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A close up front view of cranberry cream cheese bread sliced on a cooling rack.

Cranberry Cream Cheese Bread

This simple cranberry cream cheese bread will recipe will be a delicious addition to any brunch or dessert spread! The light and bright flavor of the oranges compliment the tartness of the cranberries to create a bread that is perfectly balanced.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 1 hour
Cooling time 30 minutes
Total Time 1 hour 50 minutes
Course Breakfast, brunch
Cuisine American
Servings 24
Calories 232 kcal

Equipment

  • 3 standard loaf pans
  • mixing bowl or stand mixer
  • zester & juicer

Ingredients
  

Cranberry bread batter

  • ½ cup butter room temperature
  • 2 cups sugar
  • 4 eggs room temperature
  • 2 cups greek yogurt plain
  • 2 teaspoons vanilla extract
  • 4 tablespoons orange juice 2 oranges juiced plus zest
  • 3 cups all purpose flour
  • 4 teaspoons baking powder aluminum free
  • ¼ teaspoon salt
  • 2 cups cranberries dried, fresh (chopped), or frozen (chopped)

Cream cheese filling

  • 8 ounces cream cheese room temperature
  • ½ cup sugar
  • 2 egg whites

Instructions
 

  1. Preheat the oven to 350 degrees and line three standard loaf pans with parchment paper or spray with cooking spray. If the butter, eggs, yogurt and cream cheese have been refrigerated, set them out about twenty minutes before you start baking. If using whole oranges, zest and juice.
  2. In a stand mixer, combine sugar and butter and mix until fluffy and incorporated, about a minute. Add the eggs, yogurt and vanilla and continue beating on a medium setting for another minute.
  3. Mix in flour and baking powder until just combined. Fold in cranberries. Pour batter into the loaf pans.
  4. Using the same mixing bowl, beat cream cheese, sugar and egg whites for several minutes until fluffy.
  5. Drop dollops of the cream cheese mixture over the loaves. Using a knife, swirl the dollops through the batter to create a beautiful marbled design.
  6. Bake at 350 degrees for sixty-five to seventy-five minutes until the internal temperature of the loaf measures 205 degrees or a toothpick comes out clean.
  7. Cool and serve immediately. Refrigerate for up to three days or freeze for up to six months.

Notes

What is the best way to bake quick bread evenly?

Before preheating the oven, position the middle rack in the lowest middle position. This will give the bread time to cook thoroughly without becoming overly brown on top.
I prep my pans with both parchment paper and cooking spray.  Then I put each prepared pan on a big baking sheet with plenty of space between.  I use the baking sheet as a way to carry the loaves to and from the oven, and even rotate during baking if needed, while minimizing the amount of time the oven door is open.
Use a digital read thermometer to check for doneness. The center of the bread should read 200F and the top will be golden brown. 

How to easily remove quick bread from the pan

​If the pan was prepared properly, just like I described above, the bread should come out easily. Once the timer goes off, verify the bread is done baking either with a tooth pick test or by checking the internal temperature for 200F.  
​Remove the pans from the oven and transfer them to a wire rack to cool for 10 minutes before removing the loaves from the pans. After they have cooled, I slide a silicon dough scraper (or spatula) along the sides of the pan to make sure there are no stuck bits.  

How to store cranberry cream cheese bread

To keep a quick bread as fresh as possible, or even until the next day, it can be stored at room temperature. My preference for storing a quick bread is to leave it on the counter in an airtight container for up to three days. Honestly, we will eat it for several days beyond that, but for ultimate freshness try to eat it fast!  A pyrex or other storage container will work, too! 
To freeze a quick bread, first allow it to cool completely after baking. Wrap the bundt cake in plastic wrap and add two layers of tin foil.  I use this trick for making a cake ahead of time, like for a birthday party. The goal is to get it out of the freezer quickly, for example within a few weeks.
For longer storage, I recommend using a vacuum sealer after the bread is pre-frozen.  I have learned from personal experience that it is important to freeze the cake prior to vacuum sealing. 

Nutrition

Calories: 232kcalCarbohydrates: 35gProtein: 5gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 48mgSodium: 176mgPotassium: 81mgFiber: 1gSugar: 22gVitamin A: 296IUVitamin C: 3mgCalcium: 76mgIron: 1mg
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