Cream Cheese Cranberry Loaf
This Cream Cheese Cranberry Loaf is a beautiful balance of tart, ruby-red berries and a rich, velvety crumb. Using a full block of cream cheese in the batter provides a unique, dense moisture that traditional butter cakes can’t quite match. The addition of a fresh orange glaze is the “secret weapon” here—the citrus brightness perfectly cuts through the richness of the cheese and highlights the natural tang of the cranberries.
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Cream Cheese Cranberry Loaf
Ingredients:
For the Batter:
| Ingredient | Amount |
| All-purpose flour | 1 3/4 cups |
| Cream cheese (full-fat brick, softened) | 8 oz |
| Granulated sugar | 1 cup |
| Unsalted butter (softened) | 1/2 cup |
| Whole milk (room temperature) | 1/2 cup |
| Eggs (room temperature) | 2 large |
| Baking powder | 1 teaspoon |
| Baking soda | 1/2 teaspoon |
| Fine sea salt | 1/2 teaspoon |
| Pure vanilla extract | 1 teaspoon |
For the Ruby Swirl
| Ingredient | Amount |
| Fresh or frozen cranberries | 1 1/2 cups |
| All-purpose flour (for tossing) | 1 tablespoon |
For the Citrus Glaze
| Ingredient | Amount |
| Confectioners’ sugar (sifted) | 1 cup |
| Fresh orange juice | 1/2 tablespoons |
| Orange zest (optional) | 1/4 teaspoon |
How To Make Cream Cheese Cranberry Loaf:
Step 1: Prep and Preheat: Preheat your oven to 350°F. Grease a 9×5-inch glass loaf pan with butter and a light dusting of flour.
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Tip: Use a parchment paper “sling” (a strip of paper hanging over the long sides). Since cranberries can get sticky when they burst, this ensures you can lift the loaf out perfectly without it breaking.
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Step 2: Dry and Wet Bases: Whisk the flour, baking powder, baking soda, and salt in one bowl. In a larger bowl, beat the softened butter and cream cheese for 2/3 minutes until no lumps remain. Add the sugar and beat until pale and fluffy.
Step 3: Eggs and Milk: Add the eggs one at a time, beating for 30 seconds after each. Stir in the vanilla. To finish the batter, alternate adding the flour mixture (in 3 parts) and the milk (in 2 parts), starting and ending with the flour. Fold gently—overmixing here will make the bread tough.
Step 4: The Cranberry Toss: Toss your cranberries with 1 tablespoon of flour in a small bowl. This light coating acts like “glue” to keep the berries suspended in the batter so they don’t all sink to the bottom. Gently fold them into the batter.
Step 5: Bake: Scrape the batter into the pan and bake for 55/65 minutes. If the top looks like it’s browning too quickly, tent it loosely with foil for the last 15 minutes. It’s done when a toothpick comes out with just a few moist crumbs.
Step 6: Cool and Glaze: Rest the loaf in the pan for 15 minutes, then move to a wire rack to cool completely. Whisk the glaze ingredients together until you reach a “zigzag” drizzle consistency. Pour over the cooled loaf and let it set for 15 minutes before slicing with a serrated knife.
