Cranberry cream cheese loaf

A moist, tender loaf with a creamy ribbon of sweetened cream cheese and bursts of tart cranberries throughout.

Ingredients

For the Cream Cheese Layer

• 8 oz (226 g) cream cheese, softened

• 1/4 cup (50 g) granulated sugar

• 1 large egg yolk

• 1/2 teaspoon vanilla extract

For the Loaf Batter

• 1 1/2 cups (190 g) all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 cup (113 g) unsalted butter, softened

• 3/4 cup (150 g) granulated sugar

• 2 large eggs, room temperature

• 1 teaspoon vanilla extract

• 1/2 cup (120 ml) milk or buttermilk

• 1 1/2 cups fresh or frozen cranberries (if frozen, do not thaw)

• 1 tablespoon flour (for tossing cranberries)

Optional glaze:

• 1/2 cup powdered sugar

• 1–2 tablespoons milk or orange juice

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Step-by-Step Directions

Step 1: Prepare the Pan and Oven

1. Preheat your oven to 350°F (175°C).

2. Grease a 9×5-inch loaf pan.

3. Line with parchment paper, leaving overhang on the sides for easy removal.

Step 2: Make the Cream Cheese Filling

1. In a medium bowl, beat softened cream cheese until smooth.

2. Add sugar and mix until fully incorporated.

3. Beat in egg yolk and vanilla extract.

4. Set aside.

Step 3: Mix the Dry Ingredients

1. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

2. Set aside.

Step 4: Cream Butter and Sugar

1. In a large bowl, beat softened butter until creamy (about 1–2 minutes).

2. Add sugar and beat until light and fluffy (about 2–3 minutes).

3. Add eggs one at a time, mixing well after each addition.

4. Mix in vanilla extract.

Step 5: Combine Wet and Dry Ingredients

1. Add the dry ingredients to the butter mixture in three additions, alternating with milk.

   • Begin and end with the dry ingredients.

2. Mix just until combined. Do not overmix.

Step 6: Prepare the Cranberries

1. Toss cranberries with 1 tablespoon flour.

2. Gently fold cranberries into the batter.

Step 7: Assemble the Loaf

1. Pour half of the batter into the prepared loaf pan and spread evenly.

2. Spoon the cream cheese mixture over the batter, spreading gently without touching the edges too much.

3. Top with remaining batter and smooth the surface.

Optional: Use a knife to gently swirl the cream cheese layer into the top batter for a marbled effect.

Step 8: Bake

1. Bake for 55–70 minutes, or until a toothpick inserted into the cake portion comes out clean.

2. If the top browns too quickly, tent loosely with foil after about 40 minutes.

Step 9: Cool

1. Allow loaf to cool in the pan for 15–20 minutes.

2. Lift out using parchment overhang and transfer to a wire rack.

3. Cool completely before slicing for clean layers.

Optional Glaze

1. Whisk powdered sugar with milk or orange juice until smooth.

2. Drizzle over cooled loaf.

3. Let set for 10–15 minutes before serving.

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Storage:
Store covered at room temperature for 1 day or refrigerate for up to 5 days. Bring to room temperature before serving for best texture.