When I first stumbled upon a recipe for Cranberry-Pecan Cream Cheese Bread, I knew I had to try it. It was one of those delectably moist breads that could effortlessly transition from breakfast to dessert, and the combination of tart cranberries and crunchy pecans made it sound irresistibly delicious. Perfect for holiday gatherings, cozy brunches, or just a delightful treat during weekend baking sessions, this recipe became a go-to for its simplicity and delightful flavor.

Why make this recipe

You’re going to love this delightful Cranberry-Pecan Cream Cheese Bread because it’s not only incredibly flavorful but also beginner-friendly. The cream cheese adds richness and a tender crumb, while the cranberries provide a pleasant tart contrast. Plus, it’s budget-friendly and can be whipped up in a little over an hour, making it ideal for last-minute gatherings or family brunches.

“I made this bread for Thanksgiving, and it was a hit! Everyone loved the texture and how the cranberries popped in their mouths. Will definitely make it again!”

How to make Cranberry-Pecan Cream Cheese Bread: A Beginner-Friendly Delight

This is a straightforward recipe that brings together simple steps to create a delicious bread. You’ll start by preparing your oven and pans, then slowly incorporate your ingredients to achieve a light and airy loaf. Each step helps you understand the process, making it easy for anyone to follow along. Here’s how it all comes together!

Ingredients

Here’s what you’ll need to make this scrumptious bread:

1 cup (c.) butter, softened
8 oz cream cheese, softened
1.5 cups (c.) sugar
1.5 teaspoons (tsp) vanilla extract
4 large eggs
2 cups (c.) all-purpose flour
1.5 teaspoons (tsp) baking powder
0.5 teaspoon (tsp) salt
2 cups (c.) fresh or frozen cranberries
0.5 cup (c.) chopped pecans (optional)

Feel free to swap out pecans for walnuts or skip nuts altogether if you have nut allergies.

Directions

Preheat your oven to 350°F (175°C) and grease two 9×5 inch loaf pans. If you’d like mini loaves, use four smaller pans and bake for about 40 minutes.
In a large mixing bowl, cream together softened butter, cream cheese, and sugar until light and fluffy. This is key to getting a smooth texture in your bread.
Incorporate eggs one at a time, beating well after each addition. Stir in the vanilla extract to elevate the flavor profile.
In another bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening agent and salt.
Gradually add the dry mixture to the wet ingredients, mixing gently until just combined. Be cautious not to overmix, as this could lead to dense bread.
Carefully fold in the cranberries and chopped pecans, ensuring they’re evenly scattered throughout the batter without breaking the cranberries.
Divide the batter evenly between the prepared loaf pans, spreading it out with a spatula for an even rise.
Bake in the preheated oven for 45-60 minutes (approximately 40 minutes for mini loaves), or until a toothpick inserted into the center comes out clean. If browning too quickly, cover loosely with foil.
Allow the breads to cool in their pans for about 10 minutes, then transfer them to a wire rack to cool completely. Slice and enjoy!

How to serve Cranberry-Pecan Cream Cheese Bread: A Beginner-Friendly Delight

There are countless ways to enjoy this delightful bread! Serve it warm with a smear of butter or cream cheese for a cozy breakfast treat. It pairs wonderfully with a cup of coffee or tea. For dessert, consider drizzling a bit of glaze over the top or serving it with vanilla ice cream. You can even toast slices for a crispy, delightful snack.

How to store

To keep your bread fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it for longer, wrap it tightly in plastic wrap or aluminum foil and freeze for up to three months. Thaw in the refrigerator overnight or counter for a few hours before serving.

Tips to make

Ensure your butter and cream cheese are at room temperature before mixing; this makes it easier to achieve a fluffy batter.
If you’re using frozen cranberries, do not thaw them before mixing; it helps them keep their shape during baking.
Want to elevate the flavor? Consider adding a pinch of cinnamon or nutmeg to the dry ingredients.

Variations

Feel free to play around with this recipe: Try adding orange zest for a refreshing citrus twist, or swap out half the cranberries for chopped apples or pears for a different take. For a gluten-free option, try substituting regular flour with a 1:1 gluten-free blend.

FAQs

Can I make this bread in advance?
Absolutely! It tastes even better the next day. Just store it properly, as mentioned earlier.

Can I substitute ingredients?
Yes! You can swap the butter for coconut oil or use maple syrup instead of sugar for a healthier version.

How do I know when the bread is done baking?
Insert a toothpick into the center of the loaf; if it comes out clean or with a few moist crumbs, it’s ready!

Can I use dried cranberries?
While fresh or frozen cranberries provide the best results, dried cranberries can be used in a pinch. Just be sure to adjust the sweetness accordingly, as dried fruits are typically sweeter.

Get ready to bake this enchanting Cranberry-Pecan Cream Cheese Bread — it’s bound to become a favorite for you and your loved ones!

Cranberry-Pecan Cream Cheese Bread

Delightfully moist bread that combines tart cranberries and crunchy pecans, perfect for breakfast, brunch, or dessert.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Course Breakfast, Brunch, Dessert

Cuisine American

Servings 8 slices

Calories 220 kcal

Ingredients

Wet Ingredients

1 cup butter, softened Ensure it is at room temperature.
8 oz cream cheese, softened Ensure it is at room temperature.
1.5 cups sugar Maple syrup can be used as a substitute.
1.5 teaspoons vanilla extract Elevates flavor profile.
4 large eggs

Dry Ingredients

2 cups all-purpose flour Can substitute with a 1:1 gluten-free blend.
1.5 teaspoons baking powder Ensure it's fresh for best results.
0.5 teaspoon salt

Add-ins

2 cups fresh or frozen cranberries Do not thaw if using frozen.
0.5 cup chopped pecans Optional - can substitute with walnuts.

Instructions

Preparation

Preheat your oven to 350°F (175°C) and grease two 9×5 inch loaf pans.
In a large mixing bowl, cream together softened butter, cream cheese, and sugar until light and fluffy.
Incorporate eggs one at a time, beating well after each addition, and stir in the vanilla extract.
In another bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry mixture to the wet ingredients, mixing gently until just combined.
Carefully fold in the cranberries and chopped pecans.
Divide the batter evenly between the prepared loaf pans.

Baking

Bake in the preheated oven for 45-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the breads to cool in their pans for about 10 minutes, then transfer them to a wire rack to cool completely.