Cranberry Cream Cheese Bread Recipe

Preheat and prepare pan

Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or nonstick spray and line with parchment paper leaving an overhang for easy removal.

If using frozen cranberries, do not thaw completely; gently toss with 1 tablespoon of the flour from the measured amount to coat and prevent sinking (reserve the measured flour amount by reducing batter flour accordingly). If using fresh cranberries, roughly chop any very large berries.

In a medium bowl whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined. Stir in the orange zest if using.

In a large bowl or the bowl of a stand mixer, beat the eggs with the granulated sugar until pale and slightly thickened, about 1 to 2 minutes. Add the buttermilk, melted butter, and vanilla extract and whisk until smooth.

Fold the dry ingredients into the wet mixture with a spatula until just combined. Do not overmix. Gently fold in the cranberries so they are evenly distributed. Batter will be fairly thick.

In a medium bowl, beat the softened cream cheese with powdered sugar, granulated sugar, egg yolk, and vanilla until smooth and creamy. Scrape down the sides so no lumps remain. The mixture should be pourable but slightly thick.

Spoon about two-thirds of the cranberry batter into the prepared loaf pan and spread into an even layer using an offset spatula or spoon.

Drop spoonfuls of the cream cheese mixture over the batter in an even line down the center. Use the remaining batter and spoon it over and around the cream cheese blobs to cover — you want a visible swirl, not a full seal.

Insert a thin knife or skewer lengthwise through the batter, running it back and forth once or twice to create a marbled swirl. Be careful not to drag to the top edge or through the bottom of the pan.

Sprinkle the top lightly with coarse sugar if using for a crunchy top.

Bake in the preheated 350°F (175°C) oven for 50–65 minutes, or until the loaf is golden, the edges are set, and a toothpick inserted into the center (avoiding the cream cheese swirl) comes out with a few moist crumbs but not wet batter. If the top browns too quickly, tent with foil after 30–35 minutes.

Remove from oven and let cool in the pan on a wire rack for 15 minutes. Use the parchment overhang to lift the loaf from the pan and transfer to the rack. Cool another 45–60 minutes before slicing so the cream cheese sets and slices cleanly.

Once cooled, dust the loaf with powdered sugar if desired. Slice with a serrated knife into 10–12 slices.

Store tightly wrapped at room temperature for up to 2 days or refrigerate for up to 5 days. To refresh slices, warm briefly in a toaster oven or microwave for 10–15 seconds.