This Cream Cheese Cranberry Loaf is a comforting homemade quick bread that brings together a rich texture and a balanced, refreshing flavor. Cream cheese gives the loaf a soft, tender crumb with a mild tang, while cranberries add pleasant bursts of brightness throughout. It can be enjoyed warm or at room temperature and works well as a breakfast option, an afternoon snack, or a light dessert. Chopped pecans are optional and add gentle texture, but the loaf remains flavorful without them.
To begin, preheat the oven to 350°F (175°C) and lightly grease a standard loaf pan. In a large bowl, blend softened unsalted butter and cream cheese until smooth. Gradually mix in granulated sugar and vanilla extract until the mixture becomes light and creamy. Add the eggs one at a time, mixing well after each addition to help maintain a soft, even structure.
In a separate bowl, combine all-purpose flour, baking powder, and salt. Slowly incorporate the dry ingredients into the wet mixture, mixing just until combined. Avoid overmixing, as this can affect the loaf’s tenderness. Gently fold in the cranberries and pecans, if using, until evenly distributed. Transfer the batter to the prepared pan, level the top, and bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
This loaf is easy to customize based on preference. A light vanilla or citrus glaze can be added after cooling for extra sweetness, or a thin layer of cream cheese topping can be used for a richer finish. The pecans can be omitted without changing the texture, and cranberries may be replaced with other berries for variety. No matter how it’s adapted, this Cream Cheese Cranberry Loaf is a dependable, satisfying bake that feels both simple and special.