This Cream Cheese Cranberry Loaf is a cozy, homemade quick bread that blends richness with a touch of freshness. Cream cheese creates a moist, tender crumb with a subtle tang, while cranberries add small pops of bright flavor throughout the loaf. It’s versatile enough to enjoy for breakfast, as a midday treat, or as a simple dessert. Optional chopped pecans can add a gentle crunch, but the loaf remains delicious and balanced even without them.
Start by heating your oven to 350°F (175°C) and lightly greasing a standard loaf pan. In a large mixing bowl, cream together softened unsalted butter and cream cheese until smooth and well combined. Gradually add granulated sugar and vanilla extract, mixing until the texture becomes light and creamy. Beat in the eggs one at a time, allowing each to fully incorporate before adding the next to ensure a consistent batter.
In a separate bowl, whisk together all-purpose flour, baking powder, and salt. Slowly add the dry ingredients to the wet mixture, stirring gently just until combined. Be careful not to overmix, as this can make the loaf dense. Fold in the cranberries and pecans, if using, distributing them evenly. Pour the batter into the prepared pan, smooth the top, and bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
Once cooled, this loaf can be enjoyed as-is or customized to suit your taste. A light vanilla or citrus glaze adds a hint of sweetness, while a thin cream cheese topping offers a richer finish. Pecans can be skipped, and cranberries can be swapped for other berries if desired. Simple to prepare and easy to adapt, this Cream Cheese Cranberry Loaf is a reliable recipe that feels both comforting and thoughtfully made.