Introduction
Get ready to fall head over heels for a loaf that perfectly marries the bright tang of cranberries with the luscious sweetness of a creamy filling. This Cream Cheese Cranberry Loaf isn’t just another quick bread; it’s a sensory experience, a delightful dance of textures and tastes that will captivate your palate from the very first bite. Imagine a tender, moist crumb, studded with vibrant red cranberries, giving way to a rich, tangy cream cheese swirl that peeks out with every slice. It’s a visual masterpiece as much as it is a culinary one, promising a moment of pure bliss.
What makes this loaf so utterly irresistible? It’s the harmonious balance. The tartness of the cranberries cuts through the sweetness of the bread and the creaminess of the filling, creating a symphony of flavors that is never overwhelming but always satisfying. Whether you’re looking for an impressive centerpiece for your holiday brunch, a comforting companion to your morning coffee, a delightful afternoon treat, or a simple yet sophisticated dessert, this loaf rises to every occasion. Its beautiful presentation, with those jewel-toned cranberries and the inviting cream cheese ribbon, makes it an instant crowd-pleaser and a truly memorable bake.
Prepare to be enchanted by this easy-to-make yet incredibly elegant Cream Cheese Cranberry Loaf. It’s more than just a recipe; it’s an invitation to savor the simple joys of baking and sharing something truly special. So, tie on your apron, gather your ingredients, and get ready to create a loaf that will have everyone asking for the recipe. This is one “absolutely irresistible” treat you won’t want to miss!
Nutritional Information
Per serving (approximate values):
Calories: 350
Protein: 6g
Carbohydrates: 48g
Fat: 16g
Fiber: 2g
Sodium: 280mg
Ingredients
For the Cranberry Loaf:
2 cups (240g) all-purpose flour
1 cup (200g) granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (113g) unsalted butter, melted and cooled
1 large egg
1 teaspoon vanilla extract
1 cup (240ml) buttermilk (or 1 cup milk + 1 tablespoon lemon juice/vinegar, let sit 5 mins)
1 1/2 cups fresh or frozen cranberries (do not thaw if frozen)
1 tablespoon all-purpose flour (for coating cranberries)
For the Cream Cheese Filling:
8 ounces (226g) cream cheese, softened
1/4 cup (50g) granulated sugar
1 large egg yolk
1/2 teaspoon vanilla extract
Instructions
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends.
