I am a cranberry fan and am always looking for ways to enjoy fresh cranberries at this time of year. I recently gave this cream cheese cranberry loaf a try.
This cake/bread isn’t overly sweet. It is also dense and almost sponage like. It is thick enough to keep those cranberries suspended in the batter so they can be scattered throughout the loaf.
THe recipe uses vanilla extract. However, I think it would be tasty to swap it out for almond extract. I think that buttery almond flavor would be a welcomed addition with those creanberries. Another great option is to keep the vanilla extract but fold in some fresh orange zest into the batter along with the cranberries before baking.
This makes a very full loaf. I was a little worried about it overflowing while baking in the oven. I did place a sheet pan underneath it in the oven, just in case. Luckily, it wasn’t necessary, but it wouldn’t be a bad idea if you want to divide this batter into 2 smaller loaf pans. Serve this up for breakfast or dessert. You can even give it out as a gift.
Cream Cheese Cranberry Loaf
Real Mom Kitchen
- 1 cup butter room temperature
- 1 8 oz pkg cream cheese, room temperature
- 1 ½ cups sugar
- 4 eggs
- 1 ½ tsp vanilla
- 2 cups flour
- 1 ½ tsp baking soda
- ½ tsp salt
- 2 cups cranberries fresh or frozen
- Preheat oven to 350 degrees. Spray a 9 x 5 inch loaf pan with non-stick cooking spray.
- In a bowl, add butter, cream cheese, and sugar. Cream together. Add in eggs one at a time, blending after each addition. Add in vanilla and mix until combined.
- In another bowl, whisk the flour, baking soda, and salt together. Slowly add it into the cream cheese mixture and mix just until combined. Fold the cranberreis into the batter.
- Add batter to the breapared loaf pan. Bake at 350 degrees for 60-70 minutes until a toothpick inserted in the center comes out clean. Makes 1 (9 x 5) loaf.
This recipe is adapted from 12 Tomatoes.