Indulge in the perfect balance of tart cranberries and creamy cheese with this moist and flavorful bread. Ideal for breakfast or a delightful snack, this recipe promises a burst of deliciousness in every bite.
Ingredients:
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 4 ounces cream cheese, softened
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 and 1/2 cups fresh cranberries, coarsely chopped
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Then, mix in the softened cream cheese until smooth and well incorporated.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
- Stir in the vanilla extract until evenly distributed throughout the batter.
- Gently fold in the chopped cranberries until they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean, with perhaps a few moist crumbs attached.
- Once baked, remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer the bread to a wire rack to cool completely before slicing.
- Serve slices of this deliciously moist cream cheese cranberry bread and enjoy!
- Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
