Bright, tart cranberries, a sweet orange-kissed batter, and a ribbon of cream cheese running through the middle… this cranberry cream cheese bread is pure festive comfort. It looks impressive, slices beautifully, and tastes like the holidays in every bite.
If you love a good quick bread but want something a little extra — something that feels special without adding any fuss — this cranberry cream cheese bread is it. The batter mixes by hand, the cream cheese layer comes together in minutes, and the whole loaf bakes up tall, tender, and impossibly pretty.
Fresh or frozen cranberries both work beautifully here, so you can make this one all season long. It’s great for gifting, brunch tables, or just slicing warm with a little butter while you admire that gorgeous swirl.
Why You’ll Love This Cranberry Cream Cheese Bread
- A showstopper with zero fuss. The batter stirs together easily, and the cream cheese layer magically bakes into that soft, signature ribbon.
- Perfect balance of tart + sweet. Cranberries and orange keep things bright, while the cream cheese adds mellow richness.
- Holiday-ready. This loaf slices cleanly and travels well, so it’s ideal for gifting or bringing to gatherings.
- Flexible ingredients. Fresh or frozen cranberries, pecans or your favorite nut… it all works.
Key Ingredients
- Cranberries – Roughly chopped so they disperse nicely without sinking. Frozen cranberries go straight into the batter with no thawing needed.
- Orange juice – Adds moisture and that classic cranberry-orange flavor. You can bump the amount for more citrus brightness.
- Cream cheese – Room-temperature cream cheese makes the filling ultra-smooth and easy to spread.
- Pecans – For a little crunch and to complement the cranberry flavor. Feel free to swap in walnuts or leave them out.
- Sanding sugar – Optional, but adds a lovely sparkle and subtle crunch on top.
How to Make Cranberry Cream Cheese Bread
Make the cream cheese layer.
Beat the cream cheese and egg until smooth and creamy. Set aside.
Mix the dry ingredients.
Flour, sugar, baking powder, baking soda, and salt go into a large bowl. Make a well in the center.
Add the wet ingredients.
Pour in the orange juice, melted butter, and egg. Mix just until combined — no over-mixing here.
Stir in the cranberries and pecans.
Fold them in gently so the batter stays thick and even.
Layer the batter.
Add half the batter to the loaf pan, spread the cream cheese mixture over it, then top with the remaining batter. An optional sprinkle of sanding sugar adds a little crunch and shine.
Bake.
About 1 hour to 1 hour 15 minutes, until the top is deeply golden and springs back when lightly pressed. A toothpick inserted into the bread portion (not the cream cheese layer) should come out clean.
Cool completely.
Let it cool in the pan for 15 minutes, then finish cooling on a rack. The cream cheese layer sets fully as it cools.
Tips for Best Results
- Use the correct loaf pan. This loaf rises high and fills a 9 × 5 pan to the brim. Make sure of your pan’s dimensions. If you’re nervous about overflow, place the pan on a lined rimmed baking sheet.
- Chopping the cranberries. A quick pulse in the food processor works well, especially if they’re frozen.
- Don’t over-mix. A light hand during mixing helps prevent tunneling and keeps the crumb soft.
- Watch the bake time. The top should be golden and bounce back lightly when touched. If it’s browning too quickly, tent with foil during the last 15 minutes.
Variations and Serving Suggestions
- More orange flavor. Use up to ¾ cup orange juice for a brighter citrus note.
- Nut-free. Skip the nuts entirely or swap in pumpkin seeds for crunch.
- Extra sparkle. Coarse sanding sugar adds a bakery-style finish.
- Orange glaze option. For a sweeter finish, drizzle the cooled loaf with a simple orange glaze made from confectioners’ sugar and a splash of orange juice. It adds a bright, citrusy pop and looks gorgeous on top.
- Festive serving idea. Serve slices warm with a swipe of butter or orange-honey cream cheese.
How to Store
Refrigerate: Wrap tightly and store in the refrigerator for up to 5 days. The cream cheese layer keeps the loaf moist and flavorful.
Freeze: Wrap the whole loaf or individual slices in plastic wrap, then foil, and freeze up to 2 months. Thaw overnight in the refrigerator and warm slices gently in the microwave or toaster oven.
Make ahead: This bread actually tastes even better on day two as the flavors settle into the crumb, making it a great option for gifting or preparing ahead of a holiday brunch.
A Holiday Loaf That Always Wins
Whether you’re baking ahead for guests or just treating yourself to something cozy, this cranberry cream cheese bread delivers every time. It’s simple, striking, and packed with festive flavor. Just the kind of recipe you’ll reach for again and again.
