5.75” x 3”!
Gabrielle says
I make this as the recipe calls except I substitute Black Cherries for the Cranberries. I take them from freezer put them in my small food chopper. Once many small pieces occur, I mix it in the bread. You get a nice reddish color through out. 4 mini loaves for 45 minutes at 350°. The loaves never last in my house.
Julie Evink says
Oooo love that twist!
coreen baerg says
Fall is here again…so bring out the cranberries. This was a huge hit last year at family gatherings. Perfect balance of tart and sweet. Thank you for the wonderful recipe.
Julie Evink says
So glad you enjoyed it!