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.*
Noemí says
I tried this recipe and I love it! I added orange zest and orange juice with a orange glaze, delicious.
Julie says
Thanks for sharing! I’m glad you loved it!
Claire says
How much orange juice and zest did you use?
Lora says
I made this substituting blueberries for cranberries and it was awesome!!!!! Hubby loved it!!!!
Julie says
Perfect! I’m glad you both loved it!
Mary says
Wonderfully dense and moist! I’ve been making this recipe for about two years now. This is my go-to recipe for just about any occasion or as a kitchen gift. Just never fails to win raves. I even keep a sliced loaf in my freezer so I can snack a piece at a time whenever the craving hits me. It’s definitely a keeper!
Julie says
I’m so glad you love it, Mary! Thanks for the review!
Estela Warren says
This was so awesome and easy to mske!! Everyone loved this bread!! Perfect for the holidays!! Tganks!!👍🙋♀️❤
Julie says
You’re welcome! I’m so glad it was a hit!
Mima says
Thank you Julie, its a wonderful recipe and easy to make. I used dried cranberry, half cup only, lessened the sugar to 1cup and it turned out so well and lòoked like in the picture too. We all love it and it didnt take long to finish. Used only one long loaf tin with the temp. stated and it was ready in 50 mins, nice golden color.
Julie says
So happy it turned out great for you, Mima! Thanks for the review!
Sharon says
Will not be making this recipe again. Made it in one pan and like others have said, it didn’t cook in the middle….. Ataround the edges and didnt taste that good either
Julie says
I’m sorry to hear that, you could try making in two loaf pans next time.
Chris says
Can you use dried cranberries for this recipe as well (such as Craisins dried cranberries)?
Julie Evink says
Yes I think that would be fine!
Susan says
When using 4 mini loaf pans, how long to you bake?
Julie says
40 minutes
Trish says
Will not be making again. Followed recipe explicitly and burned in top raw in middle. Too expensive to try again.
Julie says
All ovens heat differently, I’m sorry it didn’t work out for you!
Stacy Eilts says
Amazing! These are very heavy, much like a pound cake. Great mixture of sweet and sour. I made these in large muffin tins and they turned out great. I also sprinkled sugar on top before baking for a nice golden top. Thanks for the great recipe.
Julie says
You’re welcome! Good to know this one works in a large muffin tin as well! Thanks for sharing!
nunzio ciampi says
Is it ok to use craisins?
Julie says
That will give you a little bit different texture in the bread but you can definitely give it a try! Let me know how it goes!
Kristen says
I love thisr recipe, just wondering have you ever replaced the vanilla with orange extract?
Julie says
I have not tried that but I know quite a few people in the comments have mentioned trying some orange flavoring. Let me know how it goes if you try it!
Tshegofatso says
Can i get measurements please.
Julie says
I haven’t tried this with any orange flavoring so I’m not sure of the measurements.
Debbie says
I’m planning on making these for Christmas gifts for a few girlfriends.. now just like my anxiety staring at flour at the grocery if you’re recipe calls for AP flour and I have self rising can I omit the salt and baking powder in this recipe ~ why does flour have to confuse me so bad lol
Julie says
I haven’t tested this one with anything but AP flour, I’m not sure how that would turn out. Sorry I couldn’t ease your flour anxiety!
Joan Sawatzky says
Ultimate fail!! 70 minutes into baking still running over like lava from opening on centre side. What happened??!
Definitely use 2 pans.
Susan S says
I would like to add orange flavor by using orange zest and fresh juice, what adjustment would I need to make?
Julie says
Someone else commented about doing this as well, I haven’t tested it with any orange flavors. I’m not sure how much you would need to add and adjust. If you try it out, let me know how it goes!