Here’s a detailed recipe for a Cheese Cranberry Loaf, which combines the richness of cheese (usually cream cheese or cheddar) with the tart sweetness of cranberries—perfect for brunch, snacking, or holiday baking. After the recipe, you’ll find a helpful FAQ section covering substitutions, storage, and more.
🧀🍞 Cheese Cranberry Loaf Recipe
📝 Ingredients:
🔸 Dry Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¼ tsp cinnamon (optional, but enhances flavor)
🔸 Wet Ingredients:
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream or Greek yogurt
- ¼ cup milk
🔸 Add-ins:
- 1 cup fresh or frozen cranberries (cut in half if large)
- ¾ cup cream cheese, cubed (or 1 cup shredded sharp cheddar for a savory twist)
- Optional: ½ cup chopped walnuts or pecans
🍴 Instructions:
Step 1: Prep
- Preheat oven to 350°F (175°C).
- Grease and line a 9×5-inch loaf pan with parchment paper or spray with non-stick spray.
Step 2: Mix Dry Ingredients
- In a medium bowl, whisk together:
- Flour
- Baking powder
- Baking soda
- Salt
- Cinnamon (if using)
Step 3: Cream Butter & Sugar
- In a large bowl, cream the softened butter and sugar until light and fluffy (about 2–3 minutes).
- Add eggs, one at a time, beating well after each.
- Stir in the vanilla extract.
Step 4: Combine Wet & Dry
- Mix in the sour cream and milk to the butter mixture until just combined.
- Gradually fold in the dry ingredients. Do not overmix.
Step 5: Add Cranberries & Cheese
- Gently fold in the cranberries and cubed cream cheese (or shredded cheddar).
- Optional: Fold in nuts for texture.
Step 6: Bake
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Tent with foil halfway if the top is browning too fast.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
🍽 Serving:
- Slice and serve warm or at room temperature.
- Great with butter, honey, or even a swipe of jam!
🧊 Storage:
- Room temp: Up to 2 days, tightly wrapped.
- Fridge: Up to 5 days. Let come to room temp before serving.
- Freezer: Slice and freeze for up to 2 months. Wrap slices individually for easy grab-and-go.
❓ Cheese Cranberry Loaf FAQ
Q1: Can I use dried cranberries instead of fresh?
A: Yes. Use ¾ cup dried cranberries and soak them in warm water or orange juice for 10 minutes to plump them up before using.
Q2: What kind of cheese works best?
A:
- For a sweet loaf: Use cream cheese, cut into small cubes that create creamy pockets.
- For a savory loaf: Use sharp cheddar, goat cheese, or feta for tang and contrast.
- Feel free to combine cheeses for a unique twist!
Q3: Can I make it gluten-free?
A: Yes. Use a 1:1 gluten-free flour blend (like Bob’s Red Mill or King Arthur). Add an extra egg or 1 tbsp of milk if the batter feels too thick.
Q4: Can I make this into muffins?
A: Definitely! Spoon batter into lined muffin tins, filling ¾ full. Bake at 350°F for 18–22 minutes, or until a toothpick comes out clean.
Q5: My loaf sank in the middle—why?
A: Possible causes:
- Underbaking (check with a toothpick)
- Overmixing the batter (makes it too dense)
- Too much moisture from frozen fruit (pat dry first)
Q6: Can I add orange zest or juice?
A: Yes! Orange complements cranberry beautifully. Add:
- 1 tbsp orange zest
- Substitute milk with orange juice for a citrusy twist
Q7: Is this more sweet or savory?
A: That depends on your cheese choice:
- Cream cheese = sweet breakfast or snack loaf
- Cheddar/feta/goat cheese = savory brunch or side loaf
Would you like:
- A printable PDF version of this recipe?
- A version tailored for kids, keto, or vegan diets?
- Or maybe a savory-only version with herbs and no sugar?