Although it’s nice to make the same dishes every year for the holidays, it’s also nice to try something different. After all, it could well become a must-make when planning your festive menus.

This loaf is made with cream cheese and vanilla, along with cranberries. It would be well received at Thanksgiving or Christmas, whether you have guests over or you want to make something to bring to a holiday party.

This isn’t only a flavor-packed recipe, but it’s also something that’s easy to make. Even if you’re fairly new to the world of home baking, you’ll find this a breeze to prepare. All you have to do is combine the ingredients and then put the whole thing in a loaf tin and bake.

It’s going to smell incredible baking in the oven and you’re going to have the whole family in the kitchen wondering what you’re making that smells so good!

Why You’ll Love the Recipe:

This cream cheese loaf with cranberries is so easy to make. You pretty much just have to mix the ingredients and bake the loaf in the oven. It’s sweet, delicious and perfect for any special occasion.

How to Serve It:

Serve this in slices, perhaps with butter.

Ingredients:

Eggs
butter
Cream cheese
Cranberries
All-purpose flour
Vanilla extract
Baking soda
White sugar
Salt

How to make Cream Cheese Loaf with Cranberries:

Step 1. Set the eggs, butter and cream cheese on the countertop until they reach room temperature.

Step 2. Preheat the oven to 350°F and grease a 5×9-inch loaf tin.

Step 3. Beat the butter with the sugar and cream cheese using a mixer.

Step 4. Beat in the vanilla as well as the eggs, one at a time.

Step 5. In another bowl, mix the flour with the baking soda and salt.

Step 6. Now combine the wet mixture with the dry one in whichever bowl is largest.

Step 7. Fold in the cranberries using a wide metal spoon.

Step 8. Transfer the batter into the greased loaf tin.

Step 9. Bake for about an hour or until a toothpick inserted into the center of the loaf comes out clean.

Step 10. Let the cranberry loaf cool for at least 15 minutes, then serve.

Ideal for Thanksgiving, Christmas or a birthday or anniversary landing sometime in the fall or winter, this tasty cranberry loaf is well worth making. The tartness of the cranberries is balanced out with sugar, and the vanilla adds a hint of flavor too. The cream cheese ensures the loaf stays moist.

Cream Cheese Loaf with Cranberries

Although it’s nice to make the same dishes every year for the holidays, it’s also nice to try something different. After all, it could well become a must-make when planning your festive menus. This loaf is made with cream cheese and vanilla, along with cranberries. It would be well received at Thanksgiving or Christmas, whether you have guests over or you want to make something to bring to a holiday party.

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Cook Time 1 10

Course Breakfast

Cuisine American

Servings 8

Ingredients

4 eggs
2 sticks unsalted butter
8 ounces cream cheese
2 cups cranberries
2 cups all-purpose flour
1½ teaspoons vanilla extract
1½ teaspoons baking soda
1½ cups white sugar
½ teaspoon salt

Instructions

Set the eggs, butter and cream cheese on the countertop until they reach room temperature.
Preheat the oven to 350°F and grease a 5×9-inch loaf tin.
Beat the butter with the sugar and cream cheese using a mixer.
Beat in the vanilla as well as the eggs, one at a time.
In another bowl, mix the flour with the baking soda and salt.
Now combine the wet mixture with the dry one in whichever bowl is largest.
Fold in the cranberries using a wide metal spoon.
Transfer the batter into the greased loaf tin.
Bake for about an hour or until a toothpick inserted into the center of the loaf comes out clean.
Let the cranberry loaf cool for at least 15 minutes, then serve.

Can You Make It Ahead?

Yes, you can make this in advance as long as you keep it somewhere cool and dark.

Storage Instructions:

Let the cranberry bread completely cool, then keep it wrapped in aluminum foil or plastic wrap for a couple of days at room temperature, or for up to a week in the refrigerator. You can also freeze the whole loaf or individual slices, first wrapped tightly in plastic wrap and then in foil, for up to 3 months. Thaw the loaf or slices on the countertop when ready to serve.

Variations and Substitutions:

You can use either fresh or frozen cranberries, as you prefer. Allow frozen ones to thaw first though, and let paper towels soak up the excess liquid. If you’re using salted butter, halve the amount of salt added to the recipe. Add some chopped nuts to the loaf if you want, or even some orange zest (orange pairs beautifully with cranberries!)