Imagine slicing into a soft, moist bread that's bursting with tangy cream cheese, sweet blueberries, and tart cranberries - a heavenly combination that will make your taste buds dance with joy! This isn't just another bread recipe; it's a culinary masterpiece that transforms ordinary ingredients into an extraordinary treat that will have everyone begging for seconds. Whether you're a baking novice or a seasoned pro, this Cream Cheese Blueberry Cranberry Bread promises to become your new favorite go-to recipe for breakfast, brunch, or anytime snacking.
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 cup cream cheese
- 1/2 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups flour
- 1 cup blueberries
- 1/2 cup dried cranberries
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or cooking spray, then line with parchment paper for easy removal.
- In a large mixing bowl, cream together softened cream cheese and sugar until light and fluffy, using an electric mixer on medium speed for about 3-4 minutes.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract until fully incorporated.
- In a separate bowl, whisk together flour, baking powder, and salt to ensure even distribution of dry ingredients.
- Gradually fold the dry ingredient mixture into the cream cheese mixture, stirring gently until just combined. Be careful not to overmix.
- In a small bowl, toss blueberries and dried cranberries with a tablespoon of flour to prevent them from sinking to the bottom of the bread.
- Gently fold the floured berries into the batter, distributing them evenly throughout the mixture.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure even baking.
- Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from oven and let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, slice and serve. The bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
Tips
- Ensure all ingredients are at room temperature for smoother mixing and better texture.
- When tossing berries in flour, use a light hand to prevent crushing delicate blueberries.
- Don't overmix the batter - this can lead to tough, dense bread. Mix just until ingredients are combined.
- Use fresh, plump blueberries for the best flavor and texture.
- To prevent berries from sinking, coat them lightly in flour before adding to the batter.
- Check the bread's doneness with a toothpick - it should come out with just a few moist crumbs.
- Let the bread cool completely before slicing to help it set and maintain its structure.
- For extra richness, you can add a light glaze or sprinkle of powdered sugar on top before serving.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 5g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 65mg
