Easy Cranberry Bread Recipe (Perfect for Holidays!) Dinner, then Dessert
8 oz package cream cheese, softened. 1 1/2 c. sugar. 1 1/2 tsp vanilla. 4 eggs. 2 c. all-purpose flour. 1 1/2 tsp baking powder. 1/2 tsp salt. 2 c. cranberries fresh or frozen. 1/2 c. chopped pecans optional.
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Preheat oven to 350° F. Grease 2 loaf pans and set aside. Add the softened butter and softened cream cheese to a bowl and mix with a stand mixer or hand mixer, until smooth and fluffy. Add sugar and mix until incorporated. Add eggs one at a time until well mixed. Add vanilla extract and almond extract.
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Preheat the oven to 350 F. First, sift together the flour, baking soda, and salt. Set aside. In a stand mixer or with a handheld beater, cream together the sugar, butter, and cream cheese until it becomes fluffy and pale yellow in color. Beat in the eggs, two at a time, until well combined. Add the vanilla extract.
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Instructions. Preheat oven to 375° Fahrenheit. Grease a 9×5-inch loaf pan with butter or shortening. In a small bowl, stir together the orange juice, orange zest, buttermilk*, butter, and egg. In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.
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Instructions Dough. Sieve 300 gr high protein flour. Add 15 gr milk powder, instant yeast, 1 egg yolk. Pour in milk. Use this formula: 1 egg yolk + milk = 200 gr.
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Instructions. Preheat oven to 350 degrees. In a large mixing bowl cream together butter, cream cheese, sugar and vanilla. Add eggs, one at a time, beating well after each addition. In another bowl combine flour, baking powder and salt. Slowly mix into wet batter until combined.
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Preparation. Preheat oven to 350º F and lightly grease a 9x5-inch loaf pan with butter or non-stick spray. Cream together butter, cream cheese and sugar in a large bowl or mixer, then, one at a time, beat in eggs and vanilla. In a separate bowl, whisk together flour, baking soda and salt until combined. Gradually mix dry ingredients into wet.
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2. In large bowl, mix flour, sugar, baking powder, baking soda and salt. Stir in apple juice, butter 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. 3. Bake 65 to 75 minutes or until top springs back when touched lightly in.
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Fold in cranberries. Pour batter into the loaf pans. 4. In another mixing bowl, beat cream cheese, sugar and egg whites for several minutes until fluffy. 5. Drop dollops of the cream cheese mixture over the loaves. Using a knife, swirl the dollops through the batter to create a beautiful marbled design. Don't over mix!
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Instructions. Preheat your oven to 350º F. Lightly grease a 9 x 5-inch loaf pan with non-stick spray or butter. Use a mixer and combine butter, cream cheese and sugar in a large bowl. Beat. in eggs, one at a time and vanilla. In a separate bowl, you will want to whisk together the baking soda, flour and salt.
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Steps To Make This Recipe. Step One. preheat oven to 350º F and lightly grease a 13×5 inch loaf pan or a 9×5-inch loaf pan (please note if using a 9×5 cooking time will be longer, you can also make two loaves if using a 9×5 to quicken the cooking time) with butter or non-stick spray. Cream together room temperature butter, cream cheese and.
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Combine the egg, cheese, orange juice and water. Make a well in the dry ingredients; stir in egg mixture just until moistened. Add the cranberries and the nuts. Pour into a greased 9x5-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean.
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Preheat the oven to 350°F (175°C). Grease and flour two 9x5-inch loaf pans. In a large bowl or an electric stand mixer, beat the softened cream cheese, softened butter, sugar and vanilla extract until light and fluffy. Add the milk and eggs to the cream cheese mixture one at a time, beating well after each addition.
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Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center. Add the orange juice, butter, and egg to the well in the flour mixture. Mix just until combined. Stir in the cranberries and pecans. Transfer half of the bread batter to the prepared pan, and spread evenly.
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Preheat your oven to 375°F (190°C). Split the dough into two. On a lightly floured surface, roll out one half into a 12×18 inch rectangle. Imagine the dough is divided lengthwise into thirds. Cut slits along the outer thirds. Spread half the cream cheese filling and half the cranberry filling down the center.
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Blend together cream cheese, butter, granulated sugar, and vanilla until light. Add eggs, one at a time, beating well after each addition. Gradually add 2 cups of the flour sifted with baking powder. Toss remaining 1/4 cup flour with cranberries and nuts, and fold into batter. Pour into 2 well greased 9-inch loaf pans and bake in preheated 350.