Want a delicious bread that’s not too sweet? This is the one for you! It’s so soft and tender with tart cranberries and it makes two loaves so be sure to share! Let’s get right to it, shall we?
- 1 cup butter, softened
- 1 (8 oz.) package softened cream cheese
- 1-1/2 cup sugar
- 1-1/2 tsp vanilla
- 4 eggs
- 2 cups flour
- 1-1/2 tsp baking powder
- 1/2 tsp salt . (I only use 1/4 tsp salt)
- 2 cups of fresh or frozen cranberries
- 1/2 cup chopped pecans
Preheat oven to 350.
In a large mixing bowl cream together butter, cream cheese, sugar and vanilla. Add eggs, one at a time and beat well after each addition.
In another bowl combine flour, baking powder and salt. Slowly mix into wet batter until combined. Fold in cranberries and pecans.
Pour into two greased 9×5 inch loaf pans. Bake at 350 degrees for 45-60 minutes (I take mine out at 55 minutes) or 4 mini loaf pans for 40 minutes.