Cream Cheese Cranberry Loaf

 

Cream Cheese Cranberry Loaf

Sometimes I play around with a cake recipe and then get a bit nervous while it’s cooking in the oven. Sometimes I also eat 2 big slices of cake when it comes out of the oven and then realise I only really needed 1 slice and will need to skip lunch. Both things happened to me this morning but I’m happy to report that this cake is a winner. Definitely worth making. I actually had used a bit of cream cheese in a soup this week and had 200g left to play with and this turned out perfectly.

Ingredients

2 cups flour

2 cups cranberries, fresh or frozen

1 1/2 cups sugar1

 cup 2 sticks unsalted butter, room temperature1

8 oz. package cream cheese, room temperature4

 eggs, room temperature1

 1/2 teaspoon vanilla extract1

 1/2 teaspoons baking soda

1/2 teaspoon salt

How To Make Cream Cheese Cranberry Loaf

1. Preheat your oven to 350º F. Lightly grease a 9 x 5-inch loaf pan with non-stick spray or butter.
2. Use a mixer and combine butter, cream cheese and sugar in a large bowl. Beat in eggs, one at a time and vanilla.
3. 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.
4. Now you will want to gently fold in cranberries before pouring your mixture into your prepared baking dish.
5. 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.