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My soft, orange-infused Cranberry Cream Cheese Bread combines sharp fresh cranberries with smooth cream cheese in every tasty bite. The zesty dough surrounds pops of bright red berries, topped with a tangy citrus drizzle for the final touch. After tweaking this bread through many holiday gatherings, I'm sure it hits just the right mix of sweet, tart, and creamy.
When I took this bread to our family Christmas party last year, my grandma - who's pretty picky about baking - wanted my recipe right away. She told me it brought back memories of her mom's cranberry bread, but thought mine was even richer thanks to adding cream cheese.
Key Ingredients
- Cream cheese (full-fat, room temperature): Makes that incredibly soft, tender texture. Its slight tang works great with the sweet dough
- Fresh cranberries: They add a sharp tartness that balances the sweetness. Frozen ones work just as well if fresh aren't around
- Orange zest: The natural oils pack the whole loaf with bright flavor. Always get your zest before squeezing the juice
- European-style butter: Contains more fat which means a softer, tastier bread
- Pure vanilla extract: Brings warmth and depth. I go for fancy Madagascar bourbon vanilla when I'm making it for special times
Detailed Step-by-Step Instructions
Get Everything Ready
Start by letting your cream cheese and butter sit out for about 2 hours. This important step makes sure they'll mix together smoothly, giving you that perfect soft texture. While waiting, coat two 8-inch loaf pans with butter and a light dusting of flour.
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Blend It Just Right
Using your stand mixer with the paddle, beat your soft butter and cream cheese until they're totally smooth, taking about 3 minutes. Slowly add sugar, beating another 4-5 minutes until it looks light and fluffy. This long mixing creates tiny air bubbles that make your bread so soft.
Mix Your Wet Stuff
With the mixer running low, drop in eggs one by one, letting each mix in fully. Slowly pour in milk, then add orange zest and vanilla. Don't worry if it looks a bit separated, that's normal. In another bowl, mix flour, baking powder, and salt until combined.
Join Everything Together
Slowly fold dry ingredients into wet ingredients using a light touch. Stop as soon as you don't see any flour, since too much mixing will make your bread tough. You want a thick batter that you can still spoon easily.
Put In The Cranberries
Use a rubber spatula to gently fold cranberries into your batter. Some might float to the top, and that's okay! They'll create pretty red spots all through your bread while baking.
The way cranberries mix sweet and tart makes this bread so good. I grew up in New England where cranberry season was always special. My mom would buy extra bags to freeze so we could make this bread any time of year. You can't rush the cream cheese mixing part - I tried to hurry once and ended up with a heavy loaf instead.
You'll love how this bread makes your house smell while it's baking. The orange zest sends this amazing scent through the kitchen, taking me back to Christmas mornings every time. I've found that room temperature ingredients really do matter for getting that perfect softness.
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During holidays, I often bake smaller loaves as presents. There's something really nice about wrapping these fragrant little breads in paper and ribbon. People always mention how different the texture is because of the cream cheese.
Keeping it fresh matters too. While the bread stays moist from the cream cheese, storing it right makes it last longer. I've learned that wrapping it tightly in plastic, then foil on top, keeps it fresh up to five days on the counter.
This bread has become my go-to holiday recipe, now standing alongside our family's oldest traditions. The mix of tart cranberries, smooth cream cheese, and bright orange creates something truly special - a bread that's fancy yet comforting at the same time.
Frequently Asked Questions
- → Can frozen cranberries work?
- Definitely! You can use either option, frozen or fresh.
- → How long does it stay fresh?
- Good for 3 days on the counter, about a week in the fridge, or 4 months if frozen.
- → Is this good for muffins?
- Absolutely, just bake 20-22 minutes at 350°F in muffin tins.
- → Why does the top crack?
- No worries, it means the loaf puffed up as expected!
- → Can I freeze it later?
- Of course! Wrap it well and freeze for 4 months max. Bring it to room temp overnight.