Description of this recipe:
This Cream Cheese Cranberry Loaf is a delightful treat that perfectly blends the tangy burst of cranberries with the rich, creamy texture of cream cheese. It’s a moist, tender loaf that’s ideal for holiday gatherings, cozy breakfasts, or a simple afternoon snack. The subtle sweetness, coupled with a hint of vanilla and the nutty crunch of pecans, creates a symphony of flavors that will leave you craving more.
Why you will love this recipe:
This recipe is incredibly easy to follow, making it perfect for both beginner and experienced bakers. The combination of cream cheese and cranberries provides a unique flavor profile that’s both comforting and exciting. The loaf is visually appealing, with the vibrant cranberries adding pops of color. Plus, it’s a versatile recipe that can be easily customized with different nuts or even a citrus zest for an extra layer of flavor. Imagine the aroma of this loaf baking in your oven, filling your home with warmth and festive cheer!
Ingredients:
| Ingredient | Quantity |
|---|---|
| Unsalted butter, softened | ½ cup (1 stick) |
| Cream cheese, softened | 4 oz |
| Granulated sugar | 1 cup |
| Vanilla extract | 1 teaspoon |
| Large eggs | 2 |
| All-purpose flour | 1 ¾ cups |
| Baking powder | 1 teaspoon |
| Salt | ½ teaspoon |
| Cranberries, fresh or frozen | 1 ½ cups |
| Pecans, chopped (optional) | ½ cup |
Preparation:
Step 1: Cream Butter and Cream Cheese:
Preheat your oven to 350°F (175°C). Proper temperature control is essential for even baking. If your oven tends to run hot or cold, adjust accordingly. Grease and flour a standard 9×5 inch loaf pan meticulously. This will prevent the loaf from sticking and ensure easy removal after baking. Use a cooking spray with flour if you prefer, or create your own mixture of shortening, flour, and oil for a homemade pan release. In a large bowl, use a hand mixer or a stand mixer fitted with the paddle attachment to beat the softened butter and cream cheese together. The butter and cream cheese should be at room temperature to ensure a smooth, lump-free batter. Beat until the mixture is smooth and creamy, about 3-5 minutes. This step is crucial for the loaf’s texture, so take your time and scrape down the sides of the bowl as needed.
Step 2: Add Sugar and Vanilla:
Gradually add the granulated sugar to the creamed butter and cream cheese mixture. Adding the sugar gradually helps it incorporate evenly and prevents the mixture from becoming grainy. Continue to beat until the mixture becomes light and fluffy, another 2-3 minutes. The mixture should increase in volume and become paler in color. Stir in the vanilla extract. Use pure vanilla extract for the best flavor; avoid imitation vanilla, which can have a slightly artificial taste.
Step 3: Incorporate Eggs:
Add the eggs one at a time, mixing well after each addition. Make sure each egg is fully incorporated before adding the next. This prevents the batter from curdling and ensures a smooth emulsion. Mixing well after each egg also helps to aerate the batter, contributing to a lighter texture.
Step 4: Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking the dry ingredients ensures that the baking powder and salt are evenly distributed throughout the flour. This is important for the loaf to rise properly and have a consistent flavor. Gradually add the dry mixture to the wet ingredients, mixing on low speed until the batter is just combined. Be careful not to overmix the batter. Overmixing develops the gluten in the flour, which can result in a tough, dense loaf. Mix only until the flour disappears.
Step 5: Fold in Cranberries & Pecans:
Gently fold the cranberries and pecans (if using) into the batter with a spatula. Use a light hand to distribute the cranberries and pecans evenly throughout the batter. Avoid overmixing, as this can cause the cranberries to bleed color into the batter and make the loaf tough.
Step 6: Bake:
Pour the batter into the prepared loaf pan and spread it evenly. Use a spatula to smooth the top of the batter. This will help the loaf bake evenly. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. The baking time may vary depending on your oven, so start checking for doneness around 60 minutes. If the top of the loaf is browning too quickly, you can tent it with foil during the last 15-20 minutes of baking. Let the loaf cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. This will prevent the loaf from breaking apart.
