This Cranberry Almond Bread with Cream Cheese Swirl is like Christmas in a loaf pan. Super easy to make (no yeast needed) and is absolutely delicious!
I love everything about this Cranberry Almond Bread. Every bite tastes like Christmas! I am not a big bread fan (I know, I know… what food blogger isn’t in love with bread)… so telling you that I am in love with this bread is saying something. I took a bite of this bread… and then another… and I pretty much was half way through the loaf before I had to call people to come over and take the rest from me before I ate it all. Believe me, I really could have eaten every. last. bite.
You can’t really see the cream cheese swirl after it bakes, but trust me, it’s there. This recipe is SUPER easy to put together — it doesn’t require any yeast or kneading so that makes it even better! This would be a great one to make for mini-loaves (adjust baking times accordingly) to take around to the neighbors/friends/family for Christmas. Just wrap it up tightly, add a bow, and you are good to go! Your neighbors will love you forever.
Cranberry Almond Bread with Cream Cheese Swirl
INGREDIENTS
- 1 8oz cream cheese, softened
- 1 egg
- 2 C. all-purpose flour
- 1 C. sugar
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 3/4 c. apple juice
- 1/4 c. butter melted
- 1 tsp. vanilla extract
- 1/2 tsp. almond extract
- 1 egg beaten
- 2 c. coarsely chopped fresh cranberries
- sliced almonds optional, to taste
INSTRUCTIONS
- Heat oven to 325 degrees. Grease bottom only of 9x5 bread loaf pan with shortening; lightly flour. In small bowl, beat cream cheese until light and fluffy. Add 1 egg; blend well. Set aside.
- In large bowl, mix flour, sugar, baking powder, baking soda and salt. Stir in apple juice, butter, vanilla extract, almond extract and beaten egg until well blended. Fold in cranberries and nuts. Spoon half of batter into pan. Spoon cream cheese mixture evenly over batter. Top with remaining batter and swirl batter with a knife a few times (to swirl the cream cheese through the batter). Sprinkle almonds over the top (optional).
- Bake 65 to 75 minutes or until top springs back when touched lightly in center. Cool 15 minutes; remove from pan. Cool completely, about 1 hour. Wrap tightly and store in refrigerator.
recipe adapted from Pillsbury
Ali says
December 6, 2014 at 7:36 amBeautiful! I will have to stock back up on cranberries and try this out. Thanks for the recipe 🙂
[email protected] says
December 6, 2014 at 10:04 pmThis really does sound fabulous. I could totally eat the whole loaf too.
KK says
December 7, 2014 at 6:22 pmWhat can you use instead of apple juice
Llora Beth says
December 14, 2014 at 2:25 amCan you use dried Cranberries?
Erica says
December 15, 2014 at 11:16 amIt won’t be the same with dried, but you can if you would like!
Sue K says
November 27, 2015 at 6:49 pmI would soak the dried cranberries in water for 15 minutesto a half hour to put moisture back in
Erica says
November 29, 2015 at 3:27 pmgreat idea!
Karen says
December 13, 2015 at 3:48 pmI’m confused by your directions. You say to add an egg to the cream cheese and blend. Then in the next step, you say to add the wet ingredients (including a beaten egg) to the dry ingredients. However, you only list one egg in the ingredients list. Does this recipe call for one egg or two?
Erica says
December 19, 2015 at 3:45 pmThere are two eggs in the recipe, they are listed separately because one is beaten. One egg is near the top of the ingredient list and the other is near the bottom.
Jessenia says
December 23, 2015 at 12:12 pmI was wondering if you can use frozen cranberrys??
Erica says
December 31, 2015 at 10:47 pmThat should probably be ok– maybe rinse them first just to get the ice off of them?
Nancy says
November 17, 2017 at 12:41 pmThis sounds really good. Need to p/u some sliced almonds and I plan to make it for Thanksgiving. Thanks!
Favorite Family Recipes says
November 18, 2017 at 10:38 pmHope you like it! 😀
Margaret says
November 8, 2018 at 10:58 pmDo you have a cooking time when I make smaller loaves?, this will make an excellent gift for family and friends!
Favorite Family Recipes says
November 10, 2018 at 11:07 amI haven’t tried it in smaller loaves, but if I was trying it I’d probably cook it at a little lower temperature and just keep checking it until a toothpick comes out clean when inserted in the middle. Hope this helps!
Karen C says
December 16, 2018 at 5:37 pmI double the recipe and it makes 7 mini loaves. I bake for 55 mins but check at 50 mins and every 5 mins after until a toothpick comes out clean. Excellent little loaves! This is my 3rd year making this. In the oven baking right this moment. Mmmm….
Mary says
November 18, 2018 at 9:01 pmHave you ever used orange juice in place of apple juice?
Favorite Family Recipes says
November 18, 2018 at 10:18 pmI haven’t, but it sounds yummy! Let us know how it goes if you do try it!
Janet Williamson says
January 3, 2019 at 12:51 pmCan I use leftover cranberry’s and sauce in this recipe?
Favorite Family Recipes says
January 4, 2019 at 4:52 pmWe haven’t used leftover cranberry sauce in this bread before. It will probably add too much moisture to the bread. Thank you for asking!