Cream Cheese Cranberry Loaf

This Cream Cheese Cranberry Loaf is rich, moist, and bursting with bright cranberry flavor. The cream cheese blended into the batter gives it a velvety texture, while the tart cranberries add the perfect pop of freshness. It’s an ideal bake for the holidays, cozy weekends, or gifting to friends and neighbors. Serve it warm, toasted, or plain—it’s delicious any way you slice it.

Ingredients

• 2 cups flour
• 2 cups cranberries (fresh or frozen)
• 1 1/2 cups sugar
• 1 cup (2 sticks) unsalted butter, 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

Directions

1. Preheat oven to 350°F and grease a 9×5-inch loaf pan.
2. Beat butter, cream cheese, and sugar together until smooth and fluffy.
3. Add eggs one at a time, mixing well after each; blend in vanilla.
4. In a separate bowl, whisk flour, baking soda, and salt.
5. Gradually mix dry ingredients into wet ingredients until fully combined.
6. Gently fold in cranberries.
7. Pour batter into the prepared loaf pan.
8. Bake 60–70 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool in pan about 15 minutes before slicing.

Prep Time: 15 minutes | Cooking Time: 65 minutes | Total Time: 80 minutes
Kcal: ~350 kcal per slice | Servings: 10

Tips

• Toss frozen cranberries in a tablespoon of flour to help keep them from sinking.
• Let the loaf cool completely before slicing to prevent crumbling.

FAQ

Can I use dried cranberries?
Yes—use 1 to 1 1/4 cups, but note the loaf will be sweeter.

Can I make this into mini loaves?
Absolutely—reduce baking time to 25–30 minutes and check often.

Do I need to thaw frozen cranberries?
No, add them straight from the freezer to avoid extra moisture.

Can I add nuts?
Chopped pecans or walnuts are great additions for extra texture.

How should leftovers be stored?
Wrap tightly and keep at room temperature for 2 days or refrigerate up to 5 days.