Cranberry Cream Cheese Loaf

Introduction

Some recipes bring together the perfect harmony of sweet, tart, and creamy, creating a dessert that is as beautiful as it is indulgent. This Cranberry Cream Cheese Loaf is exactly that. With a tender, moist crumb, bursts of tangy cranberries, and a rich cream cheese layer running through the center, this loaf feels festive, elegant, and utterly delicious. Perfect for holiday gatherings, family brunches, or even as a homemade gift, it transforms the classic cranberry bread into something truly special.

Ingredients

For the Bread Batter:

• ½ cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 2 cups all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 cup sour cream (or plain Greek yogurt)

• 1 ½ cups fresh or dried cranberries (if using dried, soak in warm water for 10 minutes, then drain)

For the Cream Cheese Filling:

• 8 oz cream cheese, softened

• ¼ cup granulated sugar

• 1 large egg

• ½ teaspoon vanilla extract

Optional Glaze:

• ½ cup powdered sugar

• 1–2 tablespoons milk or cream

• ½ teaspoon vanilla extract

Instructions

Prepare the Oven and Pan

Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.

Make the Cream Cheese Filling

In a bowl, beat cream cheese, sugar, egg, and vanilla together until smooth and creamy. Set aside.

Prepare the Bread Batter

1. In a large mixing bowl, cream butter and sugar until light and fluffy.

2. Add eggs one at a time, mixing well after each addition. Stir in vanilla.

3. In a separate bowl, whisk flour, baking powder, baking soda, and salt.

4. Add the dry mixture to the butter mixture alternately with sour cream, mixing gently until just combined.

5. Fold in cranberries.

Assemble the Loaf

1. Spread half of the bread batter evenly into the prepared loaf pan.

2. Spoon the cream cheese mixture over the batter, spreading it out carefully.

3. Top with the remaining bread batter and smooth the surface.

Bake

Bake for 55–65 minutes, or until a toothpick inserted into the bread (avoiding the cream cheese layer) comes out clean. If the top browns too quickly, loosely cover with foil during the last 15 minutes.

Cool and Glaze

Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack. If desired, whisk powdered sugar, milk, and vanilla to make a simple glaze, and drizzle over the cooled loaf.

Conclusion

This Cranberry Cream Cheese Loaf isn’t just a dessert—it’s a centerpiece of flavor and elegance. The tart cranberries brighten the sweet, moist bread, while the creamy filling adds a decadent surprise to every slice. Ideal for festive occasions, cozy afternoons with tea, or as a thoughtful homemade gift, this loaf will surely impress and delight. Serve it slightly warm for a comforting, soft texture or chilled for a cheesecake-like richness. Either way, it’s a recipe you’ll want to bake again and again.