Imagine sinking your teeth into a slice of bread so decadent, it feels like a dessert and a breakfast marvel rolled into one! This Cranberry and Cream Cheese Filling Bread is not just another recipe - it's a culinary adventure that transforms ordinary ingredients into an extraordinary experience. With its perfect balance of tangy cranberries, rich cream cheese, and soft, tender crumb, this bread will become your new obsession, guaranteed to impress everyone from family members to brunch guests.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 1 loaf
Ingredients
- 2 cups all-purpose flour
- 1 cup fresh cranberries
- 1/2 cup cream cheese
- 1/2 cup sugar
- 1/4 cup butter
- 1/2 cup milk
- 1 egg
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Mix well to ensure the baking powder is evenly distributed throughout the flour.
- In a separate bowl, beat the egg and then add the milk and melted butter. Mix until well combined.
- Add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix; a few lumps are okay.
- Fold in the fresh cranberries and sugar into the batter, ensuring they are evenly distributed.
- In another bowl, soften the cream cheese at room temperature. You can also microwave it for about 10-15 seconds if needed. Mix until smooth and creamy.
- Take about half of the batter and spread it evenly in the bottom of the prepared loaf pan.
- Next, spoon the cream cheese mixture over the first layer of batter, spreading it gently to create an even layer.
- Pour the remaining batter over the cream cheese layer, spreading it evenly to cover the filling completely.
- Use a knife or a toothpick to gently swirl the top layer of batter with the cream cheese filling to create a marbled effect. Be careful not to mix it too much.
- Place the loaf pan in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer the loaf to a wire rack to cool completely.
- Slice and serve your delicious Cranberry and Cream Cheese Filling Bread. Enjoy it warm or at room temperature!
Tips
- Use fresh cranberries for the brightest flavor and best texture. Frozen cranberries can work too, but don't thaw them before adding to the batter.
- Make sure your cream cheese is at room temperature for smooth, easy spreading.
- When swirling the cream cheese layer, use a gentle hand to create beautiful marbling without over-mixing.
- To prevent cranberries from sinking, toss them lightly in a tablespoon of flour before folding into the batter.
- Check your bread's doneness by inserting a toothpick - it should come out clean with just a few moist crumbs.
- Let the bread cool completely before slicing to help it set and make cleaner cuts.
- For extra indulgence, serve with a light dusting of powdered sugar or a drizzle of vanilla glaze.
Nutrition Facts
Calories: 228kcal
Carbohydrates: g
Protein: g
Fat: 9g
Saturated Fat: g
Cholesterol: mg
