Cranberry Cream Cheese Bread Recipe

Introduction

Cranberry Cream Cheese Bread is a delightful, moist loaf perfect for breakfast or an afternoon snack. The creamy layer pairs beautifully with tart cranberries for a balanced and flavorful treat.

Ingredients

• 8 ounces cream cheese (softened)
• 1 egg
• 2 cups all-purpose flour
• 1 cup sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup apple juice
• 1/4 cup butter (melted)
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 egg (beaten)
• 2 cups coarsely chopped fresh cranberries
• Sliced almonds (optional, to taste)

Instructions

1. Step 1: Preheat your oven to 325 degrees Fahrenheit. Grease the bottom only of a 9×5-inch loaf pan with shortening and lightly dust it with flour to prevent sticking. In a small bowl, beat the softened cream cheese until light and fluffy. Add one egg and blend well; set this mixture aside.
2. Step 2: In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Stir in the apple juice, melted butter, vanilla extract, almond extract, and the beaten egg until the batter is well blended. Gently fold in the chopped cranberries and nuts if using.
3. Step 3: Spoon half of the batter into the prepared loaf pan. Evenly spread the cream cheese mixture over this layer. Top with the remaining batter and use a knife to swirl the cream cheese through the batter a few times. Sprinkle sliced almonds on top if desired.
4. Step 4: Bake for 65 to 75 minutes or until the top springs back when lightly touched in the center. Let the bread cool in the pan for 15 minutes before removing it. Cool completely on a wire rack, about 1 hour.
5. Step 5: Once cooled, wrap the bread tightly and store it in the refrigerator to maintain freshness.

Tips & Variations

• For a more intense almond flavor, try adding a teaspoon of almond extract to the cream cheese mixture as well.
• If fresh cranberries aren’t available, frozen cranberries work well—just don’t thaw them before mixing to prevent extra moisture.
• Sliced almonds add a nice crunch on top; you can substitute with chopped pecans or walnuts for variety.

Storage

Store the bread tightly wrapped in the refrigerator for up to one week. To serve, slice and enjoy cold or warmed slightly in a toaster oven or microwave for soft, melty cream cheese and enhanced flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries instead of fresh?

Yes, frozen cranberries can be used without thawing to avoid adding extra moisture to the batter. Simply fold them in straight from the freezer.

How do I prevent the bread from sticking to the pan?

Greasing only the bottom of the pan and lightly dusting with flour creates a non-stick surface while allowing the sides to cling slightly, which can help with even rising and easier removal once cooled.

Cranberry Cream Cheese Bread Recipe

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★★★★★

4.9 from 139 reviews

This Cranberry Cream Cheese Bread is a delightful, moist quick bread featuring a luscious cream cheese swirl and tart fresh cranberries. Perfect for breakfast or an afternoon snack, this recipe combines the sweetness of apple juice and vanilla with the subtle hint of almond extract, baked to golden perfection with an optional crunchy almond topping.

• Author: Mia
• Prep Time: 20 minutes
• Cook Time: 70 minutes
• Total Time: 1 hour 30 minutes
• Yield: 1 loaf (about 12 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cream Cheese Mixture

• 8 ounces cream cheese (softened)
• 1 egg

Batter

• 2 cups all-purpose flour
• 1 cup sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup apple juice
• 1/4 cup butter (melted)
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 egg (beaten)
• 2 cups coarsely chopped fresh cranberries
• Sliced almonds (optional, to taste)

Instructions

1. Prepare Oven and Pan: Preheat the oven to 325 degrees F. Grease the bottom only of a 9×5-inch loaf pan with shortening and lightly dust with flour to prevent sticking.
2. Make Cream Cheese Mixture: In a small bowl, beat the softened cream cheese until light and fluffy. Add 1 egg and blend well. Set aside this mixture for layering.
3. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, sugar, baking powder, baking soda, and salt. Stir these together evenly to ensure proper leavening.
4. Add Wet Ingredients and Fold: To the dry mixture, add apple juice, melted butter, vanilla extract, almond extract, and the beaten egg. Stir until well blended. Then gently fold in the chopped fresh cranberries and sliced almonds if using.
5. Layer the Batter: Spoon half of the batter into the prepared loaf pan evenly. Carefully spoon the cream cheese mixture over this batter layer. Top with the remaining batter and use a knife to swirl the cream cheese mixture through the batter creating a marbled effect. Sprinkle additional sliced almonds on top if desired.
6. Bake the Bread: Bake the loaf for 65 to 75 minutes or until the top springs back when lightly touched in the center, indicating it is fully cooked through.
7. Cool and Store: Allow the bread to cool in the pan for 15 minutes, then remove it from the pan and cool completely on a wire rack for about 1 hour. Once cooled, wrap tightly and refrigerate to maintain freshness.

Notes

• Do not grease the sides of the pan, only the bottom, to help the bread rise evenly and maintain shape.
• Fresh cranberries provide the best texture and tartness; frozen can be used but may add extra moisture.
• Swirling the cream cheese ensures a moist, cream-filled center throughout the loaf.
• Sliced almonds add a nice crunch but are optional based on preference or allergies.
• Storing the bread in the refrigerator helps keep it fresh for up to 4-5 days.

Keywords: cranberry bread, cream cheese swirl, quick bread, holiday bread, sweet bread, breakfast bread