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- Using a spatula, gently fold in the cranberries and pecans (if using).
- Stir just enough to evenly distribute them without breaking up the fruit.
7. Bake the Loaf
- Pour the batter into the prepared loaf pan, spreading it evenly.
- Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
- If the top begins to brown too quickly, loosely cover it with foil for the last 15 minutes of baking.
8. Cool and Serve
- Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack.
- Slice once cooled and enjoy plain, glazed, or with a spread of butter.
Variations and Serving Ideas
- Simple Glaze: Whisk together powdered sugar, milk, and a splash of vanilla or lemon juice, then drizzle over the cooled loaf.
- Cream Cheese Frosting: For a decadent finish, top the loaf with cream cheese frosting and garnish with extra cranberries.
- Nut-Free Version: Skip the pecans for a simple loaf that still delivers flavor and texture.
- Fruit Swaps: Use raspberries, blueberries, or chopped cherries instead of cranberries for a seasonal twist.
Storage Tips
- Room Temperature: Store the loaf in an airtight container at room temperature for up to 3 days.
- Refrigerator: For longer storage, refrigerate for up to 1 week.
- Freezer: Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving.
Why This Recipe Works
- The cream cheese adds richness and keeps the loaf soft and moist.
- Cranberries cut through the sweetness with tartness, creating balance.
- The recipe uses a straightforward method — creaming butter and sugar for structure, then folding in fruit for bursts of flavor.
- It is versatile: enjoy it for breakfast, as an afternoon snack, or as a festive dessert.
