Ingredients
(Makes one 9x5-inch loaf, 10–12 slices)
The Tender Crumb:
• 1¾ cups (220g) all-purpose flour, spooned & leveled
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp fine sea salt
The Cream Cheese Heart:
• ½ cup (115g) unsalted butter, softened to room temperature
• 8 oz (225g) full-fat brick cream cheese, softened (not spreadable tub style)
• 1 cup (200g) granulated sugar
• 2 large eggs, room temperature
• 1 tsp pure vanilla extract
• ½ cup (120ml) whole milk, room temperature
The Ruby Swirl:
• 1½ cups (150g) fresh or frozen cranberries (do not thaw if frozen)
• 1 tbsp all-purpose flour (for tossing—prevents sinking)
The Citrus Glaze (Essential Finish):
• 1 cup (120g) confectioners' sugar, sifted
• 1–2 tbsp fresh orange juice (not bottled—brightness matters)
• ¼ tsp orange zest (optional but transformative)
Instructions
1. Prep with purpose
Preheat oven to 350°F (175°C). Grease a 9x5-inch glass loaf pan thoroughly with butter, then dust lightly with flour—critical for clean release at cranberry-studded edges. For foolproof removal: line bottom with parchment sling.
2. Build dry foundation
Whisk flour, baking powder, baking soda, and salt in a medium bowl until no lumps remain. Set aside.
3. Cream with care
In a large bowl, beat softened butter and cream cheese with a hand mixer (or sturdy whisk) 2–3 minutes until completely smooth—no lumps. Scrape bowl. Add sugar; beat 1–2 minutes until pale and fluffy. Why cream cheese? It adds moisture without heaviness—creating crumb that stays tender for days.
4. Incorporate eggs gently
Add eggs one at a time, beating 30 seconds after each until fully incorporated. Beat in vanilla. Critical: Batter may look slightly curdled—this is normal. It will smooth when flour is added.
5. Alternate wet and dry
Add ⅓ of flour mixture to batter; fold gently with spatula until just combined. Pour in ½ the milk; fold until absorbed. Repeat: ⅓ flour → remaining milk → final ⅓ flour. Stop mixing when no dry streaks remain—overmixing = tough loaf.
6. Toss cranberries like jewels
In a small bowl, toss cranberries with 1 tbsp flour until lightly coated. Gently fold into batter—do not crush berries. Visible streaks of red are desirable.
7. Bake to golden perfection
Scrape batter into prepared pan; smooth top gently. Bake 55–65 minutes until:
✓ Top is deeply golden with cracked, sugar-dusted peaks
✓ Toothpick inserted near center comes out with moist crumbs (avoiding cranberry pockets)
✓ Internal temperature reaches 200–205°F
Rotate pan halfway for even browning. If top browns too fast, tent loosely with foil for final 15 minutes.
8. Cool with patience
Rest loaf in pan 15 minutes—non-negotiable for structure. Then lift parchment sling to transfer to wire rack. Cool completely (2 hours) before glazing—warm bread = melted glaze puddles.
9. Glaze with grace
Whisk confectioners' sugar, 1 tbsp orange juice, and zest until smooth. Add more juice ½ tsp at a time until drizzle consistency. Drizzle in zigzags over cooled loaf. Let set 15 minutes before slicing.
10. Slice like a pro
Use a serrated knife with gentle sawing motion. Wipe blade clean between cuts to showcase ruby cranberry pockets against cream-colored crumb.
Frequently Asked Questions
Q: Can I use dried cranberries?
A: Not recommended—they lack the moisture and tart pop of fresh/frozen. If substituting: soak 1 cup dried cranberries in ¼ cup hot orange juice 15 minutes; drain well before tossing with flour.
Q: My loaf sank in the center! Why?
A: Likely culprits: (1) Overmixed batter (developed gluten), (2) Oven door opened too early, (3) Underbaked center. Next time: fold gently, resist peeking before 45 minutes, and bake until 205°F internally.
Q: No cream cheese? Substitutes?
A: Not authentically—but for approximation: use ½ cup sour cream + 2 tbsp Greek yogurt. Texture will be denser and less rich.
Q: How to store for maximum freshness?
A: Room temp (unglazed) 3 days in airtight container. Glazed loaf refrigerates 5 days—bring to room temp before serving. Freeze unglazed loaf 3 months; thaw overnight, then glaze fresh. Flavor deepens beautifully overnight.
Allergy Information
• Contains: Dairy (butter, cream cheese, milk), Eggs, Wheat
• Nut-free | Soy-free (verify butter/cream cheese brands)
• Dairy-free option: Not recommended—cream cheese is structural. Vegan cream cheese yields gummy texture.
• Gluten-free option: Swap flour 1:1 with King Arthur GF Measure-for-Measure blend + ¼ tsp xanthan gum
Always check labels for facility cross-contamination.
Nutrition Facts (per slice with glaze)
Calories: 310 • Protein: 5g • Fat: 14g (Sat: 8g) • Carbs: 44g • Fiber: 1g • Sugar: 28g • Sodium: 220mg
Rich in Vitamin C and Calcium
There's grace in desserts that honor both season and simplicity. This loaf doesn't pretend to be a Yule log or a fruitcake—it knows its purpose: to be the quiet hero on a holiday table. The slice that disappears first. The breakfast treat that makes Tuesday feel like a celebration. The gift that says "I thought of you" without needing wrapping paper.
And that moment when you slice into it? When ruby cranberries gleam against cream-colored crumb, and the scent of orange zest rises like a promise—that's not just baking. It's alchemy. The transformation of pantry staples into something that feels like love made edible.
So bake this when the first frost coats your windows. Bake it for the neighbor who shovels your walk. Bake it because some joys shouldn't require a stand mixer—only softened cream cheese, a bag of cranberries, and the willingness to trust that good things happen when flour meets fruit in a warm oven.
One last whisper: Fold 1 tsp orange zest into the batter before adding cranberries. That subtle citrus thread weaving through every bite? It's the difference between festive—and unforgettable.
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