Description
Add a pop of color and flavor to your brunch spread with this Tangy Cranberry Cream Cheese Bread , a delightful sweet-and-tangy quick bread that’s as beautiful as it is delicious! Made with a buttery cranberry-studded batter and a creamy, tangy cream cheese swirl, this bread is perfect for holiday gatherings, lazy weekend brunches, or even as a thoughtful homemade gift. This step-by-step guide—complete with an easy-to-follow video tutorial—will show you how to whip up this stunning loaf in no time. With its vibrant cranberries and rich cream cheese ribbon, this bread is sure to impress your guests (and your taste buds). Watch the video, follow along, and get ready to enjoy a slice of cranberry goodness paired with your favorite coffee or tea!
Ingredients
For the Cranberry Bread:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup plain Greek yogurt (or sour cream)
- 1 cup fresh or frozen cranberries, roughly chopped
- 1 tablespoon orange zest (optional, for extra brightness)
For the Cream Cheese Swirl:
- 4 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg yolk
- ½ teaspoon pure vanilla extract
Optional Garnish:
- Powdered sugar for dusting
- Extra cranberries for decoration
Instructions
Preheat and Prepare:
- Preheat your oven to 350°F (175°C) . Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal. Set aside.
Make the Cranberry Batter:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, use a hand or stand mixer to cream the softened butter and sugar until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, followed by the vanilla extract. Mix in the Greek yogurt (or sour cream) until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Fold in the chopped cranberries and orange zest (if using).
Make the Cream Cheese Swirl:
- In a small bowl, beat together the softened cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy.
Assemble the Bread:
- Spread half of the cranberry batter evenly into the prepared loaf pan. Dollop the cream cheese mixture over the batter, spreading it gently with a spatula. Top with the remaining cranberry batter, spreading it carefully to cover the cream cheese layer. Use a knife or skewer to gently swirl the layers for a marbled effect.
Bake:
- Bake for 50-60 minutes , or until a toothpick inserted into the center comes out clean (some melted cranberry may stick, but it shouldn’t be wet batter). If the top begins to brown too quickly, loosely cover the pan with aluminum foil.
Cool and Serve:
- Allow the bread to cool in the pan for 10 minutes before lifting it out using the parchment paper overhang. Transfer to a wire rack to cool completely.
- Dust with powdered sugar or garnish with extra cranberries if desired. Slice and serve warm or at room temperature.
- Prep Time: 15 Minutes
- Cook Time: 60 Minutes
- Category: Dessert
- Cuisine: American
