Introduction

Swirled Cranberry Cream Cheese Bread is a delightful treat combining tangy cranberries with a rich, creamy cheesecake layer all baked into a tender, flavorful bread. Perfect for breakfast, brunch, or a sweet snack, this loaf offers a beautiful swirl and a satisfying balance of flavors.

A close-up of a two-layer cake loaf sliced to show the inside, with a golden brown top and light yellow, soft textured cake inside. The cake contains scattered red berries within the batter, and there is a visible creamy white layer in the middle that separates the two cake layers. The slice lies in front of the larger cake, placed on white parchment paper on a wooden board, with blurred decorative Christmas elements around. The whole scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

226 grams cream cheese (room temperature)
2 tablespoons granulated sugar
1 large egg (room temperature)
1/2 teaspoon vanilla extract
2 tablespoons all purpose flour
226 grams unsalted butter (room temperature)
200 grams granulated sugar
3 large eggs (room temperature)
120 grams sour cream (room temperature)
2 teaspoons vanilla extract
1/2 teaspoon almond extract
240 grams all purpose flour
1 teaspoon baking powder
1 teaspoon salt
100 grams fresh cranberries

Instructions

Step 1: Preheat the oven to 350°F (180°C) and line a loaf pan with parchment paper. Set aside.
Step 2: In a medium bowl, beat the cream cheese and 2 tablespoons sugar for 1-2 minutes on medium speed until smooth. Add the egg, 1/2 teaspoon vanilla extract, and 2 tablespoons flour. Mix until combined and set aside.
Step 3: In a large bowl, beat the softened butter and 200 grams sugar on medium-high speed for 3-5 minutes until pale and fluffy.
Step 4: With the mixer on low, add the eggs one at a time, mixing well after each addition. Scrape down the sides and bottom of the bowl, then add the sour cream, 2 teaspoons vanilla extract, and almond extract. Mix until combined.
Step 5: Add the flour, baking powder, and salt. Mix on low speed until just a few dry streaks remain, then gently fold in the fresh cranberries until evenly distributed.
Step 6: Pour half of the cranberry batter into the prepared loaf pan and spread it evenly.
Step 7: Carefully pour the cream cheese filling over the batter layer and spread it evenly.
Step 8: Pour the remaining cranberry batter over the cream cheese layer. Use a butter knife to swirl the layers together gently several times for a marbled effect.
Step 9: Bake for 60-75 minutes, or until a toothpick inserted in the center comes out clean with just a few moist crumbs attached.
Step 10: Remove from oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely to room temperature.
Step 11: Once cooled, slice and enjoy this delicious swirled cranberry cream cheese bread.

Tips & Variations

For a festive touch, use frozen cranberries if fresh are unavailable—just toss them in a little flour before folding to prevent sinking.
Try adding a sprinkle of toasted pecans or walnuts in the batter for extra crunch.
If you prefer a sweeter cream cheese layer, increase the sugar in that mixture by 1 tablespoon.
Ensure all dairy ingredients are at room temperature to achieve the best texture in the batter and filling.

Storage

Store the bread in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to one week or freeze wrapped tightly for up to 3 months. To reheat, warm slices gently in a microwave or oven until just heated through.

How to Serve

The image shows two thick slices of cake resting on white parchment paper over a wooden board. Each slice has two main layers: a pale yellow cake with a slightly rough texture on the outside and a smooth, creamy light yellow layer in the middle. There are scattered bright red berries embedded inside the cake, adding spots of color throughout. The top edge of the cake is slightly browned, creating a contrast with the soft inside. A red and green plaid ribbon and some small decorative Christmas ornaments are placed nearby on the wooden surface. The background has been changed to 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 for this recipe?

Yes, you can use frozen cranberries. To keep them from sinking to the bottom, toss them lightly with a little flour before folding into the batter.

Is it necessary to use both vanilla and almond extract?

Using both extracts adds depth and complexity to the flavor, but you can omit the almond extract if you prefer a simpler taste or if you don’t have it on hand.