I really like making quick breads in the cold weather months because, while they’re baking in the oven, my kitchen gets a little warmer and cozier. The aroma of something baking also adds to the coziness! So I made this Cranberry Nut Cream Cheese Bread—I’ve never made cranberry bread with cream cheese in it, but I thought it would make a nice moist loaf…and it does!
You do have to be careful not to over bake the loaf, or it could be dry on the ends and edges. It’s best to give it the toothpick test and remove from the oven when the toothpick inserted in the center comes out almost clean—if you bake till the toothpick is totally clean, the loaf may be dry around the edges but it will still be moist in the center area.
This loaf rises really nicely and has a very subtle orange flavor, thanks to the orange juice and orange extract mixed into the batter. This recipe makes a large 9 x 5″ size loaf, so you’ll have plenty for everyone! Serve it for breakfast, brunch, or a snack. Enjoy it in your warm, cozy home with some coffee or tea while the wind is blowing or the snow is falling outside! 🙂
Cranberry Nut Cream Cheese Bread
CRANBERRY NUT CREAM CHEESE BREAD by NancyC
Makes one 9 x 5″ loaf
1 (8-ounce) package cream cheese, softened
1/3 cup butter, softened
1 1/4 cups granulated sugar
1 teaspoon pure orange extract
2 Tablespoons orange juice
3 large eggs
2 1/4 cups all-purpose unbleached flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 cups chopped fresh cranberries
1 cup chopped walnuts or pecans
Preheat oven to 325˚F. Grease and flour a 9 x 5″ loaf pan; set aside.
In large bowl, blend softened cream cheese and butter, then add the sugar, orange extract, orange juice, and eggs, mixing everything well.
In medium size bowl, blend the flour, baking powder, and baking soda, mixing well. Add this dry mixture to the cream cheese/butter mixture in the large bowl, mixing everything together until combined. Fold in the chopped cranberries and nuts (batter will be thick).
Spoon batter into prepared 9 x 5″ loaf pan, spreading evenly in pan, and bake at 325˚F for 1 hour and 10 to 14 minutes, until toothpick inserted in center comes out almost clean (be careful not to over bake, or loaf ends and edges may be dry).
Let loaf cool in pan for 5 to 10 minutes, then remove from pan and cool completely on wire rack. Cut into slices and serve.
Recipe from NancyC | nancy-c.com
Are you a fan of quick breads? What’s your favorite quick bread to make in the fall and winter?
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