Amazing Homemade Cream Cheese Cranberry Bread
Amazing Homemade Cream Cheese Cranberry Bread
Introduction
Prepare to fall in love with our Amazing Homemade Cream Cheese Cranberry Bread! This isn't just any quick bread; it's a culinary masterpiece featuring a wonderfully tender and moist crumb, studded with bright, juicy cranberries, and elegantly swirled with a rich, tangy cream cheese ribbon. Each slice offers a delightful balance of sweet and tart, making it an irresistible treat for breakfast, brunch, or an afternoon pick-me-up. Simple to make yet impressive to serve, this recipe promises pure delight in every homemade bite. Get ready to bake something truly special!
Ingredients
- 2 cups (240g) all-purpose flour
- 1 cup (200g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs
- ½ cup (120ml) milk (any kind)
- ½ cup (113g) unsalted butter, melted and cooled slightly
- 1 teaspoon vanilla extract
- 1 ½ cups (about 170g) fresh or frozen cranberries (do not thaw if frozen)
- 4 ounces (113g) cream cheese, softened
- ¼ cup (50g) granulated sugar
- 1 large egg yolk
- 1 tablespoon all-purpose flour
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease and flour a 9x5-inch loaf pan, or line with parchment paper, leaving an overhang on the long sides for easy lifting.
- Prepare the Cream Cheese Swirl: In a small bowl, combine the softened cream cheese, ¼ cup sugar, egg yolk, 1 tablespoon flour, and ½ teaspoon vanilla extract. Beat with an electric mixer or whisk until smooth and creamy. Set aside.
- Combine Dry Ingredients: In a large bowl, whisk together the 2 cups flour, 1 cup sugar, baking powder, and salt for the bread.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the eggs, milk, melted butter, and 1 teaspoon vanilla extract until well combined.
- Mix Batter and Add Cranberries: Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined. Be careful not to overmix; a few lumps are okay. Gently fold in the cranberries until evenly distributed.
- Assemble the Loaf: Pour about two-thirds of the bread batter into the prepared loaf pan and spread it evenly. Dollop spoonfuls of the cream cheese mixture over the batter. Cover the cream cheese layer with the remaining bread batter, spreading gently.
- Swirl: Use a knife or a skewer to gently swirl the cream cheese into the bread batter, creating a marbled effect. Do not overmix the swirl, or the cream cheese will disappear into the batter.
- Bake: Bake for 60-75 minutes, or until a wooden skewer or toothpick inserted into the center comes out with moist crumbs attached (not wet batter). If the top starts to brown too quickly, you can loosely tent it with aluminum foil during the last 15-20 minutes of baking.
- Cool: Let the bread cool in the pan on a wire rack for 15-20 minutes before carefully lifting it out by the parchment paper overhang (if used) or inverting it onto the rack to cool completely. Slice and serve once cooled.
Pro Tips & Notes
- Using Frozen Cranberries: If using frozen cranberries, do not thaw them first. Fold them directly into the batter. They may release a bit of color, but it adds to the rustic charm.
- Do Not Overmix: Overmixing the bread batter can develop the gluten too much, resulting in a tough, dry bread. Mix only until the ingredients are just combined.
- Perfect Swirl: For a more distinct cream cheese swirl, ensure your cream cheese mixture is firm enough (not too runny) and don't over-swirl with the knife. A few gentle passes are all you need.
- Storage: Store leftover cranberry bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for up to 5 days. It also freezes beautifully for up to 3 months.
- Add-ins: For extra texture and flavor, consider folding in ½ cup of chopped pecans or walnuts with the cranberries. A teaspoon of orange zest can also enhance the cranberry flavor beautifully.
Nutrition Facts (per serving)
- Calories: 290 kcal
- Protein: 5g
- Fat: 14g
- Saturated Fat: 8g
- Cholesterol: 75mg
- Sodium: 190mg
- Carbohydrates: 38g
- Fiber: 1g
- Sugar: 25g
Frequently Asked Questions
- Q: Can I use dried cranberries instead of fresh or frozen? A: Yes, you can! If using dried cranberries, you might want to plump them first by soaking them in hot water or orange juice for 10-15 minutes, then draining well, before adding them to the batter. The texture will be different, but still delicious.
- Q: How do I know when the bread is fully baked? A: The best way to tell is by inserting a wooden skewer or toothpick into the very center of the loaf. If it comes out with moist crumbs attached (not wet batter), it's done. The top should also be golden brown and the edges pulling slightly away from the pan.
- Q: Can I make this recipe into muffins? A: Absolutely! Reduce the baking time significantly, usually to about 20-25 minutes. Fill muffin liners about two-thirds full, swirling the cream cheese in each muffin cup. Keep an eye on them, as oven temperatures can vary.
- Q: My cream cheese swirl sank to the bottom. What went wrong? A: This can happen if the cream cheese mixture is too thin or if you over-swirl it, integrating it too much into the batter. Ensure your cream cheese is softened but not melted, and mix it thoroughly until smooth to prevent it from being too loose. Also, less swirling is often more effective for maintaining the layers.