Can I use frozen cranberries in this recipe?

Yes! Frozen cranberries work just as well as fresh cranberries in the Cream Cheese Cranberry Loaf . They will provide the same tart flavor and color, so feel free to use them if fresh cranberries are unavailable.

How can I store the Cream Cheese Cranberry Loaf?

Store your Cream Cheese Cranberry Loaf at room temperature for up to 3 days, or in the refrigerator for up to 1 week. For longer storage, you can freeze it for up to 3 months. Simply wrap it tightly in plastic wrap or foil and thaw it overnight before serving.

Can I make this loaf ahead of time for a holiday gathering?

Absolutely! The Cream Cheese Cranberry Loaf is ideal for making ahead. You can bake it up to 1 week in advance and store it in the fridge, or freeze it for up to 3 months. Just make sure to let it cool completely before wrapping it up for storage.

Cream Cheese Cranberry Loaf – Best Holiday Recipe

Name: Cream Cheese Cranberry Loaf
Prep time: 15 min
Cook time: PT-493540H34M50S
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1 tsp baking powder; 1/4 tsp salt; 1/2 cup unsalted butter (softened); 2 large eggs; 8 oz cream cheese (softened); 1 cup fresh or frozen cranberries

Description

This Cream Cheese Cranberry Loaf is a rich, flavorful dessert that combines a tangy cream cheese swirl with the tartness of fresh cranberries. Perfect for the holiday season or any time you want a comforting, sweet treat, this loaf is sure to impress with its moist texture and delicious balance of flavors.

Ingredients

Scale

1 1/2 cups all-purpose flour
1 cup granulated sugar
1 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter (softened)
2 large eggs
8 oz cream cheese (softened)
1 cup fresh or frozen cranberries

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Instructions

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan with butter or non-stick cooking spray.
In a medium bowl, whisk together the all-purpose flour, sugar, baking powder, and salt.
In a separate large bowl, beat the softened butter and eggs until light and fluffy, about 2-3 minutes.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
In a small bowl, mix the softened cream cheese, 2 tablespoons sugar, and cranberries until well combined.
Spread half of the bread dough into the prepared loaf pan, top with the cream cheese-cranberry mixture, then carefully spread the remaining dough over the top.
Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.

Notes

For extra moistness, you can substitute part of the all-purpose flour with oat or whole wheat flour.
If the top is browning too quickly, cover the loaf loosely with aluminum foil during the last 10-15 minutes of baking.
Let the loaf cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

Prep Time: 15 minutes
Cook Time: 55-65 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 23g
Sodium: 150mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 55mg