This Cream Cheese Cranberry Loaf is a holiday favorite—tender, buttery bread swirled with sweetened cream cheese and studded with tart cranberries. It’s easy to make (no mixer needed!), beautifully marbled, and perfect for gifting, brunch, or a cozy afternoon treat with tea.
With just 8 simple ingredients, it delivers bakery-worthy results with minimal effort.
Why You’ll Love This Recipe
- 🍒 Beautiful marbled swirl + bursts of cranberry
- ⏱️ 15 minutes prep, 60 minutes bake
- 💛 One bowl + one loaf pan = easy cleanup
- 💸 Costs under $7—makes 1 loaf (10–12 slices)
- 🌾 Naturally nut-free & easily gluten-free
Ingredients You’ll Need
(9x5-inch loaf pan)
For the Cranberry Batter:
- 2 cups (250g) all-purpose flour
- ¾ cup (150g) granulated sugar
- 1½ tsp baking powder
- ½ tsp salt
- ¾ cup (180ml) milk
- ½ cup (1 stick / 115g) unsalted butter, melted and cooled
- 1 large egg
- 1½ cups fresh or frozen cranberries, roughly chopped
For the Cream Cheese Swirl:
- 4 oz (115g) cream cheese, softened
- ¼ cup (50g) granulated sugar
- 1 large egg yolk
- ½ tsp vanilla extract
💡 Pro Tips:
- Toss cranberries in 1 tbsp flour to prevent sinking.
- Don’t overmix batter—stir just until combined for tender crumb.
- Use room-temperature cream cheese for smooth swirl.
