Velvety Cranberry Cream Cheese Loaf
A wonderfully moist and flavorful cranberry cream cheese loaf, perfect for holidays or any time you crave a sweet and tart treat. This recipe yields two loaves.
Equipment
- 8x4 inch Loaf Pans (2)
- Electric Mixer
- Large mixing bowl
- Separate bowl
Ingredients
- 1 cup unsalted butter softened
- 8 ounces cream cheese softened
- 1 1/2 cups white sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups whole fresh cranberries
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease two standard 8x4 inch loaf pans to get them ready.
- In a large mixing bowl, using an electric mixer, beat together the softened butter and cream cheese until the mixture is beautifully smooth and creamy.
- Gradually add the sugar to the cream cheese mixture, continuing to beat until it's light and fluffy.
- Now, add the eggs one at a time, making sure each egg is fully blended into the batter before you add the next. Stir in the vanilla and almond extracts for a lovely aroma.
- In a separate bowl, whisk together the flour, baking powder, and salt until well combined.
- Slowly add these dry ingredients to your wet mixture, mixing just until everything is combined. It's important not to overmix to keep your bread tender!
- Gently fold in the fresh cranberries. Their bright tartness will be a wonderful contrast!
- Divide the delicious batter evenly between your two prepared loaf pans.
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center of a loaf comes out clean.
- Allow the loaves to cool completely in their pans before slicing and enjoying this wonderfully moist treat!
Notes
Nutrition Information per serving:
Calories: 306
Total Carbs: 33g
Net Carbs: 32g
Fats: 18g
Protein: 4g
Calories: 306
Total Carbs: 33g
Net Carbs: 32g
Fats: 18g
Protein: 4g
