Cream Cheese Cranberry Bread with Maple Icing
Albert Wood
There’s something magical about the combination of cream cheese, tart cranberries, and maple sugar that brings warmth and joy to any kitchen. This Cream Cheese Cranberry Bread is the perfect blend of tangy, sweet, and buttery flavors, making it an irresistible treat for the holiday season or any time you need a comforting pick-me-up. The smooth cream cheese creates a rich, moist texture, while the fresh cranberries add a delightful burst of tartness that balances every bite.
What truly sets this bread apart is the use of Wood’s Vermont Maple Sugar. This natural sweetener infuses each slice with a rich, caramel-like sweetness that pairs beautifully with the cranberries and cream cheese. The finishing touch is a luscious icing made with Wood’s Cranberry Squeeze Maple Syrup, which adds another layer of flavor and elegance.
Perfect for holiday breakfasts, brunch gatherings, or as a homemade gift for loved ones, this bread is as beautiful as it is delicious. It’s easy to make and even easier to enjoy, whether served warm with a cup of coffee or as an afternoon snack. Each slice is a reminder of the simple pleasures of baking — and sharing — something special.
Ready to bake your way to a new seasonal favorite? Let’s dive into this delightful recipe!
Health Benefits of Cranberries and Maple Sugar
Cranberries are packed with antioxidants and have anti-inflammatory properties. They can support urinary tract health, improve heart health, and boost immunity. (Healthline)
Wood's Vermont Maple Sugar is a natural sweetener rich in zinc and manganese, which help support a healthy immune system and promote bone health. (Medical News Today)
Cream Cheese Cranberry Bread with Maple Icing
Rated 5.0 stars by 1 users
Author:
Al Wood
Prep Time
10 minutes
Cook Time
50 minutes
Ingredients
- 1 cup unsalted butter, softened
- 8 ounce cream cheese, softened
- ½ cup white sugar
-
1 cup Wood's Vermont Maple Sugar
- 4 eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 cups King Arthur all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 2 cups whole fresh cranberries
Drizzle top with Icing —
- 1 cup powdered sugar
- 3 ounces cream cheese
-
2 tablespoons Wood's Cranberry Squeeze Maple Syrup
Directions
- Preheat oven to 350° F and grease two 8x4" loaf pans.
- In the bowl of a stand mixer fitted with a paddle attachment, beat together butter and cream cheese on medium-high speed until smooth.
- Add the white sugar and maple sugar, and beat until fluffy.
- Add eggs, one at a time, mixing until fully incorporated.
- Add vanilla and almond extracts and mix to combine.
- In a separate mixing bowl, whisk together flour, baking powder, and salt.
- With the mixer on low speed, gradually add the flour to the wet ingredients, mixing just until incorporated.
- Stir in cranberries, mixing gently to incorporate.
- Pour batter into prepared loaf pans. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool completely before slicing.
Icing Directions—
- Beat together the powdered sugar, cream cheese, and the Cranberry Squeeze maple syrup until smooth.
- Drizzle over the top of the bread.
Recipe Note
This yields 2 loaves!
If you enjoy nuts in your bread, you can stir in some chopped pecans or walnuts when you add in the cranberries.
You can freeze the loaves--simply cool them completely before wrapping them tightly with plastic wrap and foil, then freeze.