My cranberry cream cheese bread is a soft, tender quick bread studded with tart cranberries (fresh or frozen both work well) and finished with a sweet orange glaze. Cranberries and orange zest add a bright punch of flavor, while cream cheese keeps the loaf incredibly moist and tender.
I love this recipe because it's a quick bread, so there's no kneading and no rise time. You mix the batter, pour it into two loaf pans, and bake. So easy!
A cranberry loaf with cream cheese in the batter has a subtle tang that a regular cranberry orange bread doesn't, and the cream cheese is why the crumb stays so moist.
If you love a good quick bread, my Applesauce Pumpkin Bread and Banana Bread are two of my other favorites.
Helpful Ingredient Tips
The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.
- Cranberries: This is a loaf recipe with fresh or frozen cranberries, and both work without any changes. If you can only find dried, use 1½ cups, soak them in hot water until soft, and pat them dry so they don't a liquid.
Step-by-Step Tips for a Tender Cranberry Loaf
Cream the Butter, Cream Cheese, and Sugar
- Beat them together on high speed for a full 2 minutes to dissolve the sugar into the butter and give you a lighter batter. A stand mixer or a hand mixer both work.
Add Eggs
- Scrape down the sides of the bowl before you add the eggs, and again before the flour, so nothing gets left behind.
Mix in the Flour
- Mix on low speed just until the flour disappears. The batter will look lumpy, and that's okay. If you overmix it you may end up with rubbery bread.
Fold in the Cranberries
- Fold the berries in by hand at the very end, just until they're spread through the batter.
Bake Until Golden
- If you are using 8x5 inch pans then expect the loaves to take about an hour to cook. Larger pans will take less time. The top will be golden brown and a toothpick inserted in the center should come out clean.
Glaze the Loaves
- Whisk the glaze together while the bread bakes. It's just powdered sugar, orange juice, and vanilla.
- Wait until the loaves are completely cool before you drizzle it on.
Top Tip!
Let the butter and cream cheese soften before you start. When you beat sugar into soft fats, the sugar crystals poke tiny air pockets into them, and that's what makes the bread light. If they're too cold, those air pockets don't form and the loaf turns out dense.
Make Ahead ⏳
Since the recipe makes two loaves, you can keep one and wrap the other in a bag with a ribbon for an easy holiday gift. They freeze well for up to 4 months, so you can bake ahead and pull one out whenever you need it.
More Cranberry Recipes
If you love cream cheese and cranberries together, my Cranberry Jalapeno Dip makes a great appetizer, and Cranberry Cheesecake Bars are a festive holiday dessert.
Recipe
Cranberry Cream Cheese Bread (Loaf Style)
Recipe by:Ingredients
Cranberry Cream Cheese Bread
- 3 cups (375 grams) all-purpose flour scooped and leveled
- 2 teaspoons (8 grams) baking soda
- ½ teaspoon (3 grams) salt
- ½ cup (110 grams) butter softened
- 8 ounces (223 grams) cream cheese softened
- 1 ½ cups (300 grams) granulated sugar
- 3 eggs
- ⅓ cup (81 grams) milk
- 2 teaspoons vanilla extract
- 2 teaspoons orange zest
- 2 cups (200 grams) fresh or frozen cranberries
Glaze
- 1 cup (120 grams) powdered sugar
- 2 tablespoons orange juice
- ½ teaspoon vanilla extract
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.3 cups all-purpose flour, 2 teaspoons baking soda, ½ teaspoon salt
- 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.½ cup butter, 8 ounces cream cheese, 1 ½ cups granulated sugar
- 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.3 eggs, ⅓ cup milk, 2 teaspoons orange zest, 2 teaspoons vanilla extract
- 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.2 cups fresh or frozen cranberries
- 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.1 cup powdered sugar, 2 tablespoons orange juice, ½ teaspoon vanilla extract
- Drizzle over the top of the cooled loaves.
Video
Notes
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Nutrition
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Paula says
This bread is so moist! It is really delicious! Also love the video.
Erin Gierhart says
Thank you so much, Paula! I am just learning video, so it means a lot that you enjoyed it!
Isabel M says
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.
Erin says
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!
Mary says
Delish!
Erin says
Thank you, Mary! So glad you enjoyed the bread!
Jody says
I only need to make 1 loaf so im assuming I would just cut ingredients in half?
Jody says
Note: how would I cut 3 eggs in half to halve the recipe? Weigh 3 beaten eggs and use half that in weight perhaps?
Erin says
Hi Jody! Yes, that would be the most accurate way to cut the recipe in half.
Kat says
So delicious! Made this for Thanksgiving and it was such a hit I've been asked to make it again.
Kat says
Delicious! I made it ahead and froze or for about 3 weeks. I made the icing after I thawed it to eat. You'd never guess that it was frozen. Currently have two more loafs in the oven, as they have been requested . I did add more orange zest because I like it more orangey!
Erin says
Thank you for sharing, Kat! So glad you are enjoying this bread!
Barb says
Haven’t made this YET, but sounds incredibly delicious. My question though, is can this be doubled with the same results? I love to bake for my church as we have a cafe in the church for socializing after service.
Erin says
Yes, doubling it should work just fine!
Donna Raymond says
I live in a very rural area and have not been able to find fresh or frozen cranberries so I bought some dried cranberries and soaking them to see if they rehydrate. Do you recommend trying to use dried and rehydrated cranberries for this recipe? I so want to make this bread and hoping you might feel this is an OK alternative! Thank you!
Erin says
Hi Donna! Using rehydrated dried cranberries is a great alternative when fresh or frozen aren’t available. Soaking them will help bring back some of their moisture, and they should work well in the recipe. Just make sure to pat them dry after soaking so they don’t add too much liquid to the bread.
Donna Raymond says
I am so embarrassed because if I had read everything I would have seen that dried cranberries were OK to use. I soaked them in hot water until they were soft, patted them dry and they worked very well in this absolutely delicious bread. I plan on making several loaves for Christmas Day brunch and thank you for this wonderful year-round bread!
Erin says
Don't feel embarrassed! It works either way. I'm glad that you enjoyed the bread!