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
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.*
Jim Lloyd says
We put it in one 9 x 5 load pan it cooked over and made a mess in the oven the top burned and it never baked through. What a mess and the smoke alarm went off.
Julie says
I’m sorry, Jim! Next time try using two loaf pans for this one.
Diane Francis says
This bread was delicious. I halved the recipe and made one loaf. Baked for one hour and it was perfectly cooked. I will be making the full recipe (2 loaf pans)for Thanksgiving. I’m sure it will be a hit.
Julie says
Perfect! I’m so glad you enjoyed it!
Colleen says
This is great! I did a few things different though. I used bread flour ( it was getting ready to expire and needed to use it up), added the zest of an orange along with some chopped up craisins. Took longer so next time I will not use all the batter in the loaf pan and whatever I have left I will put in a muffin tin. Once it cooled I used the juice of the orange with powdered sugar and vanilla extract. Thank you so much for sharing this!
Julie says
Awesome! So glad you enjoyed it!
Sharon says
1 hr in and in one pan, it is burned on top and raw in middle. I covered with foil but not sure this can be salvaged. Not happy
Julie says
I’m sorry to hear that, Sharon! I haven’t had issues with this one cooking in one pan but I know others have tried making it in two loaf pans and that has worked out well.
Selenia says
Hi Anne, to prevent your cranberry bread burning or whatever other you just need take a paper towel a little more longer than the loaf pan and same long aluminum foil. Soak the paper towel and squeeze a little and fold three times put over aluminum foil and fold at less three times . Cover the loaf pan just around. You cake or bread going out the oven fluffy and not burn. Good luck.
Julie says
Thanks for the tip, Selenia!
Janice says
Will this work in a 6-cup Bundt pan? Also, can I use dried cranberries? I don’t know where to buy real cranberries here in my country but I have craisins on hand.
Julie says
I know that others have made this one in a Bundt pan without issues. Dried cranberries will work fine, the texture will just be a bit different.
Janice says
I baked this today. I halved the recipe and it fit exactly in 1 6-cup bundt pan, which means half the recipe will fit exactly in 1 9×5 loaf pan. I used dried cranberries because we don’t have fresh ones here, and I used chopped macadamia instead of pecans. I wasn’t happy with the texture of the dried cranberries. I can imagine it will really taste immensely better with fresh cranberries. Cake isn’t too sweet, which my sister loved. It is moist enough. Maybe I’ll try this with canned peaches or fresh mangoes and see if it’ll be better. Thanks for this recipe!
Julie says
Yes, dried cranberries will give you a very different flavor and texture. Peaches or mangoes sounds intriguing!
S. D Vestal says
Could you use dried cranberries? Would you need to rehydrate them? If that is possible!!! Lol! I just find dried cranberries easier! Gonna make this bread! It looks and sounds wonderful!
Julie says
Dried cranberries will work fine, you don’t need to rehydrate them. You’ll just have that dried cranberry texture instead. I hope you enjoy it!
Brandy says
I adjusted the recipe and added apples, cinnamon, cloves and all spice omg yum!!!!
Julie says
That sounds amazing! Thanks for sharing!
Michele says
Were they fresh apples?
Anne says
I’d like to know pls what I should do to be able to keep a cake in the oven 90 min as said above without burning it. I took the loaf out after 30 min to cover it with foil and it still collapsed and ended up too brown after 1 hour in the oven.
Cakes with cheese in.particular collapse very VERY easy…so do you cover the loaf pan from the very beginning?
Julie says
Hmmm, you shouldn’t have to cover the loaf from the beginning. I know this recipe has worked well for others by splitting the dough into two loaf pans. Maybe try that method next time?
Shannon says
I haven’t tried the recipe yet but plan on it!
A tip, if I may, too preventing collapsed bread, cakes, etc. Is to never open the oven while it’s cooking. This is a No,No! My grandma taught me this. If you have to open the oven door make sure you shut it ever so SLOWLY. This will prevent the bread from collapsing, due to extreme temp fluctuations.
Julie says
Thanks, Shannon!
Karem says
I love this type of cake recipe, it is delicious, but regarding the quantity, suppose I do not want to make the same quantity, say half the portion , shall I make this ingredients to the half ?
Julie says
Yes, you can half the ingredients and make a smaller loaf.
Barb says
I would advise baking this in two pans, as it overclowed. Also it needs way more time cooking as mine was raw in the middle.
Julie says
I’m sorry to hear that, Barb! Yes, cooking it in two pans works well.
Alexa says
350 degrees, refers to F ‘or C’, the recipe is delicious. I have already done it twice but in my country it is handled by centigrades and my oven does not reach 350 degrees, that confuses me a lot and I must be glued to the oven so that it does not burn. Of the rest the recipe is delicious!!!
Julie says
I’m glad you enjoy the recipe! 350 degrees F which would be about 175-177 degrees C
Lilly says
Rhubarb was tart so I frosted both loaves. Maybe add golden raisins for sweetness next time. Husband loved it. Didn’t affect baking at all but I use two pans….good recipe. Thank you.
Julie says
Great! Glad you enjoyed it and thanks for sharing you used Rhubarb! I might have to try that!
Lilly says
Delicious. Made it in 2 pans… Today I’m going to try it with fresh rhubarb. Wish me luck.
Julie says
Good luck! I hope it turns out incredible, I love rhubarb!
Jo says
I’ve just read comments do you think it would help to turn oven down to bake one pan
Julie says
That might help, it also works to put tinfoil around the edges to prevent the top from getting too crisp while the center continues to bake through.