Introduction

This Cranberry-Pecan Cream Cheese Bread is a delightful treat that combines tangy cranberries with crunchy pecans in a rich, creamy loaf. Perfect for breakfast, snack time, or dessert, it’s easy to make and irresistibly delicious. With simple ingredients and straightforward steps, this bread is ideal for home bakers of all levels.

The image shows a loaf of cake with one slice cut and lying flat in front of it, placed on a wooden board against a white marbled texture background. The cake has two main layers: a light golden brown crust on the outside, and a soft, creamy white inside filled with many bright red cranberries spread evenly throughout both the slice and the loaf. The top of the cake is covered with a white icing layer dotted with more cranberries. A few individual cranberries are scattered around the board. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup butter, softened
8 oz cream cheese, softened
1.5 cups sugar
1.5 teaspoons vanilla extract
4 large eggs
2 cups all-purpose flour
1.5 teaspoons baking powder
0.5 teaspoon salt
2 cups fresh or frozen cranberries
0.5 cup chopped pecans (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease two 9×5 inch loaf pans. For mini loaves, use four smaller pans and reduce baking time to about 40 minutes.
Step 2: In a large bowl, beat the softened butter, cream cheese, and sugar together until light and fluffy using an electric mixer or whisk.
Step 3: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until fully combined.
Step 4: In a separate bowl, whisk together the flour, baking powder, and salt to evenly distribute the dry ingredients.
Step 5: Gradually add the dry mixture to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the bread tender.
Step 6: Fold in the cranberries and chopped pecans (if using), distributing them evenly without breaking the cranberries.
Step 7: Divide the batter evenly between the prepared loaf pans and spread it out with a spatula.
Step 8: Bake for 45-60 minutes (or about 40 minutes for mini loaves) until a toothpick inserted into the center comes out clean. Cover loosely with foil if the bread browns too quickly.
Step 9: Let the bread cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.

Tips & Variations

Use room temperature butter, cream cheese, and eggs for a smoother batter and better texture.
Substitute walnuts or almonds for pecans based on your preference or what you have on hand.
Try adding chocolate chips or dried fruits for a unique flavor twist.
Check doneness by inserting a toothpick; if it comes out clean or with a few crumbs, the bread is ready.

Storage

Store the bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. It also freezes well; wrap in foil and place in a freezer bag for up to 2 months. To reheat, thaw if frozen, then warm slices in a toaster oven or microwave before serving.

How to Serve

A loaf of cake with a golden brown crust sits on a wooden board with one slice cut out in front. Inside, the cake is light cream colored with many bright red cranberries spread throughout the soft, moist texture. The top layer is white with dollops of whipped cream and scattered cranberries, adding texture and color contrast. Several whole cranberries are placed around the board. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries in this recipe?

Yes, frozen cranberries work well. There’s no need to thaw them before folding into the batter; they help maintain their shape and tartness during baking.

What can I do if I don’t have cream cheese?

Cream cheese adds moisture and richness, but you can substitute with an equal amount of full-fat Greek yogurt or sour cream for a similar effect, though the flavor will be slightly different.