A rich and moist cream cheese cranberry loaf with a tender crumb and bursts of tart cranberries, perfect for holidays or everyday baking.

2 cups flour

1 1/2 teaspoons baking soda

1/4 teaspoon salt

1 1/2 cups sugar

1 cup (2 sticks) unsalted butter, room temperature

1 (8 oz) package cream cheese, room temperature

4 eggs, room temperature

1 1/2 teaspoon vanilla extract

2 cups cranberries (fresh or frozen)

1 tablespoon demerara sugar (optional)

Cook Mode Prevent your screen from going dark

Preheat the oven to 350 F (175 C).
Sift together the flour, baking soda, and salt. Set aside.
In a mixing bowl, cream together the sugar, butter, and cream cheese until light and fluffy.
Add the eggs two at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients, mixing just until incorporated.
Gently fold in the cranberries.
Pour the batter into a parchment-lined loaf pan and smooth the top.
Sprinkle demerara sugar over the top if desired.
Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
Allow to cool slightly before slicing and serving.

Frozen cranberries can be used without thawing.

Add orange zest or cinnamon for extra flavor variation.

Chopped nuts or white chocolate chips can be folded into the batter.

Store at room temperature for up to 2 days or refrigerate for up to 5 days.

Freeze tightly wrapped slices for up to 2 months.