Imen This Ina Garten Cranberry Cream Cheese Bread is moist and flavorful, which includes tangy cranberries and rich cream cheese. It’s a classic, foolproof recipe, ready in about 1 hour and 20 minutes.
Ina Garten Cranberry Cream Cheese Bread Ingredients
- 1 cup butter, softened
- 8 oz cream cheese, softened
- 1 1/2 cups sugar
- 1 1/2 teaspoons vanilla extract
- 4 eggs
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups cranberries, fresh or frozen, roughly chopped
- 1/2 cup chopped pecans (optional)
How To Make Ina Garten Cranberry Cream Cheese Bread
- Preheat the oven: Set oven to 350°F. Grease two 9×5-inch loaf pans.
- Cream the butter and cream cheese: In a large bowl, beat softened butter and cream cheese until smooth.
- Add sugar and vanilla: Gradually add sugar and vanilla to the butter mixture. Beat until light and fluffy.
- Incorporate eggs: Add eggs one at a time, beating well after each.
- Combine dry ingredients: In a separate bowl, sift together flour, baking powder, and salt.
- Mix wet and dry: Gradually add the dry ingredients to the wet mixture. Mix until just combined.
- Fold in mix-ins: Gently stir in chopped cranberries and pecans if using.
- Bake the bread: Divide the batter evenly between the loaf pans. Bake for 45–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Let the loaves cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Recipe Tips
- Can I use frozen cranberries? Yes, but don’t thaw them first—fold in while still frozen.
- Why room-temperature ingredients? They mix more evenly and create a smoother batter.
- Can I make muffins with this batter? Yes! Reduce bake time to 20–25 minutes for standard muffins.
- Why chop the cranberries? It ensures tart flavor is evenly distributed.
- How to avoid overmixing: Stir until just combined once flour is added—overmixing can make the bread dense.
What To Serve With Cranberry Cream Cheese Bread
This sweet and tart bread pairs well with:
- Hot tea or coffee
- Whipped butter or honey butter
- Greek yogurt with honey
- Fresh fruit salad
- A slice of sharp cheddar cheese
How To Store Cranberry Cream Cheese Bread
Room Temperature: Store in an airtight container for up to 3 days.
Refrigerate: Keep in the fridge for up to 5 days for longer freshness.
Freeze: Wrap tightly and freeze up to 3 months. Thaw overnight in the fridge or at room temperature.
Cranberry Cream Cheese Bread Nutrition Facts
- Calories: 300 kcal
- Carbohydrates: 34g
- Protein: 4g
- Fat: 17g
- Saturated Fat: 9g
- Fiber: 1g
- Sugar: 21g
- Sodium: 190mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use dried cranberries instead of fresh?
Yes, but soak them in hot water for 10 minutes to soften before using.
Why did my bread sink in the middle?
It may be underbaked or overmixed. Always test doneness with a toothpick.
Can I add orange zest or juice?
Absolutely—orange complements cranberry flavor well.
Can I make this bread nut-free?
Yes, just leave out the pecans.
Try More Recipes:
Ina Garten Cranberry Cream Cheese Bread
Description
A moist, rich quick bread made with tangy cranberries and smooth cream cheese—perfect for breakfast, snacking, or gifting.
Ingredients
Instructions
- Preheat oven to 350°F. Grease two 9×5-inch loaf pans.
- Beat butter and cream cheese until smooth.
- Add sugar and vanilla; beat until fluffy.
- Add eggs one at a time, beating after each.
- Sift and mix flour, baking powder, and salt.
- Gradually add dry ingredients to wet.
- Fold in cranberries and pecans.
- Divide into pans and bake 45–60 minutes.
- Cool 10 minutes in pans, then transfer to a wire rack.
