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Swirled Cranberry Cream Cheese Bread Recipe

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★★★★★

5 from 150 reviews

This Swirled Cranberry Cream Cheese Bread is a luscious treat combining tangy cream cheese and tart fresh cranberries swirled into a moist, fluffy cranberry bread. Perfect for breakfast, brunch, or a sweet snack, this bread features layers of creamy filling and fruit-studded batter baked to golden perfection.

Ingredients

Scale

Cream Cheese Filling

  • 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

Cranberry Bread

  • 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

  1. Preheat Oven: Preheat your oven to 350°F (180°C). Line a loaf pan with parchment paper and set aside to prepare for baking.
  2. Prepare Cream Cheese Filling: In a medium bowl, beat together the room temperature cream cheese and 2 tablespoons sugar on medium speed for 1-2 minutes until smooth. Add 1 egg, 1/2 teaspoon vanilla extract, and 2 tablespoons flour and beat until fully combined. Set this cream cheese mixture aside.
  3. Cream Butter and Sugar: In a large bowl, add the softened butter and 200 grams granulated sugar. Beat on medium-high speed for 3-5 minutes until the mixture is pale and fluffy, which ensures a light texture for your bread.
  4. Add Eggs and Flavorings: With the mixer on low speed, add the 3 eggs one at a time, beating after each addition to incorporate. Scrape down the bowl to incorporate all ingredients, then add 120 grams sour cream, 2 teaspoons vanilla extract, and 1/2 teaspoon almond extract. Mix until combined.
  5. Combine Dry Ingredients and Cranberries: Add 240 grams all purpose flour, 1 teaspoon baking powder, and 1 teaspoon salt to the batter. Mix on low speed until just a few dry streaks remain. Gently fold in the 100 grams fresh cranberries by hand to evenly distribute them without breaking their shape.
  6. Assemble Layers: Pour half of the cranberry batter into the prepared loaf pan, spreading evenly. Carefully layer the cream cheese filling evenly over the batter.
  7. Top and Swirl Batter: Pour the remaining cranberry batter over the cream cheese layer. Using a butter knife, gently swirl the layers a few times to create a marbled effect without overmixing.
  8. Bake: Place the loaf pan in the preheated oven and bake for 60 to 75 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached.
  9. Cool: Remove the bread from the oven and allow it to cool in the pan for 5 minutes. Then transfer the bread onto a wire rack and cool completely to room temperature to set the structure.
  10. Serve: Once fully cooled, slice the loaf and enjoy this delicious swirled cranberry cream cheese bread as a delightful breakfast or snack option.

Notes

  • Use room temperature ingredients for better batter consistency and easier mixing.
  • Fresh cranberries provide a nice tartness; frozen cranberries can be used but thaw and drain them before folding in.
  • Ensure not to overmix after adding flour to keep the bread light and tender.
  • Storage: Keep leftover bread wrapped tightly at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Slice the bread gently to maintain the swirl pattern and presentation.

Keywords: cranberry bread, cream cheese bread, swirled bread, holiday bread, fruit bread, breakfast bread, sweet bread

Find it online: https://platedbyemma.com/swirled-cranberry-cream-cheese-bread-recipe/