This Cream Cheese Cranberry Loaf is a festive yet comforting bake that combines the tangy brightness of cranberries with the rich creaminess of butter and cream cheese.
Soft, moist, and delicately sweet, it’s the perfect balance of tart and rich flavors. Whether served plain, glazed, or frosted, this loaf shines as a holiday centerpiece, a teatime treat, or a cozy family dessert.
Why People Will Love This Recipe
Moist and tender crumb – thanks to the addition of cream cheese in the batter.
Bright bursts of tartness – cranberries balance the sweetness beautifully.
Simple yet versatile – enjoy plain, glazed, or frosted depending on the occasion.
Holiday-ready – perfect for Christmas, Thanksgiving, or festive gatherings.
Crowd-pleasing flavors – a combination of sweet, tart, creamy, and nutty that appeals to all.
Key Ingredients
Cream Cheese – adds richness and keeps the loaf soft and moist.
Cranberries – fresh or frozen, they bring pops of tart flavor and color to every slice.
Butter & Sugar – create a tender crumb and sweet base.
All-Purpose Flour & Baking Powder – give structure and lift to the loaf.
Optional Pecans – add crunch and a nutty contrast to the soft loaf.
Cream Cheese Cranberry Loaf
Ingredients
Unsalted butter – ½ cup (1 stick), softened
Cream cheese – 4 oz, softened
Granulated sugar – 1 cup
Pure vanilla extract – 1 teaspoon
Large eggs – 2
All-purpose flour – 1 ¾ cups
Baking powder – 1 teaspoon
Salt – ½ teaspoon
Cranberries – 1 ½ cups, fresh or frozen
Optional: Chopped pecans – ½ cup
Instructions
Prepare oven and pan:
Preheat the oven to 350°F (175°C).
Grease and flour a standard loaf pan, then set aside.
Cream butter and cream cheese:
In a large mixing bowl, beat the softened butter and cream cheese together with a hand or stand mixer until smooth and creamy.
Add sugar and vanilla:
Gradually beat in the sugar and vanilla extract until the mixture is light and fluffy.
Incorporate eggs:
Add the eggs one at a time, mixing well after each addition until fully blended.
Mix dry ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt.
Slowly add this dry mixture to the wet ingredients, mixing on low speed just until combined.
Do not overmix.
Fold in cranberries and nuts:
Using a spatula, gently fold in the cranberries and pecans (if using), distributing them evenly throughout the batter.
Bake:
Transfer the batter into the prepared loaf pan, smoothing the top.
Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
Cool and serve:
Allow the loaf to cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely.
Slice and enjoy as is, or finish with glaze or frosting if desired.
Variations and Serving Suggestions
Vanilla or Lemon Glaze: Add a drizzle of simple glaze over the cooled loaf for a touch of sweetness and shine.
Cream Cheese Frosting: Spread a thick layer of tangy cream cheese frosting on top for a rich, bakery-style finish.
Nut-Free Option: Skip the pecans for an allergen-friendly version that still tastes just as delicious.
Seasonal Fruit Twist: Swap the cranberries with raspberries, blueberries, or even chopped cherries to match the season or your taste preference.
Festive Touch: Dust the loaf with powdered sugar before serving for a simple yet elegant holiday presentation.
Important Notes
Use room-temperature butter, cream cheese, and eggs for a smoother batter and better rise.
If using frozen cranberries, do not thaw before folding them in—this prevents streaking and sogginess.
Do not overmix once dry ingredients are added; this ensures the loaf stays tender.
Test for doneness around 60 minutes with a toothpick—if it comes out clean or with just a few moist crumbs, the loaf is ready.
For longer freshness, store tightly wrapped at room temperature for 2 days or refrigerate for up to 5 days.
Nutrition Information
(per slice, based on 10 servings)
Calories: 285 kcal | Total Fat: 14 g | Saturated Fat: 7 g | Monounsaturated Fat: 4 g | Polyunsaturated Fat: 1 g | Cholesterol: 60 mg | Sodium: 170 mg | Total Carbohydrates: 36 g | Dietary Fiber: 1 g | Sugars: 19 g | Protein: 4 g
Frequently Asked Questions:
1. Can I use dried cranberries instead of fresh or frozen?
Yes, but reduce the sugar slightly, as dried cranberries are often sweetened. Soak them in warm water for 10 minutes to plump before adding.
2. Can this loaf be made nut-free?
Absolutely. Simply omit the pecans—the loaf will still be delicious and moist.
3. How should I serve this loaf?
It’s wonderful plain, but also pairs beautifully with a vanilla glaze, cream cheese frosting, or even a dusting of powdered sugar.
4. Can I freeze this loaf?
Yes. Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge and bring to room temperature before serving.
5. Can I make this loaf sweeter?
Yes, increase sugar to 1¼ cups or add a glaze/frosting if you prefer a sweeter loaf.
6. Can I substitute cream cheese with yogurt or sour cream?
Yes, full-fat yogurt or sour cream can be used, but the loaf will be slightly less rich.
7. Should I chop the cranberries before adding them?
Not necessary—whole berries give the loaf beautiful bursts of tartness. But you can roughly chop if you want smaller, more even bites.
8. How do I prevent cranberries from sinking to the bottom?
Toss them lightly in a spoonful of flour before folding into the batter. This helps them stay suspended.
9. Can I bake this in a different pan?
Yes, you can use a bundt pan or two smaller loaf pans. Adjust baking time accordingly—check earlier if using smaller pans.
10. What’s the best way to know if it’s done?
Insert a toothpick into the center—it should come out clean or with just a few moist crumbs. If the top is browning too quickly, cover loosely with foil.
