Ah, the Cranberry Cream Cheese Loaf—a perfect balance of tart cranberries and creamy sweetness, baked into a soft, tender loaf. It’s great for breakfast, brunch, or a sweet snack. Here’s a clear breakdown:
Ingredients
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Cranberries – Fresh or frozen; give the loaf a tart pop.
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Cream cheese – Usually softened and swirled into the batter for pockets of creamy richness.
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Flour – All-purpose flour forms the base of the batter.
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Sugar – Sweetens the batter; brown sugar can add extra depth.
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Eggs – For structure and richness.
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Butter or oil – Adds moisture.
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Optional flavorings – Orange zest, vanilla extract, or cinnamon for extra warmth.
Basic Steps
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Prepare cranberries: Toss with a little flour to prevent sinking.
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Make batter: Beat together eggs, sugar, butter/oil, and vanilla. Stir in flour and leavening (baking powder, maybe a pinch of salt).
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Prepare cream cheese swirl: Mix cream cheese with a little sugar and vanilla.
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Assemble loaf:
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Pour half the batter into the loaf pan.
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Dollop cream cheese mixture, then add remaining batter on top.
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Swirl with a knife for a marbled effect.
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Sprinkle cranberries on top or fold them into the batter before swirling.
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Bake: At 350°F (175°C) for about 50–60 minutes, until a toothpick comes out clean.
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Cool: Let it cool in the pan for a bit, then remove to a wire rack. Optional: drizzle with a simple powdered sugar glaze.
Why It’s So Good
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Sweet + tart: The cranberries cut through the richness of the cream cheese.
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Moist and tender: Swirled cream cheese keeps the loaf from drying out.
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Flexible: Add nuts, orange zest, or white chocolate for variations.
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Beautiful: The swirl gives a bakery-quality appearance with minimal effort.
If you want, I can give you a quick and fail-proof version that keeps the cream cheese swirl intact and the cranberries from sinking—perfect for first-time bakers.