Cranberry Cream Cheese Loaf Cake

 

This rich and moist Cranberry Cream Cheese Loaf Cake is packed with tangy cranberries, a creamy cheesecake-style center, and a sweet buttery glaze on top. It’s the perfect dessert or breakfast treat for holidays, family gatherings, or whenever you’re craving something comforting and delicious.

Ingredients For the Loaf Cake

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ¾ cup milk
• 1 cup dried cranberries

For the Cream Cheese Filling

• 8 oz (225 g) cream cheese, softened
• ¼ cup granulated sugar
• 1 egg
• 1 tsp vanilla extract

For the Glaze

• 1 cup powdered sugar
• 2–3 tbsp milk
• ½ tsp vanilla extract

Instructions

Step 1: Prepare the Oven

• Preheat your oven to 350°F (175°C).
• Grease a 9×5-inch loaf pan and line it with parchment paper.

Step 2: Make the Cake Batter

• In a bowl, whisk together flour, baking powder, and salt.
• In another large bowl, beat butter and sugar until light and fluffy.
• Add eggs one at a time, mixing well after each addition.
• Stir in vanilla extract.
• Gradually add the dry ingredients, alternating with milk, until a smooth batter forms.
• Fold in the dried cranberries.

Step 3: Prepare the Cream Cheese Layer

• In a medium bowl, beat cream cheese until smooth.
• Add sugar, egg, and vanilla extract.
• Mix until creamy and lump-free.

Step 4: Assemble the Loaf

• Spread half of the cake batter into the prepared loaf pan.
• Carefully spread the cream cheese mixture over the batter.
• Cover with the remaining cake batter.
• Smooth the top gently with a spatula.

Step 5: Bake

• Bake for 55–65 minutes, or until a toothpick inserted into the cake portion comes out clean.
• If the top browns too quickly, loosely cover with aluminum foil during the last 15 minutes.
• Allow the loaf to cool in the pan for 15 minutes before transferring it to a wire rack.

Step 6: Add the Glaze

• Whisk together powdered sugar, milk, and vanilla extract until smooth.
• Drizzle generously over the cooled loaf.
• Let the glaze set for 10–15 minutes before slicing.

Tips & Notes

• Soak dried cranberries in warm water for 10 minutes for extra softness.
• Make sure cream cheese is at room temperature to prevent lumps.
• Do not overmix the batter, as this can make the loaf dense.
• Allow the loaf to cool completely before glazing for the best appearance.
• Store leftovers in an airtight container in the refrigerator for up to 5 days.

Q&A

Q: Can I use fresh cranberries instead of dried?
A: Yes, but fresh cranberries are more tart. You may want to add an extra tablespoon of sugar.

Q: Can I freeze this loaf?
A: Yes. Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Q: Can I add nuts?
A: Absolutely. Chopped pecans or walnuts pair beautifully with cranberries and cream cheese.

Servings

• Makes: 10–12 slices

Nutrition (Approx. Per Slice)

• Calories: 340
• Protein: 6g
• Carbohydrates: 45g
• Fat: 15g
• Saturated Fat: 8g
• Sugar: 28g
• Fiber: 1g
• Sodium: 180mg