A soft, moist, and buttery loaf filled with tangy cream cheese, sweet white chocolate chips, and tart cranberries. This delicious loaf is perfect for breakfast, holiday gatherings, afternoon tea, or a sweet homemade treat!
Ingredients
For the loaf
- 1½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs, room temperature
- ½ cup sour cream or plain Greek yogurt
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup fresh or frozen cranberries, roughly chopped
- ¾ cup white chocolate chips
- 1 teaspoon flour, for coating the cranberries
For the cream cheese filling - 8 oz (225 g) cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
- 1 tablespoon all-purpose flour
Optional topping - ¼ cup white chocolate chips, melted
- 1 tablespoon dried cranberries, chopped
Instructions
Step 1: Prepare the oven
Preheat the oven to 350°F (175°C). Grease a 9 × 5-inch loaf pan and line it with parchment paper, leaving a little overhang for easy removal.
Step 2: Make the cream cheese filling
In a medium bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the egg yolk, vanilla extract, and flour. Mix until combined, then set aside.
Step 3: Mix the dry ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 4: Prepare the loaf batter
In a large bowl, beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream.
Gradually add the dry ingredients and mix just until combined. Avoid overmixing to keep the loaf tender.
Step 5: Add cranberries and white chocolate
Toss the cranberries with 1 teaspoon of flour. Gently fold them into the batter along with the white chocolate chips.
Step 6: Layer the loaf
Spread half of the batter into the prepared pan. Carefully spread the cream cheese filling over the batter, keeping it slightly away from the edges. Add the remaining batter on top and gently smooth the surface.
Step 7: Bake
Bake for 50–65 minutes, or until the top is golden and a toothpick inserted into the cake portion comes out clean or with a few moist crumbs. Avoid testing only the cream cheese center.
If the top browns too quickly, loosely cover it with foil during the final 15–20 minutes.
Step 8: Cool and decorate
Let the loaf cool in the pan for 15–20 minutes, then lift it out and cool completely on a wire rack. Drizzle with melted white chocolate and sprinkle with chopped dried cranberries, if desired.
For the cleanest slices, chill the cooled loaf for 30 minutes before cutting.
Helpful Tips
- Fresh or frozen cranberries: Both work well. If using frozen cranberries, add them directly without thawing.
- Room-temperature ingredients: Softened cream cheese, butter, and eggs help create a smoother batter and filling.
- Prevent overbrowning: Tent the loaf with foil if the top becomes too dark before the center is baked.
- For extra flavor: Add a little orange zest to the batter for a cranberry-orange twist.
- For a sweeter loaf: Add extra white chocolate chips, but avoid adding too many or the loaf may become overly sweet.
Nut Information and Allergens
Contains or may contain: - Dairy: Butter, cream cheese, sour cream, and white chocolate.
- Eggs: Whole eggs and egg yolk.
- Gluten/wheat: All-purpose flour.
- Possible soy: Some white chocolate chips contain soy lecithin.
Tree nuts: No tree nuts are required in this recipe. However, check ingredient labels for cross-contact warnings, especially for white chocolate chips and packaged cranberries.
Peanuts: Not an ingredient, but check package labels for potential cross-contact.
Nut-free option: Use products labeled safe for your specific allergy needs, and prepare the loaf with clean utensils and equipment. A product labeled “may contain nuts” is not suitable for someone who must strictly avoid nut exposure.
Storage Instructions
- Refrigerator: Store in an airtight container for up to 5 days because of the cream cheese filling.
- Freezer: Wrap individual slices or the fully cooled loaf tightly and freeze for up to 2 months for best quality.
- To serve: Thaw frozen slices in the refrigerator. Let them sit at room temperature briefly before serving, if desired.
Frequently Asked Questions (Q&A)
Q1: Can I use dried cranberries instead of fresh cranberries?
Yes. Use about ¾ cup of dried cranberries. The loaf will be sweeter and less tart.
Q2: Can I use frozen cranberries?
Yes. Add them straight from the freezer without thawing to help prevent excess moisture in the batter.
Q3: Why is my loaf still wet in the center?
The cream cheese filling stays soft, and the loaf is quite dense. Check the cake portion with a toothpick and bake longer in 5-minute increments if the batter is still wet. Cover the top with foil if needed.
Q4: Can I make this recipe without sour cream?
Yes. Plain Greek yogurt is a good substitute. Full-fat yogurt generally provides the richest texture.
Q5: Can I make it without white chocolate?
Yes. Simply leave it out or replace it with additional cranberries. The loaf will be less sweet.
Q6: Can I add nuts?
Yes. Add ¼ cup chopped pecans or walnuts to the batter for extra crunch. This changes the recipe’s allergen profile, so label it accordingly.
Q7: Can I prepare the loaf ahead of time?
Yes. Bake it a day ahead, cool completely, cover, and refrigerate. Add the optional white chocolate drizzle before serving.
Q8: How do I know when the loaf is done?
The top should be golden, the edges should look set, and a toothpick inserted into the cake portion should come out without raw batter. If using a thermometer, check the cake portion rather than the cream cheese layer.
Q9: Is this recipe gluten-free?
No. The standard recipe contains wheat flour. A gluten-free version would require a suitable 1:1 gluten-free baking flour blend, and the texture may vary.
Q10: How should I store leftovers safely?
Keep the loaf refrigerated in an airtight container because it contains cream cheese and eggs. Avoid leaving it at room temperature for more than 2 hours.
Nutrition Information
Estimated per slice, based on 10 slices. Actual values vary by brand and ingredient measurements.
Nutrient Approximate amount
Calories 350–400 kcal
Protein 5–7 g
Carbohydrates 40–48 g
Fat 18–22 g
Saturated fat 10–13 g
Fiber 1–2 g
Sugar 25–32 g
Sodium 180–260 mg
This is an estimate, not a laboratory-tested nutrition analysis.
Serving Suggestions
Serve a slice with hot coffee, tea, or a glass of milk. For a festive presentation, drizzle with white chocolate and garnish with fresh cranberries and a little orange zest.
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