This sweet cream cheese bread pairs perfectly with the tart cranberries, resulting in an incredible Cream Cheese Cranberry Bread! If you’re looking for a new quick bread recipe that’s ideal for autumn and Thanksgiving, you’ve come to the right place. It’s unbelievably tender and soft, as well as quick and simple to prepare. I enjoy a large slice with butter and a mug of coffee, or as a quick afternoon snack!
Cranberry Bread
Cranberries. Do you adore or despise them? I’m kind of in love with them at times and then pass on them to others. I adore this Crock Pot Cranberry Pork Loin because the savory flavors aren’t overwhelming, and then there’s this wildly popular Cranberry Cream Cheese Dip that is currently trending on Pinterest! And, let’s face it, we’re never going to say no to cookies.
Why do we not refuse cookies? Because they improve everything. For instance, if you’re in a funk right now, as I am. It’s a disaster. Very, very bad.
I’m not sure if it’s because I’m stressed, overworked, or what, but I’m having trouble finding my groove. Perhaps you’re suffering from a severe case of premenstrual syndrome? Ladylike things like that do exist, don’t they? I’m exhausted, grumpy, and unmotivated to do anything, and I’m hoping it passes quickly.
It does not help that winter is approaching because, in my opinion, winter always makes things dull and dreary!
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Cranberry Cream Cheese Bread
So what do you do when you find yourself in one of these funks? They are universal.
I’m picturing a spa day with one of my best girlfriends, lunch out, and returning home to a spotless house and a fully stocked bank account. Perhaps that final section was a little too optimistic! However, wouldn’t it be nice? It would alleviate a great deal of the pressures we all face in life. I could totally pull off the spa and lunch day, couldn’t I?
Grocery List For Cranberry Bread
Flour
Cream cheese
Butter
Eggs
Vanilla
Pecans (optional)
Sugar
Baking powder
Salt
Cranberries (fresh or frozen)
Then I factor in Mom’s guilt. That conflict is a conflict. I work full-time, which means I don’t see the kids very often during the week, and then the prospect of leaving for a day on the weekend, or, heaven forbid, the entire weekend, as I am doing this coming weekend, fills me with anxiety.
To begin, my husband is left with the children all weekend, and he, too, requires a break. Is this fair? Naturally, the children miss me, but do they truly? Naturally, a little bit, but they are resilient, and let’s face it, Dad is sometimes more fun!
I’m guessing they’ll be eating a lot of pizza, hot dogs, and mac and cheese this weekend. Along with Ranger rides and a sleepover at Grandpa’s house with Auntie while she is home. Really, I don’t believe they’ll miss me at all!
Thus, I may believe it is a much bigger deal than it actually is! Apparently, I need to unwrap my undies and enjoy my weekend photography workshop. Let us concentrate on that!
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INGREDIENTS:
1 c. butter softened
1/2 c. chopped pecans optional
1 1/2 c. sugar
1/2 tsp salt
4 eggs
1 1/2 tsp baking powder
2 c. all-purpose flour
2 c. cranberries fresh or frozen
1 1/2 tsp vanilla
8 oz package cream cheese, softened
INSTRUCTIONS:
Preheat the oven to 350 degrees Fahrenheit.
Cream together butter, cream cheese, sugar, and vanilla extract in a large mixing bowl. One at a time, add eggs, beating well after each addition.
In a separate bowl, whisk together flour, baking powder, and salt. Slowly incorporate dry ingredients into wet batter until combined. Combine cranberries and nuts in a separate bowl.
Fill two greased 9 in. x 5 in. loaf pans halfway with batter. Bake for 45-60 minutes at 350 degrees if using two loaf pans. For 40 minutes, you can also use four mini loaf pans.
THIS RECIPE DIRECTED YOU TO USE A SINGLE LOAF PAN AND BAKE IT FOR 90 MINUTES. WE ADJUSTED THE RECIPE TO TWO LOAF PANS AFTER RECEIVING MANY COMPLAINTS. WE HAVE SUCCEEDED WITH A SINGLE LOAF PAN, BUT THE MOST FOOL-PROOF WAY IS TO USE TWO LOAF PANS.
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