There’s something so comforting about homemade bread, especially when it’s sweet, swirly, and filled with dreamy goodness. This Soft Cranberry Cream Cheese Swirl Bread is like a cozy holiday hug in every slice. Whether you’re baking it for a weekend brunch, gifting it to someone special, or sneaking a warm slice with your morning coffee, trust me—this one’s a game-changer. The tender, pillowy bread is swirled with tart cranberries and a luscious cream cheese filling that melts right into the dough as it bakes. You’ll smell the magic before you even open the oven.
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Why You’ll Love Soft Cranberry Cream Cheese Swirl Bread
Versatile
Perfect for breakfast, dessert, or even a festive brunch spread. You can serve it toasted with butter or as-is for a soft, sweet treat.
Budget-Friendly
It uses pantry staples you probably already have on hand—plus cranberries and cream cheese for that touch of luxury.
Quick and Easy
No need to be a pro baker here! The dough is simple to work with, and the filling comes together in minutes.
Customizable
Want to swap in raspberries or blueberries instead of cranberries? Go for it. Add a sprinkle of cinnamon or orange zest to take it up a notch.
Crowd-Pleasing
It’s soft, rich, and lightly sweet—perfect for kids and adults alike. Make it for a gathering and watch it disappear.
Ingredients in Soft Cranberry Cream Cheese Swirl Bread
Here’s the magic of this bread—it’s made with simple ingredients, but tastes like something straight from a bakery:
All-Purpose Flour: The base of our soft, tender bread. It provides just the right structure without being too dense.
Granulated Sugar: Adds a subtle sweetness that balances the tart cranberries and tangy cream cheese.
Active Dry Yeast: Gives our bread that beautiful rise and soft, fluffy texture.
Whole Milk: Warmed to help activate the yeast and enrich the dough.
Unsalted Butter: For a rich, melt-in-your-mouth texture.
Salt: Enhances the flavors and balances the sweetness.
Eggs: Add moisture, richness, and a beautiful golden crumb.
Cream Cheese: Tangy, smooth, and swirled into every bite for extra indulgence.
Powdered Sugar: Lightly sweetens the cream cheese swirl.
Vanilla Extract: Adds warm, aromatic depth to the filling.
Dried or Fresh Cranberries: Bright and tart—like little ruby gems scattered throughout.
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: Start by preheating your oven to 350°F (175°C). This ensures even baking and that perfectly golden finish.
Combine Ingredients: In a mixing bowl, combine warm milk, yeast, and a pinch of sugar. Let it sit until foamy, then mix in the rest of the sugar, eggs, butter, and flour. Knead until a soft, smooth dough forms.
Prepare Your Cooking Vessel: Lightly grease a 9×5-inch loaf pan or line it with parchment paper. This helps with easy release and makes cleanup a breeze.
Assemble the Dish: Roll out your risen dough into a rectangle, spread on the cream cheese filling, and scatter the cranberries on top. Gently roll it up and place it seam-side down in your loaf pan.
Cook to Perfection: Bake for 35–40 minutes or until golden on top and cooked through. A gentle tap should sound hollow when it’s ready.
Finishing Touches: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack. Cooling it allows the swirl to set and makes slicing easier.
Serve and Enjoy: Slice while still slightly warm, and enjoy it as-is or with a smear of butter. Each bite is creamy, tart, and perfectly sweet.
Nutrition Facts
Servings: 10
Calories per serving: 240
Preparation Time
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 2 hours (including rise time)
How to Serve Soft Cranberry Cream Cheese Swirl Bread
- Fresh Salads: Surprisingly, this bread goes great with a light arugula or spinach salad for a sweet-and-savory combo.
- Crusty Bread Add-on: Toast a slice and top it with whipped honey butter for dessert perfection.
- Creamy Accompaniments: A spread of mascarpone or a drizzle of honey adds luxury.
- As a Standalone: Honestly, it’s amazing all by itself. Pair it with tea or coffee and you’ve got a cozy moment made.
Additional Tips
- Prep Ahead: Make the dough the night before and let it rise slowly in the fridge for extra flavor.
- Spice It Up: Add a dash of cinnamon or cardamom to the dough or filling for warm spice notes.
- Dietary Adjustments: Use a plant-based milk and vegan cream cheese to make it dairy-free.
- Storage Tips: Store tightly wrapped at room temperature for up to 3 days, or refrigerate for up to 1 week.
- Double the Batch: It freezes well! Wrap tightly and freeze for up to 2 months—just thaw and warm up when ready.
