Cream Cheese Cranberry Loaf

Cream Cheese Cranberry Loaf
🧾 Ingredients
For the loaf:
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ 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 (do not thaw if frozen)
For the cream cheese filling:
200 g (7 oz) cream cheese, softened
¼ cup granulated sugar
1 egg yolk
½ tsp vanilla extract
👩‍🍳 Instructions
Preheat oven to 175°C (350°F).
Grease and line a loaf pan with parchment paper.
Make cream cheese filling:
In a bowl, beat cream cheese, sugar, egg yolk, and vanilla until smooth. Set aside.
Prepare dry ingredients:
In another bowl, whisk together flour, baking powder, baking soda, and salt.
Make batter:
In a large bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each. Stir in vanilla and sour cream.
Combine:
Gradually mix dry ingredients into wet ingredients until just combined.
Gently fold in cranberries.
Layer the loaf:
Pour half the batter into the pan
Spread the cream cheese mixture evenly
Top with remaining batter
Lightly swirl with a knife (optional)
Bake for 50–60 minutes, or until a toothpick inserted comes out clean (a little cream cheese is okay).
Cool in pan for 15 minutes, then transfer to a rack to cool completely.
✨ Optional Glaze
Mix:
1 cup powdered sugar
2–3 tbsp milk or orange juice
Drizzle over cooled loaf.
💡 Tips
Toss cranberries in a tablespoon of flour to prevent sinking
Add orange zest for a citrusy twist
Store in fridge for up to 5 days (thanks to the cream cheese layer)