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    Home » Recipes » Breakfast Recipes » Cranberry Cream Cheese Bread

    Cranberry Cream Cheese Bread

    Published: Nov 24, 2020 · Modified: Dec 13, 2021 by Erin · This post may contain affiliate links · 9 Comments

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    Pinterest pin: Cranberry cream cheese bread on a platter.

    Cranberry Cream Cheese Bread is a soft, tender, quick bread that is perfect for breakfast or snack! It is studded with tart cranberries and finished with a sweet orange glaze, making it the perfect recipe for the holiday season!

    Cranberry bread on a platter with one piece sliced and angeled away from loaf.
    Jump to:
    • Why You Will Love This Recipe
    • Ingredients
    • Instructions
    • Recipe FAQs
    • Recommended Recipes
    • Recipe
    • Reviews

    Why You Will Love This Recipe

    • Easy: This is such an easy recipe! It doesn't require any kneading or rise time, just mix and bake! If you love quick bread recipes, Applesauce Pumpkin Bread and Banana Bread are two of my other favorites!
    • Flavorful: The cranberries and orange zest give the loaf a nice punch of flavor and the cream cheese makes it incredibly moist and tender!
    • Great for Gifting: There is nothing like freshly baked cranberry orange bread to get you in the holiday spirit! Wrap it in a bag and tie it off with some ribbon, and you have a delicious gift!
    • Freezes Well: Make up a few batches and keep them in the freezer, then remove and thaw as needed throughout the holiday season. This cranberry bread is wonderful to keep on hand for last-minute gifts or easy breakfasts. They are also wonderful for your brunch buffet or afternoon snack!

    If you are looking for more delicious cranberry recipes for holiday entertaining try this Cranberry Jalapeno Dip!

    Ingredients

    Overhead, labeled image of cranberry cream cheese loaf ingredients.

    See the recipe card at the bottom of this post for the full list of ingredients, including measurements.

    Cranberries: Fresh or frozen cranberries can be used.

    Cream Cheese: This is a moist and tender bread, thanks to the addition of cream cheese! The cream cheese also adds a subtle tangy flavor that complements the cranberries.

    Eggs: The eggs act as a binder in our bread, which helps the dough to be smoother and fluffier.

    Milk: Milk adds flavor and lightens the texture of the bread. You can substitute soy, almond, or rice milk.

    Orange Zest: Orange and cranberry are a perfect harmony of flavors. Orange zest adds just the right amount of citrus to the bread, then the juice is used for a sweet citrus glaze.

    Vanilla Extract: Vanilla extract adds flavor. I love the warm, complex flavor of vanilla but you can also use almond extract.

    Instructions

    1) Cream the Butter, Cream Cheese, and Sugar

    • Beat the butter, cream cheese, and sugar together in a large bowl on high speed for 2 minutes. This helps the sugar to dissolve into the butter, creating an airier batter. You can use a stand or hand mixer.
    • Scrape the sides before adding your next ingredients, and also before adding in the flour, so that all of the ingredients are incorporated.

    2) Add the Remaining Wet Ingredients

    • Add the eggs, milk, zest, and vanilla, into the cream cheese mixture and mix well.

    3) Add in Dry Ingredients

    • In a separate bowl, mix together the dry ingredients.
    • Add the flour mixture to the batter. Mix on low speed until the flour is just incorporated. The mixture will be lumpy.

    4) Fold the Cranberries in By Hand

    • Finally, add the beautiful berries! Fold them in by hand, until the berries are distributed throughout the batter.
    4 steps to make cranberry bread batter.

    5) Bake the bread

    • I recommend 8-inch loaf pans so you have taller bread, but 9-inch loaf pans can also be used.
    • You can also bake this cranberry bread batter in 5-inch loaf pans to make mini loaves.

    6) Finish with a Citrus Glaze

    •  While the bread is baking, whisk the glaze in a small bowl.
    • This is a simple glaze of powdered sugar, orange juice, and vanilla. It adds a beautiful sweet orange flavor to finish off the bread.
    Collage of baked loaf and bowl of glaze.

    Recipe FAQs

    How do I store Cranberry Cream Cheese Loaf?

    Store the bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for a week. Cranberry Cream Cheese Bread can also be frozen for up to 4 months. Wrap the whole loaf or individual slices in plastic wrap, then foil. Thaw in the refrigerator or at room temperature.

    Can I use dried cranberries for Cranberry Loaf?


    Dried cranberries can be used instead of fresh, but you will use fewer berries. For this recipe, you will need 1 ½ cups of dried cranberries.

    Can I mix the bread batter by hand, instead of using an electric mixer?

    It is best to cream the butter and sugar with a mixer, in order to get light and airy bread. Mixing by hand will result in a more dense bread. After the butter and sugar are creamed, the rest of the ingredients can be mixed by hand, if you prefer.

    Why do my butter and cream cheese need to be softened?

    When you cream sugar with softened butter and cream cheese the sugar crystals poke into the softened fats to create air pockets. If your butter and cream cheese are too cold, the air pockets won't occur and your batter will be dense.

    Overhead of cranberry loaf with glaze and 2 slices lying forward.

    Recommended Recipes

    • Green Chile Egg Casserole with Sausage
    • Applesauce Pumpkin Bread
    • Gooey Butter Cake Recipe + 6 Variations
    • Cardamom Shortbread Cookies with Orange Glaze Recipe

    Let me know how you like this recipe by leaving a review! And follow along on Instagram @stateofdinner for behind the scenes and to be among the first to know when new recipes post!

