Cranberry-Pecan Cream Cheese Bread

This cranberry-pecan cream cheese bread transforms ordinary ingredients into a spectacular treat that bridges the gap between breakfast and dessert. The tangy cranberries perfectly balance the rich cream cheese, while toasted pecans add irresistible texture and warmth.

I first made this bread one chilly November morning when unexpected guests were coming for brunch. The house filled with the most heavenly aroma, and everyone requested the recipe before they left. It has since become my signature holiday offering for neighbors and teachers.

Ingredients

• All purpose flour: Creates the perfect tender structure without being too heavy
• Cream cheese: Delivers incredible moisture and tanginess that makes this bread special
• Fresh cranberries: Provide bursts of tartness and jewel toned color throughout each slice
• Pecans: Contribute warm nutty flavor and satisfying crunch in every bite
• Almond extract: Works magic with the cranberries and pecans enhancing their natural flavors
• Unsalted butter: Allows you to control the salt level while adding rich flavor

Step-by-Step Instructions

Prep Your Environment:

Begin by preheating your oven to 350°F and thoroughly greasing your loaf pan. Taking this step first ensures your oven reaches the proper temperature while you prepare the batter. I prefer using butter to grease the pan as it adds a subtle flavor to the crust.

Prepare Your Berries:

If using fresh cranberries rinse them thoroughly and remove any stems or soft berries. For frozen berries thaw them completely then gently pat dry with paper towels to remove excess moisture. Too much moisture can make your bread soggy.

Create Your Flour Mixture:

Whisk together flour baking powder baking soda and salt in a medium bowl until evenly distributed. This ensures even rising and proper texture throughout your loaf. Whisking also aerates the flour which contributes to a lighter texture.

Beat The Wet Ingredients:

In a large bowl beat the softened cream cheese and butter until extremely smooth and fluffy about 2 minutes on medium speed. The mixture should look light and creamy with no lumps. Add sugar gradually while continuing to beat until the mixture lightens in both color and texture.

Incorporate Eggs And Extracts:

Add eggs one at a time beating for about 30 seconds after each addition. This creates an emulsion that helps the batter hold air for a lighter texture. Mix in vanilla and almond extracts until the batter looks uniform and smells fragrant.

Combine Wet And Dry Ingredients:

Add one third of your flour mixture to the wet ingredients followed by half the milk. Continue alternating finishing with the flour. Mix just until combined after each addition. Overmixing develops gluten which can make your bread tough.

Add Cranberries And Pecans:

Using a rubber spatula gently fold the cranberries and pecans into the batter with a light hand. This preserves the air bubbles in your batter while ensuring even distribution of fruits and nuts throughout the loaf.

Bake To Perfection:

Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 55 to 65 minutes rotating the pan halfway through for even browning. The bread is done when a toothpick inserted in the center comes out with just a few moist crumbs.

Cool With Patience:

Allow the bread to cool in the pan for exactly 10 minutes. This sets the structure while making it easier to remove from the pan. Then transfer to a wire rack to cool completely which allows the flavors to develop and makes slicing cleaner.

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The almond extract in this recipe completely transforms the flavor profile. I discovered this by accident when I ran out of vanilla and needed a substitute. Now my family insists that this subtle nutty background note is what makes our version special. It particularly enhances the pecan flavor making the nuts taste even more buttery and rich.

Make Ahead Magic

This bread actually tastes better the day after baking as the flavors have time to meld and develop. The cream cheese base keeps it moist for up to five days when stored properly in an airtight container at room temperature. For busy holiday seasons I often make several loaves a week in advance then wrap them tightly in plastic wrap followed by foil before freezing. Simply thaw overnight in the refrigerator then bring to room temperature before serving.

Seasonal Variations

While cranberries shine in the original recipe you can adapt this bread throughout the year using seasonal fruits. In summer try blueberries or raspberries for a brighter flavor profile. Fall calls for diced apples and a touch of cinnamon. Winter is perfect for orange zest and dried cranberries when fresh ones are unavailable. Spring welcomes strawberries and lemon zest for a refreshing twist. The cream cheese base works beautifully with any of these variations.

Serving Suggestions

Elevate this bread from casual breakfast to elegant dessert with thoughtful presentation. For breakfast serve warm slices with a smear of salted honey butter that melts beautifully into the bread. As an afternoon treat pair with Earl Grey or orange spiced tea. For dessert transform slices into an impressive trifle by layering with vanilla custard and fresh berries. During the holidays I often serve this as part of a breakfast buffet alongside a savory egg casserole for balance.

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This bread will quickly become your favorite treat for any occasion—a true celebration of simple ingredients elevated by thoughtful preparation.

Frequently Asked Questions

→ Can I use dried cranberries instead of fresh?

Yes, you can substitute dried cranberries, but the texture and flavor will be different. If using dried cranberries, reduce the amount to about 3/4 cup and consider soaking them in hot water for 10 minutes (then draining) to plump them up before adding to the batter.

→ How should I store this bread?

Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. You can also freeze slices wrapped individually in plastic wrap and stored in a freezer bag for up to 3 months.

→ Can I make this bread without nuts?

Absolutely! You can omit the pecans completely or substitute with another add-in like white chocolate chips or orange zest for additional flavor.

→ Why is my bread cracking on top?

A crack on top is actually desirable and shows the bread has risen properly. It happens as the exterior sets while the interior continues to expand. For a more uniform top, you can create a shallow cut down the center of the batter before baking.

→ Can I make this into muffins instead of a loaf?

Yes! This batter works well for muffins. Fill lined muffin cups about 2/3 full and reduce the baking time to approximately 20-25 minutes, or until a toothpick inserted comes out clean.

→ Is there a dairy-free substitute for the cream cheese?

You can use dairy-free cream cheese alternatives made from nuts or soy. The texture might be slightly different, but the bread will still be delicious. Make sure to use a plant-based milk and butter substitute as well for a fully dairy-free version.