Cranberry-Pecan Cream Cheese Bread
Delightfully moist bread that combines tart cranberries and crunchy pecans, perfect for breakfast, brunch, or dessert.
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.
Notes
Store bread in an airtight container at room temperature for up to three days. For longer storage, wrap tightly and freeze for up to three months.