Cranberry-Pecan Cream Cheese Bread (Print Version)
# Ingredients:
→ Fruits & Nuts
01 -
1 cup fresh cranberries (or frozen, thawed and drained)
02 -
1 cup pecans, chopped
→ Dry Ingredients
03 -
1 ½ cups all-purpose flour
04 -
1 cup granulated sugar
05 -
½ teaspoon baking powder
06 -
½ teaspoon baking soda
07 -
¼ teaspoon salt
→ Wet Ingredients
08 -
8 oz cream cheese, softened
09 -
½ cup unsalted butter, softened
10 -
2 large eggs
11 -
1 teaspoon vanilla extract
12 -
½ teaspoon almond extract
13 -
½ cup milk
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and set aside.
02 -
If using fresh cranberries, rinse them and remove any stems. For frozen, make sure they are thawed and gently drained of excess moisture.
03 -
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
04 -
In a large mixing bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add in the granulated sugar and mix until well combined.
05 -
Add the eggs one at a time, beating well after each addition. Mix in the vanilla and almond extracts until fully incorporated.
06 -
Gradually add the dry ingredients to the cream cheese mixture, alternating with the milk, starting and ending with the flour. Mix until just combined; do not overmix.
07 -
Gently fold in the cranberries and chopped pecans until evenly dispersed throughout the batter.
08 -
Pour the batter into the prepared loaf pan. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
09 -
Once baked, remove from the oven and allow to cool in the pan for about 10 minutes before transferring to a wire rack. Let the bread cool completely before slicing.
10 -
Serve slices plain, or with a smear of butter or additional cream cheese for an extra indulgent treat.
# Notes:
01 -
This bread keeps well when wrapped tightly in plastic wrap and stored at room temperature for up to 3 days.
02 -
For a more decorative presentation, sprinkle some additional chopped pecans on top of the batter before baking.