COOKING Rating:
Easy
Serving Suggestions:
- Serve slices of the Cream Cheese Cranberry Loaf warm or at room temperature.
- Spread with a little butter or cream cheese for an extra touch of richness.
- Enjoy with a cup of coffee or tea for a delightful breakfast or afternoon treat.
- Serve as part of a holiday brunch or dessert buffet.
- Toast slices and serve with a dollop of whipped cream and a sprinkle of cinnamon.
Tips:
- Ensure your butter and cream cheese are at room temperature for a smoother batter.
- Don’t overmix the batter, as this can result in a tough loaf.
- If using frozen cranberries, don’t thaw them before adding them to the batter. This will prevent them from bleeding color.
- Toast the pecans before chopping them for a richer, more intense flavor.
- For a festive touch, sprinkle the top of the loaf with coarse sugar before baking.
- Store the cooled loaf in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- This loaf freezes well. Wrap tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw completely before serving.
- Add a glaze by whisking powdered sugar with a tablespoon or two of milk or lemon juice. Drizzle over the cooled loaf.
Prep Time:
20 minutes
Cook Time:
60-70 minutes
Total Time:
80-90 minutes
Nutritional Information: (Approximate, may vary based on specific ingredients used)
Calories: 250-300 per slice Protein: 4-5 grams per slice Sodium: 150-200 mg per slice
Conclusion:
The Cream Cheese Cranberry Loaf is a delightful addition to any baker’s repertoire. Its ease of preparation and delicious flavor profile make it a standout treat for any occasion. Whether you’re looking for a festive holiday bake or a comforting everyday indulgence, this loaf is sure to impress. The blend of tangy cranberries and creamy cheese, combined with the simple sweetness of the batter, is a match made in baking heaven. So gather your ingredients, preheat your oven, and prepare to enjoy the wonderful aroma and taste of this delightful loaf. Happy baking!
Questions and Answers:
- Can I use dried cranberries instead of fresh or frozen?
- Yes, you can use dried cranberries, but keep in mind that they are sweeter and chewier than fresh or frozen cranberries. If using dried cranberries, you might want to reduce the amount of sugar in the recipe slightly to compensate for the extra sweetness. Also, consider soaking the dried cranberries in warm water for about 15-20 minutes before adding them to the batter. This will help to plump them up and prevent them from drying out the loaf.
- Can I substitute the pecans with another type of nut?
- Absolutely! Feel free to substitute the pecans with walnuts, almonds, or any other nut that you prefer. Just make sure to chop the nuts into small pieces before adding them to the batter. You can also toast the nuts before chopping them to enhance their flavor.
- My loaf sank in the middle. What did I do wrong?
- There are several reasons why a loaf might sink in the middle. One common cause is overmixing the batter, which develops the gluten in the flour and results in a tough, dense loaf that doesn’t rise properly. Another possible cause is using too much leavening (baking powder). Make sure you measure the baking powder accurately. Also, be sure your baking powder is fresh. An expired leavening agent will prevent the loaf from rising. The oven temperature could be another factor. Make sure your oven is properly preheated and that the temperature is accurate. Finally, opening the oven door frequently during baking can cause the loaf to collapse.
- Can I make this recipe gluten-free?
- Yes, you can make this recipe gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Look for a blend that is specifically designed for baking and contains a mix of flours such as rice flour, tapioca starch, and potato starch. You may also need to add a binding agent such as xanthan gum to help improve the texture of the loaf. Be sure to follow the instructions on the gluten-free flour blend package for best results.
- How do I prevent the cranberries from sinking to the bottom of the loaf?
- To prevent the cranberries from sinking to the bottom of the loaf, try tossing them with a tablespoon or two of flour before adding them to the batter. This will help to coat the cranberries and give them some grip, preventing them from sinking. Also, make sure the batter is not too thin. If the batter is too thin, the cranberries will sink more easily. Finally, be gentle when folding the cranberries into the batter; avoid overmixing.
