Cranberry Cream Cheese Bread
Cranberry Cream Cheese Bread is a stunning loaf that combines the tartness of cranberries with the creamy richness of cream cheese, creating a wonderful balance of flavors that is sure to impress.
Equipment
- Loaf Pan
- Mixing Bowl
- Whisk
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Provides the necessary gluten for a light and fluffy texture.
- 1/2 cup granulated sugar Sweetens the bread and balances the tartness of the cranberries.
- 1/2 teaspoon baking powder Helps the bread rise and become light and airy.
- 1/2 teaspoon baking soda Works with baking powder for leavening.
- 1/4 teaspoon salt Enhances all the flavors in the bread.
Wet Ingredients
- 1/2 cup cream cheese, softened Adds moisture and richness.
- 1/2 cup buttermilk Adds tanginess and helps keep the bread moist.
- 2 large eggs Provides structure and stability.
- 1 teaspoon vanilla extract Adds a hint of sweetness and depth of flavor.
- 1/4 cup vegetable oil Keeps the bread moist and tender.
Fruits
- 1 cup fresh or frozen cranberries Adds a tart and slightly sweet flavor.
Instructions
- Preheat your oven to 350°F (175°C). Prepare a loaf pan by greasing it lightly or lining it with parchment paper.
- In a mixing bowl, combine the flour, baking powder, baking soda, and salt. Whisk until well blended.
- In another bowl, beat the softened cream cheese until smooth. Add the granulated sugar and mix until creamy.
- Add the eggs, buttermilk, vegetable oil, and vanilla extract to the cream cheese mixture. Beat until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the cranberries gently, ensuring they are evenly distributed.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for about 55-65 minutes or until golden brown and a toothpick comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Slice and enjoy your Cranberry Cream Cheese Bread warm or at room temperature.
Notes
Store leftover bread in an airtight container at room temperature for up to three days. For longer storage, wrap it well and freeze for up to three months.