Can I use dried cranberries instead of fresh?

Yes, you can substitute 1 cup of dried cranberries for the fresh ones. Soak them in hot water for 10 minutes first, then drain well to rehydrate them slightly for the best texture in your Cream Cheese Cranberry Loaf.

Why did my cream cheese mixture sink to the bottom?

This typically happens when the cream cheese mixture is too thin. Make sure your cream cheese is just softened, not melted, and that you've beaten it thoroughly with the sugar before adding other ingredients.

Can I make this recipe gluten-free?

Absolutely! Replace the all-purpose flour with a 1:1 gluten-free baking blend. Add 1/2 teaspoon of xanthan gum if your blend doesn't already contain it for the best texture in your Cream Cheese Cranberry Loaf.

How do I know when the loaf is fully baked?

The top should be golden brown, and a toothpick inserted into the center should come out clean or with a few moist crumbs. The internal temperature should reach about 200°F (93°C).

Can I make muffins instead of a loaf?

Yes! This batter works beautifully for muffins. Fill lined muffin cups 3/4 full, add a dollop of cream cheese mixture, and swirl. Bake at 375°F for about 18-22 minutes for perfect Cream Cheese Cranberry muffins.

Is there a dairy-free version of this recipe?

You can make a dairy-free version by substituting plant-based cream cheese, coconut oil for butter, and almond milk mixed with 1 teaspoon of vinegar for the buttermilk. The flavor profile will be slightly different but still delicious.

Can I add chocolate chips to this recipe?

Definitely! White chocolate pairs exceptionally well with cranberries. Add 1/2 cup of white chocolate chips to the batter for an even more indulgent Cream Cheese Cranberry Loaf.

Cream Cheese Cranberry Loaf Everyone Will Absolutely Love

Description

This Cream Cheese Cranberry Loaf combines the perfect balance of tangy cranberries and rich cream cheese in a moist, tender bread. The orange zest adds brightness while the swirled cream cheese creates beautiful marbling and incredible texture.

Ingredients

Scale

2 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg, room temperature
1/2 cup buttermilk
1/3 cup vegetable oil
2 teaspoons vanilla extract
1 1/2 cups fresh cranberries, coarsely chopped
1/2 cup chopped walnuts or pecans (optional)
8 oz cream cheese, softened
1/4 cup granulated sugar (for cream cheese mixture)
1 large egg (for cream cheese mixture)
1 teaspoon vanilla extract (for cream cheese mixture)
Zest of one orange

Instructions

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. Line with parchment paper, allowing some overhang on the sides.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until thoroughly combined.
In a separate bowl, beat the egg slightly, then add buttermilk, oil, and vanilla extract. Whisk until smooth and well combined.
Pour the wet ingredients into the dry ingredients and stir just until combined. When just a few streaks of flour remain, fold in the chopped cranberries and nuts if using.
In a medium bowl, beat the softened cream cheese with sugar until smooth and creamy. Add the egg, vanilla extract, and orange zest, beating until fully incorporated.
Transfer half of the bread batter to the prepared loaf pan. Spoon half of the cream cheese mixture over this layer. Add the remaining batter on top, then finish with the rest of the cream cheese mixture. Use a knife to gently swirl the batters together with 3-4 figure-eight motions.
Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Tent with aluminum foil after 40 minutes if the top browns too quickly.
Allow the loaf to cool in the pan for 15 minutes before using the parchment paper handles to lift it out. Transfer to a wire rack and cool completely for at least 30 minutes before slicing.

Notes

Room temperature ingredients incorporate more evenly, resulting in a better texture.
Avoid overmixing the batter as this develops gluten, resulting in a tough, dense loaf.
The loaf should reach an internal temperature of 200°F (93°C) for optimal doneness.
Wait for complete cooling before slicing for better texture.
Store tightly wrapped at room temperature for up to 2 days, then refrigerate for up to 5 additional days.
This loaf freezes well for up to 3 months when properly wrapped.
Dried cranberries can be substituted after soaking in hot water for 10 minutes.

Prep Time: 20 minutes
Cook Time: 65 minutes
Category: Quick Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 285
Sugar: 22g
Sodium: 230mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 5g
Cholesterol: 52mg

Keywords: Cream Cheese Cranberry Loaf, cranberry bread, cream cheese swirl bread, holiday baking, quick bread, cranberry recipe, breakfast bread, sweet bread