Cranberry Cream Cheese Loaf

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease or line a loaf pan with parchment paper. /n
Step 2: In a large bowl, cream together butter and sugar until light and fluffy. /n
Step 3: Add eggs one at a time, mixing well after each addition, then stir in milk and vanilla extract. /n
Step 4: In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture until combined. /n
Step 5: Fold in the cranberries evenly throughout the batter. /n
Step 6: In another bowl, mix cream cheese, sugar, and vanilla extract until smooth. /n
Step 7: Pour half of the batter into the loaf pan, spread the cream cheese mixture over it, then top with remaining batter. /n
Step 8: Bake for 50–60 minutes, or until a toothpick inserted comes out clean. /n
Step 9: Let cool completely, then whisk powdered sugar and milk to make a glaze and drizzle over the loaf before slicing.

Storage and Reheating Tips

Store in an airtight container in the refrigerator for up to 5 days due to the cream cheese filling. For best texture, bring to room temperature before serving or warm slightly in the microwave. This loaf can also be frozen for up to 2 months; thaw overnight before serving.