Cream Cheese Cranberry Loaf Recipe – Moist, Tangy, and Irresistible

Cream Cheese Cranberry Loaf Recipe – Moist, Tangy, and Irresistible

There’s something magical about the combination of tart cranberries and rich cream cheese—especially when they come together in a perfectly baked loaf. This Cream Cheese Cranberry Loaf is moist, slightly tangy, and sweet in all the right ways. It’s a versatile treat that works as a breakfast bread, an afternoon snack, or a beautiful addition to your holiday table.

Whether you're baking for yourself, your family, or gifting to a friend, this loaf is guaranteed to impress—and disappear quickly!

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🍞 Why You’ll Love This Loaf

• Ultra moist thanks to the cream cheese, which adds richness and a soft crumb.

• Perfectly balanced flavor—sweet, tangy, and just a hint of vanilla.

• Festive and beautiful, especially with those bright red cranberries popping through.

• Easy to make, with simple ingredients and no fancy techniques.

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🧈 Ingredients You’ll Need

• 1 (8 oz) package cream cheese, softened

• 1/2 cup (1 stick) unsalted butter, softened

• 1 cup sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 3/4 cups all-purpose flour

• 1 1/2 teaspoons baking powder

• 1/4 teaspoon salt

• 1 1/2 cups fresh or frozen cranberries (do not thaw if frozen)

• Optional: 1 tablespoon orange zest for a citrus twist

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👩‍🍳 How to Make It

1. Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, or line with parchment paper for easy removal.

2. In a large mixing bowl, cream together the butter, cream cheese, and sugar until light and fluffy.

3. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

4. In a separate bowl, whisk together the flour, baking powder, and salt.

5. Gradually add the dry ingredients to the wet, mixing until just combined. Don’t overmix.

6. Gently fold in the cranberries (and orange zest, if using).

7. Pour the batter into the prepared loaf pan and smooth the top.

8. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. (Cover loosely with foil after 45 minutes if the top is browning too fast.)

9. Let cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

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🍊 Optional Glaze (for extra flair)

Whisk together:

• 1/2 cup powdered sugar

• 1–2 teaspoons orange juice or milk

• Drizzle over cooled loaf for a sweet finishing touch.

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🥄 Serving Ideas

• Serve warm with a pat of butter or cream cheese spread.

• Pair with coffee or tea for a cozy breakfast or mid-day treat.

• Slice and toast for a slightly crispy edge and melty interior.

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❄️ Storing & Freezing Tips

• Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

• Freeze slices individually wrapped for up to 3 months—perfect for grab-and-go mornings.

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🌟 Final Thoughts

This Cream Cheese Cranberry Loaf is more than just a quick bread—it’s a celebration of flavor and texture. Moist, tangy, sweet, and absolutely irresistible, it’s a recipe you'll want to make again and again—especially during cranberry season or the holidays.

Serve it, share it, or keep it all to yourself (we won’t judge)—just make sure you try it warm at least once. You’ll fall in love.