This is a tried and true recipe !! if you want to satisfy your sweet tooth, you cannot go wrong here. This is the way my Mother always made, jut give a shot it won’t fail you !
While pumpkin bread is a classic dessert/breakfast/snack staple during autumn months, there isn’t really an equivalent treat for winter…until now. This loaf is perfectly moist, sweet and tart, and is the perfect thing to make when you’ve got friends or family coming over, or for when you just need a little pick-me-up to start or end your day. Filled with lots of love (*ahem* and cranberries and cream cheese), this loaf is the best was to kick start the morning.
2 cups flour
2 cups cranberries, fresh or frozen
1 1/2 cups sugar
1cup 2 sticks unsalted butter, room temperature
18 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
Preheat your oven to 350º F. Lightly grease a 9 x 5-inch loaf pan with non-stick spray or butter.
Use a mixer and combine butter, cream cheese and sugar in a large bowl. Beat
in eggs, one at a time and vanilla.
In a separate bowl, you will want to whisk together the baking soda, flour and salt. Once combined, slowly mix the dry ingredients together with the wet ingredients. Make sure you stir until it’s completely combined together.
Now you will want to gently fold in cranberries before pouring your mixture
into your prepared baking dish.
Time to bake! Place your loaf into the oven and bake for about 60 – 70 minutes. You will know it’s done by placing a toothpick into the center. If it comes out clean, you can remove it from the oven. Don’t forget to let it cook about 15 minutes before serving.