Cream Cheese Cranberry Bread

    I just haven't been in the blogging mood lately. I've definitely been cooking and baking some great recipes though! If you're curious, head over to Instagram and check out my hashtag #gettingbridgiewithit to see what I've been working on! I do have a few recipes that I want to share with everyone before 2017 is over though! This cranberry bread is so on point! I've made these loafs three times now and I've even substituted the cream cheese for ricotta! I definitely prefer the cream cheese, but feel free to experiment! This is the perfect recipe to share!

Cream Cheese Cranberry Bread

Ingredients:

- 2 cups of flour

- 1 and 1/2 teaspoons of baking powder

- 1/2 teaspoon of salt

- 1 cup of butter (softened) 

- 1 (8 ounce) package of cream cheese (softened)

- 1 and 1/2 cup of sugar

- 2 teaspoons of vanilla extract

- 4 eggs

- 1 (12 ounce) package of fresh cranberries

    Preheat oven to 350 degrees and and prepare two 9x5 inch loaf pans with cooking spray and then coat the inside with flour, shaking out any excess. In a medium sized bowl, whisk together the flour, baking powder, and salt. Then, in a separate large bowl, beat the butter, cream cheese, and sugar until fluffy. Add the vanilla and eggs, one at a time. Next, slowly mix in the flour mixture until just combined and fold in the cranberries being careful not to over-mix. Divide the batter evenly between the two prepared loaf pans. Bake for 45-55 minutes or until a toothpick comes out clean and loaves are golden brown. Slice and enjoy!