Best Cranberry Cream Cheese Bread Recipe

Cranberry Cream Cheese Bread combines the sharpness of fresh cranberries with the creamy smoothness of cream cheese for a warm, elegant complement to any table.   

– 1 teaspoon active dry yeast – ⅓ cup sugar  – 1½ cups milk – 2 large egg – 8 tablespoons butter  – ½ teaspoon salt – 4 to 5 cups all-purpose flour – ¾ cup cream cheese – 2 tablespoon sugar – 1 large egg – 1 teaspoon vanilla extract – ranberry filling – 2 cups cranberries  – 1 tablespoon lemon juice  – ¼ cup sugar – ¼ cup cornstarch



Mix warm milk, yeast, and 1 tablespoon sugar in a medium bowl. Mix in 2 cups of flour until smooth.


Leave this potion in a warm place for 30 minutes to double in size. When puffy, add starter to mixer. Stir in eggs, salt, remaining sugar, and melted butter. 


Mix for a minute on medium until combined. Add the remaining flour slowly until the dough is soft and sticky.


Knead for 5 minutes with the dough hook. Make a cozy ball of dough and let it rise in the same basin for 2 hours until doubled.


While the dough rises, whip the cream cheese filling until silky. Combine all cranberry filling ingredients in a saucepan.


Stir this vigorously over medium heat until it thickens. Heat the oven to 375°F. Cut the dough in two.


On a lightly floured surface, roll one half into a 12x18-inch rectangle. Imagine a third-length dough.


Cut outer thirds slits. The center should have half cream cheese and half cranberry. To cover the fillings, alternate sides and extend the strips.


Continue with the other dough, cream cheese, and cranberry filling. Rest these lovelies on a baking sheet for 30 minutes.


Brush beaten egg on loaves for a flawless sheen. They should be golden and colorful after 35–40 minutes in the preheated oven.

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