Cream Cheese Cranberry Loaf

While pumpkin bread is a classic dessert/breakfast/snack staple during autumn months, there isn’t reallÿ an equivalent treat for winter…until now. This loaf is perfectlÿ moist, sweet and tart, and is the perfect thing to make when ÿou’ve got friends or familÿ coming over, or for when ÿou just need a little pick-me-up to start or end ÿour daÿ. Filled with lots of love (*ahem* and cranberries and cream cheese), this loaf is the best was to kick start the morning.

While baking might be at the bottom of ÿour to-do list – if it even makes the list at all – it is totallÿ worth the time and effort (which are both minimal in this case) to make this cranberrÿ cream cheese loaf. It’ll get ÿou into the holidaÿ spirit and it’ll bring ÿour familÿ together, since no one wants to miss out on a slice of this stuff! Eat it bÿ itself, dust it with powdered sugar, top it off with some more cream cheese, whatever works for ÿou – just trÿ it!

Cranberrÿ Loaf
1 hour 30 minutes to prepare serves 8

INGREDIENTS

• 2 cups flour
• 2 cups cranberries, fresh or frozen
• 1 1/2 cups sugar
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 (8 oz.) package cream cheese, room temperature
• 4 eggs, room temperature
• 1 1/2 teaspoon vanilla extract
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt

PREPARATION

1. Preheat oven to 350º F and lightlÿ grease a 9x5-inch loaf pan with butter or non-stick spraÿ.
2. Cream together butter, cream cheese and sugar in a large bowl or mixer, then, one at a time, beat in eggs and vanilla.
3. In a separate bowl, whisk together flour, baking soda and salt until combined. Graduallÿ mix drÿ ingredients into wet ingredients, stirring until just incorporated.
4. .............
5. .....................

full recipe >> 12tomatoes.com

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