Easy Cream Cheese Cranberry Loaf Recipe

Why You’ll Love This Cream Cheese Cranberry Loaf

• The cream cheese adds a unique richness and keeps the loaf moist and tender.
• It’s perfect for breakfast, brunch, or even a sweet dessert after dinner.
• Easy to customize with different mix-ins or toppings depending on your mood.
• A crowd-pleaser that brings everyone together with its cozy, familiar flavor.

Table of Contents

What Makes This Cream Cheese Cranberry Loaf Special?

The cream cheese in this loaf lends a creamy texture that helps keep the bread tender and moist throughout baking. Its fat content works with the vegetable shortening to create a soft crumb and rich mouthfeel. Baking soda acts as a leavening agent, reacting with the acidic cream cheese and cranberries to produce carbon dioxide bubbles that lighten the batter. Vegetable shortening stabilizes the structure, making for a loaf that holds together without being dense or dry.

Ingredients for Cream Cheese Cranberry Loaf

• 2 cups flour
• 2 cups cranberries, fresh or frozen
• 1 1/2 cups sugar
• 1 cup (2 sticks) vegetable shortening, room temperature
• 1 (8 oz.) package cream cheese, room temperature
• 4 eggs, room temperature
• 1 1/2 teaspoons vanilla extract
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt

Each ingredient plays a crucial role here. Using fresh or frozen cranberries ensures that tart burst in every bite; if using frozen, they should be folded in gently while still frozen to avoid bleeding. Room temperature ingredients blend more smoothly, resulting in a better batter consistency and rise. When measuring flour, spoon it lightly into the cup and level it off with a knife for accuracy, preventing a dry, dense loaf.

Step-by-Step Instructions for Making Cream Cheese Cranberry Loaf

1. Preheat your oven to 350º F and lightly grease two 9×5-inch loaf pans with vegetable shortening or non-stick spray.
2. Cream together vegetable shortening, cream cheese, and sugar in a large bowl or mixer until smooth and fluffy. Then beat in eggs one at a time followed by vanilla extract.
3. Whisk together flour, baking soda, and salt in a separate bowl until well combined. Gradually add these dry ingredients to the wet mixture, stirring gently until just incorporated.
4. Fold in the cranberries gently to avoid breaking them, then pour the batter evenly into the prepared loaf pans.
5. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
6. Remove from oven and let cool for at least 15 minutes before slicing and serving. Enjoy!

Tips for the Best Cream Cheese Cranberry Loaf

• Do not overmix the batter; mix only until ingredients are combined to keep the loaf tender.
• Fold in cranberries gently to prevent them from bursting and turning the batter pink.
• Use a toothpick to check doneness, as ovens vary; it should come out clean or with a few moist crumbs.
• Let the loaf cool completely before slicing to prevent it from crumbling.

Ingredient Substitutions and Variations

Ingredient	Substitution	Notes
Flour	Gluten-free all-purpose blend	Choose a blend with xanthan gum for best texture
Sugar	Honey or maple syrup	Reduce liquid elsewhere slightly; expect a moister crumb
Cranberries	Dried cranberries	Soak briefly in warm water before folding in
Add-ins	Nuts, orange zest, cinnamon	Adds texture and complementary flavors
Form	Muffins	Bake at 350º F for 20-25 minutes; reduce baking time accordingly

How to Store Your Cream Cheese Cranberry Loaf

To keep your loaf moist, store it wrapped tightly in plastic wrap or aluminum foil at room temperature for up to 3 days. You can refrigerate it, wrapped well, for up to a week, though the texture may firm slightly. This loaf freezes beautifully; wrap it securely in plastic and foil, then freeze for up to 3 months. Thaw overnight in the fridge before serving.

Serving Suggestions

Try serving slices of this loaf with a hot cup of coffee or tea for a cozy breakfast. Top with whipped cream or a scoop of vanilla ice cream to turn it into an easy dessert. A spread of softened butter or cream cheese adds extra indulgence at brunch.

Troubleshooting Common Problems with Cream Cheese Cranberry Loaf

• Sinking in the middle: This may be from underbaking or opening the oven door too soon. Use a toothpick to confirm doneness and avoid peeking early.
• Too dry: Overmixing or using too much flour can dry it out. Be gentle when combining ingredients and measure flour correctly.
• Uneven cranberry distribution: Toss cranberries lightly in flour before folding into batter to help them stay evenly dispersed.
• Cranberries sinking: Gently fold cranberries last and avoid excess stirring to keep them suspended.

Recommended Equipment

• Two 9×5-inch loaf pans (non-stick preferred for easy release)
• Stand mixer or hand mixer for creaming ingredients smoothly
• Measuring cups and spoons for precise ingredient amounts
• Cooling rack to let the loaf cool evenly and avoid sogginess

Cream Cheese Cranberry Loaf Glaze Options

• Cream Cheese Glaze: Blend 4 oz cream cheese (softened) with 1 cup powdered sugar and 1 tsp vanilla extract until smooth. Spread or drizzle over cooled loaf.
• Simple Sugar Glaze: Mix 1 cup powdered sugar with 2 tablespoons milk and 1/2 tsp vanilla. Drizzle for a sweet, shiny finish.
• Streusel Topping: Combine 1/2 cup brown sugar, 1/4 cup flour, 1/4 cup cold butter, and 1/2 tsp cinnamon. Sprinkle on batter before baking for a crunchy top.

Frequently Asked Questions