FAQ Section
Q1: Can I use frozen cranberries instead of dried?
A1: Absolutely! Just thaw them first and pat them dry to avoid excess moisture.
Q2: Can I make this bread ahead of time?
A2: Yes! Make the dough and filling ahead and assemble the loaf, then refrigerate overnight before baking fresh the next day.
Q3: How do I store leftovers?
A3: Wrap the loaf tightly in foil or plastic wrap and store at room temperature for up to 3 days.
Q4: Can I freeze this bread?
A4: Definitely. Slice it first or freeze the whole loaf. Just wrap well and it will keep for up to 2 months.
Q5: What’s the best way to reheat this dish?
A5: A quick 10 seconds in the microwave or a light toast in a pan brings it right back to life.
Q6: Can I double the recipe?
A6: Yes! Just divide the dough into two loaves. It’s perfect for gifting.
Q7: Can I use low-fat cream cheese?
A7: You can, but full-fat gives a creamier texture. It’s worth the splurge.
Q8: What if I don’t have a stand mixer?
A8: No worries! You can knead the dough by hand—it’ll just take a bit more effort.
Q9: Can I make this gluten-free?
A9: Yes, just use a reliable 1:1 gluten-free flour blend, and check that your other ingredients are GF-certified.
Q10: Will this work in a bread machine?
A10: The dough can be mixed and kneaded in a bread machine, but for best swirl results, bake it in a traditional oven.
This bread is everything you want in a sweet homemade bake—soft, flavorful, and irresistibly pretty. Whether it’s for the holidays or just a cozy morning at home, Soft Cranberry Cream Cheese Swirl Bread is one of those recipes that feels like a warm hug in loaf form. Go ahead, bake it up—you deserve it.
Print
Soft Cranberry Cream Cheese Swirl Bread
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 8 slices
- Category: Breakfast and Brunch, Dessert
- Method: undefined
- Cuisine: American
- Diet: Vegetarian
Description
This cranberry cream cheese swirl bread is a festive and moist pound cake filled with tart cranberries and a luscious cream cheese swirl. A perfect treat for the holiday season, it’s a sweet and tangy balance that everyone will love!
Ingredients
- Cream Cheese Filling: 226 grams cream cheese (room temperature) 2 tablespoons granulated sugar 1 large egg (room temperature) 1/2 teaspoon vanilla extract 2 tablespoons all-purpose flour
- Cranberry Bread: 226 grams unsalted butter (room temperature) 200 grams granulated sugar 3 large eggs (room temperature) 120 grams sour cream (room temperature) 2 teaspoons vanilla extract 1/2 teaspoon almond extract 240 grams all-purpose flour 1 teaspoon baking powder 1 teaspoon salt 100 grams fresh cranberries
Instructions
- Preheat Oven: Preheat the oven to 350°F (180°C). Line a 9×5-inch loaf pan with parchment paper and set aside.
- Cream Cheese Filling: Beat the cream cheese and sugar together in a medium bowl for 1-2 minutes on medium speed. Add the egg, vanilla extract, and flour, then beat until smooth. Set aside.
- Cranberry Bread: In a large bowl, beat the softened butter and granulated sugar on medium-high speed for 3-5 minutes until pale and fluffy.
- Add the eggs one at a time, mixing well after each addition. Scrape the sides of the bowl, then add the sour cream, vanilla extract, and almond extract. Mix until combined.
- In a separate bowl, mix together the flour, baking powder, and salt. Add the dry ingredients to the wet ingredients and mix on low speed until a few dry streaks remain. Gently fold in the cranberries until just combined.
- Assemble the Bread: Pour half of the cranberry batter into the prepared loaf pan. Carefully spread the cream cheese filling over the batter in an even layer. Pour the remaining cranberry batter over the cheesecake layer. Use a butter knife to swirl the batter gently.
- Bake: Bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs attached.
- Cool and Serve: Let the bread cool in the pan for 5 minutes, then transfer to a wire rack to cool to room temperature. Once cooled, slice and enjoy!
Notes
- This bread can be made ahead of time and stored for up to 3 days in an airtight container.
- If fresh cranberries are unavailable, you can substitute with frozen cranberries, but make sure to fold them in frozen to avoid excess moisture.
Nutrition
- Serving Size: 1 slice
- Calories: 596.7
- Sugar: 39g
- Sodium: 238mg
- Fat: 37g
- Saturated Fat: 23g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 146mg