Cream Cheese Cranberry Loaf: A Festive and Moist Delight

Preheat your oven to 350°F (175°C).
Grease and flour a 9×5-inch loaf pan, or line it with parchment paper. Set aside.
Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream the Butter and Cream Cheese

In a large mixing bowl, beat the softened butter and cream cheese together until light and fluffy, about 3-4 minutes.
Add the granulated sugar and continue beating until the mixture is smooth and pale in color.
Step 4: Add the Eggs and Extracts

Add the eggs, one at a time, beating well after each addition.
Stir in the vanilla and almond extracts.
Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, alternating with the sour cream (or yogurt), beginning and ending with the dry ingredients. Mix until just combined.
Step 6: Prepare the Cranberries

In a small bowl, toss the chopped cranberries with the tablespoon of flour to coat them evenly.
Gently fold the cranberries into the batter, taking care not to overmix, as this could break the cranberries and turn the batter pink.
Step 7: Bake the Loaf

Pour the batter into the prepared loaf pan, spreading it evenly.
Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the loaf starts to brown too quickly, tent it with foil during the last 15 minutes of baking.
Step 8: Cool the Loaf

Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Step 9: Optional Glaze

In a small bowl, whisk together the powdered sugar and orange juice (or water) until smooth.
Drizzle the glaze over the cooled loaf for an added touch of sweetness and shine.
Serving and Storage Tips