Ingredients
- 1 cup (c.) butter, softened
- 8 oz cream cheese, softened
- 1.5 cups (c.) sugar
- 1.5 teaspoons (tsp) vanilla extract
- 4 large eggs
- 2 cups (c.) all-purpose flour
- 1.5 teaspoons (tsp) baking powder
- 0.5 teaspoon (tsp) salt
- 2 cups (c.) fresh or frozen cranberries
- 0.5 cup (c.) chopped pecans (optional)
Instructions
1. Prepare the oven and loaf pans: Preheat your oven to 350°F (175°C) and grease two 9×5 inch loaf pans. If you prefer mini loaves, use four smaller pans, which will need about 40 minutes to bake.
2. Cream together butter, cream cheese, and sugar: In a large mixing bowl, add the softened butter, softened cream cheese, and sugar. Using an electric mixer or a whisk, beat these ingredients together until they are light and fluffy. This step is crucial for creating a smooth texture in your bread.
3. Add eggs and vanilla extract: Add the eggs, one at a time, to the creamed mixture. Beat well after each addition, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract for an extra layer of flavor. You should have a light and airy mixture by the time the eggs and vanilla are fully blended.
4. Mix the dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. This will help distribute the leavening agent and salt evenly throughout the dry ingredients, which helps the bread rise consistently.
5. Combine the wet and dry ingredients: Gradually add the dry mixture to the wet ingredients, mixing gently as you go. Be careful not to overmix, as this can result in dense bread. Mix until just combined.
6. Fold in the cranberries and pecans: Gently fold in the cranberries and chopped pecans (if using). Be sure to distribute them evenly throughout the batter. You want to keep the cranberries intact so that they don’t break apart too much during baking, as this will help maintain their tartness.
7. Divide the batter into loaf pans: Divide the batter evenly between the two greased 9×5 inch loaf pans. Spread the batter out evenly with a spatula. If you’re using mini loaf pans, divide the batter accordingly and adjust your baking time to around 40 minutes.
8. Bake the bread: Place the loaf pans in the preheated oven. Bake for 45-60 minutes (or 40 minutes for mini loaves), or until a toothpick inserted into the center comes out clean. The exact baking time will depend on your oven and the size of the loaf pans, so keep an eye on the bread. If the top begins to brown too quickly, you can cover the bread loosely with aluminum foil to prevent it from burning.
9. Cool and serve: Once the bread is done baking, remove it from the oven and allow it to cool in the pans for about 10 minutes. After that, transfer the bread to a wire rack to cool completely. Slice it into thick, hearty pieces and serve.
Notes
1. Don’t skip the creaming step: Beating the butter, cream cheese, and sugar together until light and fluffy is a crucial part of creating a smooth, airy batter. This step helps the bread rise properly and ensures it has the right texture.
2. Measure ingredients accurately: Baking is a science, and precise measurements are essential for success. Use a kitchen scale if you have one, or ensure you’re using the correct cup measurement for dry and wet ingredients.
3. Check for doneness: The best way to test if your bread is done is by inserting a toothpick or skewer into the center. If it comes out clean or with just a few moist crumbs, the bread is ready. If the toothpick comes out with wet batter, return the bread to the oven for a few more minutes.
4. Use room temperature ingredients: For a smooth batter, make sure your butter, cream cheese, and eggs are at room temperature. Cold ingredients can cause the batter to be lumpy and affect the texture of the bread.
5. Customization: Feel free to adjust the ingredients based on your preferences. If you prefer a different nut, feel free to swap the pecans for walnuts or almonds. You can also experiment with adding chocolate chips or other dried fruits for a unique twist.
6. Baking times may vary: Different ovens can vary in temperature, so keep an eye on the bread as it bakes. If you’re using a dark-colored pan, it may cook faster, so start checking around 40 minutes for mini pans and 50 minutes for regular loaf pans.
- Prep Time: 20 minutes
- Cook Time: 1 hour