More Cranberry Recipes
Cranberry Cream Cheese Bread
Ingredients
For the cream cheese mixture:
- 6 ounces (170 g) cream cheese, at room temperature
- 1 large egg
For the bread:
- 2 cups (240 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (120 ml) orange juice, or 3/4 cup (180ml) if you want more orange flavor
- ¼ cup (56 g) unsalted butter, melted and slightly cooled
- 1 large egg, lightly beaten
- 1 ½ cups (about 150 g) cranberries, roughly chopped*
- ½ cup (60 g) chopped pecans (or other nut)
- sanding sugar, optional
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Instructions
To make the cream cheese mixture:
- Preheat oven to 350°F (175°C). Grease a 9" x 5" loaf pan. (I recommend a baking spray with flour, like Pam Baking or Baker's Joy.)
- Using an electric mixer on medium speed, beat the cream cheese and egg until thoroughly blended. Set aside.
To make the bread:
- Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center.
- Add the orange juice, butter, and egg to the well in the flour mixture. Mix just until combined.
- Stir in the cranberries and pecans.
- Transfer half of the bread batter to the prepared pan, and spread evenly. Spread the cream cheese mixture over the batter. Top with the remaining batter. If you like, sprinkle a few pinches of sanding sugar over the top of the batter.
- Bake for 1 hour to 1 hour 15 minutes, or until the bread has browned and the top springs back when lightly touched in the center.
- Cool the bread in the pan for 15 minutes. Then transfer the bread to a wire rack to cool completely. Wrap well and store in the refrigerator. (You can reheat slices in the microwave when serving.)
Video
Notes
- Adapted from Pillsbury.
- Frozen cranberries: If using frozen cranberries, keep them frozen. They’re easier to chop and won’t bleed into the batter.
- Pan size: This loaf rises high and fills a standard 9×5-inch pan completely. If you’re concerned about overflow, place the pan on a lined rimmed baking sheet.
- Cream cheese layer: The cream cheese ribbon will set fully as the loaf cools.
- Bake cue: The top should be deeply golden and spring back when lightly pressed. A toothpick inserted into the bread portion (not the cream cheese layer) should come out clean.
- Orange glaze option: For a sweeter finish, drizzle the cooled loaf with a simple orange glaze made from confectioners’ sugar and a splash of orange juice.
- Make ahead: This bread tastes even better on day two as the flavors settle, making it great for gifting or prepping ahead for holiday brunch.
- Storage: Wrap well and refrigerate up to 5 days. Freeze slices or the whole loaf (wrapped in plastic wrap, then foil) up to 2 months. Thaw overnight in the refrigerator.
17 Comments on “Cranberry Cream Cheese Bread”
can you use dried cranberries?
Hi, Grace. I’ve not tried that with this recipe, but I would guess that it would work well enough. The flavor and texture of dried cranberries is different than fresh, so you wouldn’t get quite the same result.
Jennifer,
I made this recipe yesterday and it was pretty much perfect! Loved all the cranberries and pecans plus the texture of the bread was great. I will be making this again but will be adding a bit of orange zest. I, and this is only my personal taste, felt it could have used just a bit more orange flavor. Thank you for all your great recipes. Happy Holidays!
I’m so glad you liked it, Donna! Happy holidays to you, too!
Amazing pictures and will soon give the recipe a try
Since you said the bread rises pretty good, I’m wondering if I know the quantity of how many cups of batter this recipe makes, I can use one of my Bunde pans …
Pears
I can’t give you an exact amount for this recipe, but a standard loaf pan can hold about 8 cups of batter. I hope that helps!
Is this recipe for one loaf?
Has anyone tried to bake 2 or three loafs at the same time? Are there temp or time differences?
Hi, Donna. If your oven is large enough to accommodate multiple loaves without crowding, then you shouldn’t have to make any adjustments. I have a standard oven, and I wouldn’t want to bake more than two at a time.
Can I add oats to this recipe, similar to your strawberry cream cheese bread? If so, what amount do you think would work? Thanks in advance!!
Hi, Jen. You can, but I’d be worried about the increased volume being too much for the pan. It’s possible you could decrease some of the flour and replace it with oats, but I can’t say for sure how that will work without trying it. You could always make the Strawberry Cream Cheese Bread but substitute cranberries.
I made this bread this week, absolutely delicious !!!
Hello, my cake turned into an omelette in some parts because of the egg and cream cheese mixture.
Hi! I’m assuming you mean the bread was under-baked in the center. If you were using a dark pan, that can cause that. Otherwise, it likely just needed more baking time to bake thoroughly.
I like to bare small loaves for gifts. What is the cooking time if I use 7” x 2.5” x 1.8” paper bakeware pans? Thanks!
Hello! I would check on them after about 40 minutes. Paper pans will bake differently than metal pans, so there may be other adjustments that need to be made to time or temperature. I don’t often bake in those kinds of pans, so I can’t say with certainty what changes they’d need.