Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line with parchment paper, leaving an overhang on the sides for easy removal.
Prepare the Cranberries: In a small bowl, toss the cranberries with 1 tablespoon of flour. This helps prevent them from sinking to the bottom of the loaf. Set aside.
Mix Dry Ingredients for Loaf: In a large bowl, whisk together the 2 cups flour, 1 cup granulated sugar, baking powder, baking soda, and salt until well combined.
Mix Wet Ingredients for Loaf: In a separate medium bowl, whisk together the melted butter, egg, vanilla extract, and buttermilk until smooth.
Combine Loaf Batter: Pour the wet ingredients into the dry ingredients. Mix with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are fine.
Fold in Cranberries: Gently fold the floured cranberries into the loaf batter until evenly distributed.
Prepare Cream Cheese Filling: In a medium bowl, beat the softened cream cheese with 1/4 cup granulated sugar, egg yolk, and 1/2 teaspoon vanilla extract until smooth and creamy. A hand mixer works well here.
Assemble the Loaf: Pour about half of the cranberry loaf batter into the prepared loaf pan and spread it evenly.
Add Cream Cheese Layer: Carefully spoon dollops of the cream cheese filling over the batter in the pan. Use a knife or a skewer to gently swirl the cream cheese into the batter, being careful not to mix it in completely.
Add Remaining Batter: Spoon the remaining cranberry loaf batter over the cream cheese layer, spreading it gently to cover the filling as much as possible. You can create a few more very light swirls on top if desired, but don’t overdo it.
Bake the Loaf: Place the loaf pan in the preheated oven. Bake for 55-65 minutes, or until a wooden skewer inserted into the cranberry batter (avoiding the cream cheese filling as it will still be moist) comes out clean. The top should be golden brown and the cream cheese filling should be set.
Cool and Serve: Let the loaf cool in the pan on a wire rack for 15-20 minutes. Then, carefully lift it out of the pan using the parchment paper overhang (if used) or invert onto the rack to cool completely. Slice and serve once cooled.
Cooking Tips and Variations
For the best results, always ensure your cream cheese is truly softened for the filling; this prevents lumps and ensures a smooth, creamy texture. When mixing the loaf batter, remember that overmixing develops gluten, leading to a tough bread, so mix until just combined. If you don’t have buttermilk, you can easily make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup, then filling it the rest of the way with regular milk and letting it sit for 5 minutes before using. To ensure your cranberries don’t all sink to the bottom, coating them lightly in flour before folding them into the batter is a crucial step. For an extra pop of flavor, consider adding the zest of one orange or lemon to the loaf batter – citrus pairs beautifully with cranberries.
If fresh cranberries are out of season, frozen cranberries work perfectly without needing to thaw them first. For a textural contrast, you can fold in 1/2 cup of chopped pecans or walnuts into the loaf batter along with the cranberries. To enhance the warmth of the loaf, a teaspoon of cinnamon or a pinch of nutmeg can be added to the dry ingredients. For a simple yet elegant finish, a dusting of powdered sugar once the loaf is completely cool always looks lovely. Alternatively, a simple glaze made from powdered sugar and a splash of orange juice or milk can be drizzled over the cooled loaf. For gifting or individual servings, this recipe can easily be adapted to mini loaf pans, just be sure to adjust the baking time accordingly (typically 30-40 minutes for mini loaves).
Storage and Reheating
To keep your Cream Cheese Cranberry Loaf fresh and moist, store it tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 2-3 days. Because of the cream cheese filling, for longer storage or in warmer climates, it’s best to refrigerate the loaf. When refrigerated, it will stay fresh for up to one week. If you plan to refrigerate, ensure it’s completely cooled before wrapping to prevent condensation, which can make the loaf soggy.
To reheat individual slices, you can place them in the microwave for 15-30 seconds until just warm and soft. Be careful not to overheat, as this can dry out the loaf and make the cream cheese filling rubbery. Alternatively, slices can be gently warmed in a toaster oven at a low temperature for a few minutes, which can help restore a slightly crisp exterior. This loaf also freezes beautifully! Wrap the cooled loaf (whole or sliced) tightly in plastic wrap, then an additional layer of aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.
Frequently Asked Questions
What kind of cranberries should I use?
You can use either fresh or frozen cranberries for this recipe. If using frozen cranberries, there’s no need to thaw them; simply toss them with the tablespoon of flour and fold them into the batter as directed. Fresh cranberries will provide a slightly firmer texture and a brighter burst of tartness.
My cream cheese filling seems too runny, what went wrong?
A runny cream cheese filling is usually due to the cream cheese not being softened enough, or not being beaten long enough to incorporate air, or if too much liquid (like milk) was accidentally added instead of just the egg yolk and vanilla. Ensure your cream cheese is at true room temperature (soft to the touch) before beating, and stick to the specified egg yolk and vanilla for consistency.
How can I prevent the cream cheese filling from sinking to the bottom?
The best way to prevent the cream cheese filling from sinking is to ensure your loaf batter is thick enough to support it, and to not over-swirl. Spooning half the batter, then dolloping the filling, and then covering with the remaining batter helps create layers. A gentle swirl with a knife is good, but don’t mix it in completely, as this can make it too heavy and cause it to sink.
Can I make this loaf ahead of time?
Yes, absolutely! This Cream Cheese Cranberry Loaf is an excellent make-ahead option. It tastes wonderful on the day it’s baked, but many find its flavors meld and deepen even further the next day. Follow the storage instructions to keep it fresh, and it will be ready to enjoy whenever you are.
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