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