Introduction (Short)
Creamy Cranberry Custard Loaf is a beautiful comfort bake that combines a tender, buttery crumb with bursts of tart cranberries and a luscious cream cheese custard center. Each slice reveals a soft cake exterior and a creamy middle, making it perfect for holidays, brunch, or cozy afternoons.
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup fresh or frozen cranberries
1 large egg (beaten)
1 cup whole milk
¼ cup vegetable oil or melted butter
1 teaspoon vanilla extract
8 oz cream cheese (softened)
¼ cup granulated sugar (for filling)
1 egg yolk (for filling)
Instructions
Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Add cranberries to the dry mixture and toss gently to coat.
In a separate bowl, mix the beaten egg, milk, oil (or melted butter), and vanilla extract.
Pour the wet ingredients into the dry ingredients and fold gently until just combined. Do not overmix.
In another bowl, beat the softened cream cheese, sugar, and egg yolk until smooth and creamy.
Pour half of the batter into the prepared loaf pan.
Spread the cream cheese mixture evenly over the center, avoiding the edges.
Top with the remaining batter and smooth the surface.
Bake for 55–60 minutes or until a toothpick inserted into the cake portion comes out clean.
Allow the loaf to cool in the pan for at least 30 minutes before transferring to a rack.
Cool completely before slicing to allow the custard center to set properly.
How to Make
The layering technique is the key to achieving the hidden custard center.
After spreading the first layer of batter, gently create a shallow dip in the middle.
Add the cream cheese filling into this dip so it stays centered.
Carefully spread the remaining batter on top without disturbing the filling.
Bake until golden brown and slightly firm on top.
Cooling is essential — slicing too early may cause the custard to appear runny.
Variations
Add the zest of one orange for a bright cranberry-orange twist.
Fold in ½ cup chopped walnuts or pecans for added crunch.
Drizzle a powdered sugar and lemon glaze over the cooled loaf.
Replace cranberries with blueberries or raspberries for a sweeter version.
Add white chocolate chips for extra richness.
Tips
Coat cranberries in flour before mixing to prevent sinking.
Use room-temperature cream cheese for a smooth, lump-free filling.
Avoid overmixing the batter to keep the loaf soft and airy.
If the top browns too quickly, loosely cover with foil during the last 15 minutes of baking.
Let the loaf cool completely for clean, defined slices.
Nutrition (Per Slice – Approximate)
Calories: 280 kcal
Total Fat: 12 g
Carbohydrates: 38 g
Protein: 5 g
Sugar: 22 g
Fiber: 1–2 g
Healthy Benefits
Cranberries are rich in antioxidants that support immune health.
They provide Vitamin C for skin repair and overall wellness.
Milk and cream cheese contribute calcium for bone strength.
Homemade baking avoids preservatives found in store-bought cakes.
The balance of fruit and dairy offers both flavor and nourishment.
Conclusion (Short)
Creamy Cranberry Custard Loaf is the perfect blend of tart fruit and silky richness. With its beautiful layered center and soft texture, it’s a comforting bake that feels both elegant and indulgent — ideal for sharing with family and friends.
