Moist Cream Cheese Cranberry Bread Recipe Is a Hall of Famer by Donna John

Moist Cream Cheese Cranberry Bread Recipe Is a Hall of Famer

Cranberries aren't just for cranberry sauce. This moist cream cheese cranberry bread recipe may take some of the spotlight off that pumpkin pie or pecan pie at your holiday gathering.

I was exploring new recipes to make years ago for Thanksgiving, and stumbled across a cranberry bread. Why not? Well, my family loved it, especially my dad, and it has become a most-requested recipe around the holidays. The cranberry bread is incredibly moist and super easy to make.

To make this cream cheese cranberry bread recipe you will need butter, cream cheese, granulated sugar, eggs, vanilla, baking powder, salt, flour and cranberries. This is one fresh-baked dessert idea that may become an annual tradition!

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Cuisine: American
Prep Time: 10 minutes
Cook Time: 60 to 65 minutes
Total Time: 70 to 75 minutes

Servings: 12 (makes 1 loaf)


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Recipe Notes

  • For the moist tender cranberry bread, do not overmix the batter.
  • Wash the cranberries and dry well before adding to the batter.
  • Store any leftover bread in an airtight container.

Here’s how you make it:

  1. Cream together the butter, cream cheese and sugar.
  2. Add eggs, one at a time. Stir in vanilla.
  3. In another bowl, combine flour, baking powder and salt. Add the wet to the dry and stir until just incorporated. Do not overmix! Fold in cranberries.
  4. Pour into a greased loaf pan. Bake at 350 degrees F about 60 to 65 minutes, or until it passes the toothpick test (it comes out clean). Allow to cool in the pan about 10 minutes before removing.  

Nutrition Facts Per Serving

Calories: 404

Total Fat: 23.5g

Saturated Fat: 14.3g

Cholesterol: 116mg

Sodium: 283mg

Total Carbohydrate: 43.6g

Dietary Fiber: 1.2g

Total Sugars: 26g

Protein: 5.6g

Vitamin D: 16mcg

Calcium: 61mg

Iron: 2mg

Potassium: 165mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Kim Kusiciel
Ohhh, I am printing this one! Thanks!!
Donna John
I made this for the first time last Thanksgiving, Kim Kusiciel , and it was a hit. So moist. It was my dad's favorite. Making it again tonight.
Elisa Schmitz
I made this for Christmas and everyone loved it. It’s our new tradition, Donna John , thank you! Soooo good!
Elisa Schmitz
I found some leftover cranberries in the fridge. Put them to good use on a Sunday afternoon for my baking therapy. The kitchen smells so good and this recipe is soooo delicious! Donna John Dieter Schmitz loves it! 😍
Donna John
I made this a few Thanksgivings ago just to try something new, and everyone loved it, especially my dad. He took all the leftovers home to eat with his coffee in the mornings. :-)
Elisa Schmitz
I don’t blame your dad, Donna John . It has quickly become one of our fave recipes. Seriously, delicious. Thank you for sharing it. It’s not just for the holidays anymore! 😂
Elisa Schmitz
We were craving this delicious bread but I couldn’t find any fresh cranberries this time of year. I tried dried cranberries but it just wasn’t the same. I had some fresh plums that were kind of tart, so I used this batter recipe to make plum cake instead. Delicious! Donna John Dieter Schmitz

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