Table of Contents

Introduction

Cream Cheese Cranberry Loaf is one of those baked goods that feels like home. Imagine a tender, moist quick bread with a subtle tang from cream cheese, a pop of tartness from fresh cranberries, and just the right amount of sweetness. Whether you serve it for breakfast with a hot cup of coffee, as an afternoon pick-me-up, or as a holiday dessert, this loaf always hits the spot.

I first fell in love with this recipe during the holiday season. A neighbor brought over a loaf, wrapped in parchment and tied with twine. The smell of cranberries and vanilla filled the room as soon as we sliced into it, and the first bite was a perfect mix of sweet and tart. Since then, I’ve made it part of my own baking traditions, especially in the fall and winter.

The best part? It’s versatile. You can drizzle it with a glaze, add pecans for crunch, or swap in blueberries or raspberries when cranberries aren’t in season. It also makes a beautiful homemade gift. Pair it with other comforting desserts like Blueberry Sour Cream Pound Cake or Pineapple Juice Cake for a dessert table that impresses.

10 Best Cream Cheese Cranberry Loaf Recipes | Moist & Festive Quick Bread

Ingredients – Cream Cheese Cranberry Loaf

½ cup (1 stick) unsalted butter, softened
4 oz cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 ½ cups cranberries (fresh or frozen)
½ cup pecans, chopped (optional)

Directions – Cream Cheese Cranberry Loaf

Cream Butter and Cream Cheese
- Preheat oven to 350°F (175°C).
- Grease and flour a standard loaf pan.
- Beat softened butter and cream cheese together until smooth and creamy.
Add Sugar and Vanilla
- Gradually mix in sugar and vanilla until light and fluffy.
Incorporate Eggs
- Add eggs one at a time, mixing well after each addition.
Combine Dry Ingredients
- In a separate bowl, whisk flour, baking powder, and salt.
- Gradually add dry mixture to wet mixture, mixing until just combined. Avoid overmixing.
Fold in Cranberries & Pecans
- Gently fold cranberries and pecans (if using) into the batter.
Bake
- Pour batter into prepared pan and spread evenly.
- Bake for 60–70 minutes, or until a toothpick inserted comes out clean.
Cool & Serve
- Let loaf cool for 10–15 minutes before slicing.

Tips & Variations

Glaze it: Drizzle with vanilla or lemon glaze once cooled.
Make it decadent: Spread cream cheese frosting on top for a dessert-like finish.
Nut-free: Skip the pecans if you prefer.
Seasonal twist: Swap cranberries for raspberries or blueberries when in season.
Pairing idea: Enjoy a slice with a warm bowl of Creamy Mushroom Soup for a sweet-and-savory balance.

Storage

Room temperature: Wrap tightly; lasts up to 3 days.
Fridge: Store in an airtight container up to 1 week.
Freezer: Freeze slices individually for up to 2 months. Thaw overnight before serving.

Time & Yield

Prep Time: 20 minutes
Cook Time: 60–70 minutes
Total Time: About 1 hour 30 minutes
Yield: 1 loaf (8–10 slices)

Tools Used

Loaf pan
Mixing bowls
Hand or stand mixer
Whisk and spatula
Measuring cups and spoons

Final Thoughts

This Cream Cheese Cranberry Loaf is more than just a quick bread—it’s a cozy, flavorful treat that brings joy to any table. The tangy cranberries balance the richness of cream cheese and butter, making each slice moist and satisfying.

It’s perfect for holiday gatherings, casual brunches, or simply enjoying with your favorite hot drink. And with simple variations, you can make it your own every time you bake it.

For even more sweet inspiration, check out the cranberry dessert collections on AllRecipes—you’ll discover countless creative ways to bake with cranberries.