The Best Cranberry Cream Cheese Bread – Completely From Scratch
This Cranberry Cream Cheese Bread is my little twist on holiday magic; each bite weaves the sharp zest of cranberries with sumptuous cream cheese, all nestled in a tender, homemade dough. It’s a crowd-pleaser that’s as delightful to look at as it is to devour, turning each slice into a conversation starter. And believe me, after one taste, your friends and family will be hankering for the recipe!
Active Dry Yeast: Kickstarts the dough’s rising process; substitute with instant yeast, no need to activate it though. Sugar: Adds sweetness and helps in caramelization; try honey or maple syrup for a twist. Milk: Hydrates and enriches the dough; almond or soy milk can be used for a dairy-free option. Eggs: Bind and give structure to both dough and filling; flaxseed meal mixed with water is a great vegan binder. Butter: Provides moisture and tenderness; coconut oil or vegan margarine are solid alternatives. Salt: Enhances overall flavor. All-Purpose Flour: The structural backbone of the bread; gluten-free all-purpose flour blend works for gluten sensitivities. Cream Cheese: Adds creaminess to the filling; ricotta or mascarpone are possible substitutes. Vanilla Extract: Infuses the filling with a sweet aroma; bourbon or almond extract can be used for a different flavor profile. Cranberries: Offer a tart punch to balance the sweet; dried cherries or raspberries make good stand-ins. Lemon Juice: Brightens the cranberry filling; orange juice can substitute for a sweeter citrus note. Cornstarch: Thickens the cranberry mixture; arrowroot powder or tapioca starch can also do the job. Egg Wash: Gives the bread a glossy, golden finish; milk or cream can be brushed on for a similar effect.
Start by awakening the active dry yeast in warm milk with a whisper of sugar, waiting for it to bubble with life. Then, in a melody of mixing, combine the yeast mixture with sugar, melted butter, eggs, and salt, gradually introducing flour until a soft, slightly sticky dough forms. Knead it with love until it’s elastic, then let it rise patiently. While you wait, whip up the cream cheese filling with sugar, egg, and vanilla until smooth, and cook the cranberries with sugar, lemon juice, and cornstarch until they thicken into a tangy jam. Roll out your risen dough and layer it with the fillings, braid with care, and let it rest until it puffs slightly. Finally, anoint it with egg wash before baking to a golden brown, creating a loaf that’s as enchanting to the eyes as it is to the palate.
Storage
Once the Cranberry Cream Cheese Bread has completely cooled, wrap it snugly in plastic wrap or aluminum foil to keep it fresh. It will happily sit on your counter for up to 2 days or in the fridge for a week, maintaining its moist texture. If you’re thinking long-term, this bread freezes like a dream! Wrap individual slices or the whole loaf in plastic, followed by a layer of foil, and tuck it into the freezer. It’ll be your delicious little secret, good for up to 3 months. Just remember to thaw it in the fridge overnight or at room temperature for a few hours before serving; it’s as if you baked it fresh that day!
More Delicious Recipes To Try
Sweet Cheese Buns Cinnamon Bread Poppy Seed Roll Raisin Bread Peaches And Cream Strudel New York Cheesecake Apple Cranberry Crisp Cranberry Coffee Cake Cranberry Bars Baked Brie with Cranberry Sauce
