This Easy Cream Cheese Cranberry Bread Recipe Is Better Than Pie (9 Ingredients) by Donna John

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 Christmas, 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.

Photo credit: all photos under license from BigStock

To make this cream cheese cranberry bread recipe you will need butter, cream cheese, granulated sugar, eggs, vanilla, baking powder, salt, flour and cranberries. Not only is this sweet bread easy to prep and bake, but you also get the health benefits of cranberries in every bite.

This is one fresh-baked dessert idea that quicky became a family tradition and most-requested recipe. And it's a favorite in the test kitchen! Serve this moist cranberry bread at your holiday gathering or just make a loaf for dessert, as a snack or even for breakfast. 

Cuisine: American
Prep Time: 10 minutes
Cook Time: 60 to 65 minutes
Total Time: 70 to 75 minutes
Servings: 12 

Ingredients

• 2 sticks (1 cup) butter, softened
• 8 ounces cream cheese, softened
• 1 1/2 cups granulated sugar
• 4 eggs
• 2 teaspoons vanilla
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups flour (all-purpose or 1:1 gluten-free flour)
• 2 cups fresh cranberries

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

Photo credit: Donna John

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