Description
This Cranberry Cream Cheese Bread recipe combines the tartness of fresh cranberries with the rich, creamy texture of cream cheese, creating a moist and flavorful quick bread perfect for breakfast or dessert. Enhanced with orange zest and a hint of vanilla, this loaf is beautifully balanced and easy to prepare.
Ingredients
Dry Ingredients
- 2 cups all purpose flour (10 ounces)
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup salted butter, softened to room temperature
- 1/4 cup vegetable oil
- 8 ounces cream cheese, softened to room temperature
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 1/2 teaspoons vanilla extract
- 2 Tbsp orange zest
Fruit
- 2 cups fresh cranberries, halved (frozen cranberries can also be used)
Instructions
- Prepare the pans and oven: Spray two 8x5-inch loaf pans with non-stick spray and line the bottoms with parchment paper. Preheat your oven to 350°F (175°C).
- Combine dry ingredients: In a small bowl, whisk together the all purpose flour, baking powder, and salt. Set aside.
- Cream butter mixture: In a large bowl, use a stand mixer to beat the softened butter, vegetable oil, cream cheese, and granulated sugar for 2-3 minutes on medium speed until well combined and creamy.
- Add eggs and vanilla: Beat in the eggs one at a time followed by the vanilla extract until fully incorporated.
- Combine wet and dry ingredients: Add the dry ingredients to the wet mixture and stir just a few times until combined. Carefully fold in the orange zest and halved cranberries to evenly distribute.
- Fill pans and bake: Divide the batter evenly between the two prepared loaf pans. Bake at 350°F for 50-60 minutes or until the edges turn golden brown and a toothpick inserted in the center comes out clean.
- Cool the bread: Let the breads cool in the pans for about 5 minutes. Then transfer them to a wire rack and cool completely before slicing.
Notes
- If using frozen cranberries, thaw and drain them to avoid excess moisture in the batter.
- Be careful not to overmix the batter once the dry ingredients are added to keep the bread tender.
- Parchment paper lining helps with easy removal of the bread from the pans.
- Store leftover bread wrapped tightly at room temperature for up to 3 days or freeze for longer storage.
