Description
A delightful bread combining tart cranberries and crunchy pecans enveloped in a luscious cream cheese mixture, perfect for breakfast or dessert.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup cream cheese, softened
- 1/2 cup fresh or frozen cranberries, roughly chopped
- 1/3 cup pecans, chopped
- 1/4 teaspoon ground cinnamon (optional)
- 2 tablespoons milk, if needed for consistency
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon (if using). Set aside.
- In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 3-5 minutes.
- Beat in the egg and vanilla extract until smooth.
- Add the softened cream cheese and beat until incorporated and creamy.
- Gradually add the dry ingredient mixture to the wet mixture, mixing until just combined.
- Fold in the chopped cranberries and pecans. Drizzle in milk if the batter is too thick.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Slice and enjoy warm or at room temperature.
Notes
This bread is best enjoyed fresh but can be frozen for up to three months.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg