Get the Recipe:
Cranberry Cream Cheese Bread
Bright, tart cranberries and a ribbon of sweet cream cheese make this festive quick bread a holiday standout. It mixes easily, slices beautifully, and tastes even better the next day.
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.)
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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.
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