Description
A moist and flavorful quick bread featuring a delightful swirl of cream cheese and tart cranberries.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 cup fresh or frozen cranberries, chopped
- 4 ounces cream cheese, softened
- 1/4 cup powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the chopped cranberries.
- In a small bowl, beat together softened cream cheese and powdered sugar until smooth.
- Pour half of the batter into the prepared loaf pan. Dollop half of the cream cheese mixture over the batter. Swirl gently with a knife or toothpick.
- Pour the remaining batter over the cream cheese layer, then dollop the remaining cream cheese mixture on top. Swirl again.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Notes
- If using frozen cranberries, do not thaw before chopping.
- For a sweeter bread, you can add an extra 1/4 cup of granulated sugar to the batter.
- The cream cheese swirl can be made more pronounced by using more cream cheese mixture or by swirling more vigorously.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American