    Recipe

    Cranberry cream cheese bread slices shingled on a platter with glaze dripping down.

    Cranberry Cream Cheese Bread

    Recipe by: Erin
    A quick and easy sweet bread that has a nice punch of flavor that is a little bit tart and a little bit sweet.
    5 from 12 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 1 hr
    Total Time 1 hr 10 mins
    Course Breakfast, Brunch
    Cuisine American
    Servings 16
    Calories 310 kcal

    Ingredients
     
     

    Cranberry Cream Cheese Bread

    • 3 cups all-purpose flour, scooped and leveled (390 grams)
    • 2 teaspoons baking soda
    • ½ teaspoon salt
    • ½ cup butter, softened (110 grams)
    • 8 ounces cream cheese, softened (223 grams)
    • 1 ½ cups granulated sugar (300 grams)
    • 3 eggs
    • ⅓ cup milk
    • 2 teaspoons vanilla extract
    • 2 teaspoons orange zest
    • 2 cups fresh or frozen cranberries

    Glaze

    • 1 cup powdered sugar (120 grams)
    • 2 tablespoons orange juice
    • ½ teaspoon vanilla extract
    Prevent your screen from going dark

    Instructions
     

    Make the Bread

    • Preheat oven to 350°F (177°C). Spray two 8x5-inch bread pans with nonstick spray.
    • In a medium bowl, mix together the flour, baking soda, and salt. Set aside.
    • In a large bowl, cream butter, cream cheese, and sugar using a hand or stand electric mixer. Beat on high speed for 2 minutes, then scrape the sides.
    • Add in the eggs, vanilla extract, orange zest, and milk, and beat on medium speed, until mixed well. Scrape sides again, to ensure that all of the ingredients are mixed together.
    • Pour the dry ingredients into the wet ingredients. Mix on low speed until just incorporated. Do not overmix.
    • Add the cranberries and stir on low speed, or by hand, until they are distributed throughout the batter.
    • Pour the batter evenly into two loaf pans. Bake for 50-60 minutes, or until a toothpick inserted comes out clean. Cool completely.

    Make the Glaze

    • Whisk together the powdered sugar, orange juice, and vanilla, until smooth.
    • Drizzle over the top of the cooled loaves.

    Video

    Notes

    For Mini Loaves: Spray mini loaf pans with nonstick spray. Fill the loaf pans ⅔ full. Bake 25-35 minutes, or until a toothpick inserted comes out clean.
    For Muffins: Grease two 12-count muffin tins or use cupcake liners. Fill each cup ⅔ full. Bake at 350 degrees for 20-22 minutes.
    How to Store: Store in an airtight container or wrapped in aluminum foil and store at room temperature for 3 days, or in the refrigerator for up to a week. The bread will stay freshest if you wait to cut it until you are ready to serve.
    How to Freeze: Wrap the whole loaf or individual slices in plastic wrap and then wrap in aluminum foil or place inside a freezer bag. Thaw overnight on the counter before serving. The bread will keep in the freezer for up to 4 months.

    Nutrition

    Calories: 310kcal | Carbohydrates: 47g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 62mg | Sodium: 321mg | Potassium: 78mg | Fiber: 1g | Sugar: 28g | Vitamin A: 432IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 1mg
    Tried this recipe?Let us know how it was!
    Share a photo of your creation with your friends!Mention @stateofdinner or tag #stateofdinner!

    Reader Interactions

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      Recipe Rating




    1. Jody

      December 28, 2022 at 2:56 am

      I only need to make 1 loaf so im assuming I would just cut ingredients in half?

      Reply
      • Jody

        December 28, 2022 at 2:58 am

        Note: how would I cut 3 eggs in half to halve the recipe? Weigh 3 beaten eggs and use half that in weight perhaps?

        Reply
        • Erin

          December 28, 2022 at 6:04 pm

          Hi Jody! Yes, that would be the most accurate way to cut the recipe in half.

    2. Mary

      December 07, 2021 at 10:13 am

      5 stars
      Delish!

      Reply
      • Erin

        December 07, 2021 at 10:15 am

        Thank you, Mary! So glad you enjoyed the bread!

        Reply
    3. Isabel M

      April 26, 2021 at 9:15 am

      5 stars
      What a terrific recipe! It was straightforward and easy, with va-va-voom results. The cranberries suspended nicely throughout, no worry they will sink to the bottom. This is going into rotation as a breakfast/teatime treat! Only had tangerines so I added extra zest; good alternative.

      Reply
      • Erin

        April 26, 2021 at 9:32 am

        Isabel, thank you so much for taking the time to leave this wonderful review! I am so glad that you loved the recipe! Great tip on the tangerine substitution!

        Reply
    4. Paula

      November 24, 2020 at 12:42 pm

      5 stars
      This bread is so moist! It is really delicious! Also love the video.

      Reply
      • Erin Gierhart

        November 24, 2020 at 12:44 pm

        Thank you so much, Paula! I am just learning video, so it means a lot that you enjoyed it!

        Reply

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    Welcome! I'm Erin, wife, mom, and lover of great food. I am passionate about cooking mostly from scratch recipes that bring comfort, without spending all day in the kitchen. Most recipes on this site can be made in under 30 minutes! This approach to cooking allows me to provide delicious meals for my family while freeing up time to spend with those I love.

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