Oh yes—cranberry cream cheese bread with glaze is that perfect balance of tart, sweet, and creamy. 🍞🍒 Here’s a solid recipe:
Cranberry Cream Cheese Bread with Glaze
Ingredients (for 1 loaf):
For the bread:
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream or plain yogurt
- 1 ½ cups fresh or frozen cranberries
For the cream cheese filling:
- 4 oz (115 g) cream cheese, softened
- 2 tbsp sugar
- 1 tsp vanilla extract
For the glaze:
- 1 cup powdered sugar
- 2–3 tsp milk or cream
- ½ tsp vanilla extract
Instructions
- Preheat oven: 175°C / 350°F. Grease and flour a 9×5-inch loaf pan.
- Prepare cream cheese filling:
- Mix cream cheese, sugar, and vanilla until smooth. Set aside.
- Make the batter:
- In a medium bowl, whisk flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until light.
- Add eggs, one at a time, then vanilla.
- Mix in sour cream.
- Gradually fold in the flour mixture.
- Gently fold in cranberries.
- Assemble the loaf:
- Pour half of the batter into the prepared pan.
- Spoon cream cheese filling over the batter, then top with remaining batter.
- Swirl lightly with a knife to create a marbled effect.
- Bake:
- 50–60 min, or until a toothpick inserted comes out clean (cream cheese may be soft, that’s okay).
- Let cool 10 min in the pan, then transfer to a wire rack.
- Glaze:
- Mix powdered sugar, milk, and vanilla until smooth.
- Drizzle over cooled bread.
- Serve:
- Slice and enjoy the tart-sweet cranberries with creamy pockets of cheesecake goodness.
Optional twist: Add orange zest to the batter or glaze for a fresh, citrusy lift 🍊.
If you want, I can also give a mini loaf or muffin version so you get individual cranberry cream cheese bites—super cute for brunch or gifts. Do you want that version?
