Cranberry-Pecan Cream Cheese Bread

Are you searching for a wonderfully unique bread recipe that seamlessly blends sweet and savory flavors? Look no further than Cranberry-Pecan Cream Cheese Bread. This delightful loaf combines the tartness of fresh cranberries with the nutty crunch of pecans, all held together by a rich cream cheese batter. Whether you're looking to impress guests at a gathering, treat yourself to a special breakfast, or simply enjoy a comforting snack, this bread is versatile enough to suit any occasion.

Discover the delightful blend of flavors in Cranberry-Pecan Cream Cheese Bread! This unique recipe combines tart cranberries and crunchy pecans in a rich cream cheese batter, creating a moist, irresistible loaf perfect for breakfast, snack time, or special gatherings. Each bite is a delicious contrast of sweet and savory, making it a true crowd-pleaser. Easy to make and versatile, this bread is sure to become a favorite in your baking repertoire!

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Ingredients

1 cup fresh or frozen cranberries, coarsely chopped

1 cup pecans, chopped

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened

8 oz cream cheese, softened

1 cup granulated sugar

½ cup brown sugar, packed

3 large eggs

1 teaspoon vanilla extract

½ teaspoon almond extract

½ cup buttermilk

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.

Prepare Ingredients: In a small bowl, mix the chopped cranberries with 2 tablespoons of flour. This will help prevent them from sinking to the bottom of the bread during baking.

Dry Ingredients: In a medium bowl, whisk together the remaining flour, baking powder, baking soda, and salt. Set aside.

Cream Cheese Mixture: In a large mixing bowl, combine the softened butter and cream cheese. Beat with an electric mixer on medium speed until smooth and creamy.

Incorporate Sugars: Gradually add the granulated sugar and brown sugar to the cream cheese mixture. Continue to beat until the mixture is light and fluffy, about 3-4 minutes.

Add Eggs: Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla and almond extracts.

Combine Mixtures: With the mixer on low speed, alternate adding the dry ingredients and buttermilk to the cream cheese mixture, starting and ending with the dry ingredients. Mix until just combined; do not overmix.

Fold in Cranberries and Pecans: Gently fold in the floured cranberries and chopped pecans until evenly distributed throughout the batter.

Pour into Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

Bake: Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, tent it loosely with foil.

Cool Down: Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

Serve and Enjoy: Slice and serve your Cranberry-Pecan Cream Cheese Bread. It’s wonderful on its own or with a spread of butter or cream cheese!

Prep Time: 15 minutes | Total Time: 1 hour 20 minutes | Servings: 10 slices