There are some bakes that feel like pure comfort, and this Cream Cheese Cranberry Loaf is one of them. Imagine a tender, buttery loaf with a hint of tang from cream cheese, balanced by the tart burst of cranberries. Add a touch of vanilla, a little sweetness, and perhaps a handful of pecans for crunch, and you have a bread that is just as perfect with your morning coffee as it is for dessert.

This is a true quick bread recipe, meaning it requires no yeast, no rising, and very little waiting time. Just mix, bake, and enjoy. The cream cheese gives the loaf an incredible softness that lasts for days, while the cranberries add freshness and a festive touch, making it especially wonderful around the holidays.

Ingredients You’ll Need
Unsalted butter, softened – ½ cup (1 stick)
Cream cheese, softened – 4 ounces (half of a standard block)
Granulated sugar – 1 cup
Vanilla extract – 1 teaspoon
Large eggs – 2
All-purpose flour – 1 ¾ cups
Baking powder – 1 teaspoon
Salt – ½ teaspoon
Cranberries, fresh or frozen – 1 ½ cups
Pecans, chopped (optional) – ½ cup
Tip: If using frozen cranberries, do not thaw before adding them to the batter. This prevents them from bleeding too much color into the loaf.

Step-by-Step Instructions
1. Prepare Your Pan and Oven
Preheat the oven to 350°F (175°C).
Grease a standard loaf pan and lightly flour it, or line it with parchment paper for easy removal.
2. Cream Butter and Cream Cheese
In a large mixing bowl, beat the softened butter and cream cheese together using a hand or stand mixer.
Continue until the mixture is smooth, creamy, and lump-free.
3. Add Sugar and Vanilla
Slowly add in the sugar, beating well until the mixture turns light and fluffy.
Blend in the vanilla extract.
4. Incorporate the Eggs