Orange\u002Dglazed cranberry cream cheese loaf is one of Renee Kohlman\u0027s favourite holiday recipes.
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This is a favourite recipe from my first cookbook, All the Sweet Things, that I always make around this time of year. Sometimes it’s before Christmas and sometimes it’s after — depending on whether or not I need to use up a bag of cranberries. It’s also delicious in January, when you need a little something sweet to chase away the winter blahs. And it’s a great way to use up that half a bag of fresh cranberries that are getting a little soft. The sweet orange glaze not only looks attractive, but also camouflages any parts that may get overly brown. I prefer this bread the next day, after the flavours have melded and mingled, and it goes just smashingly with a cup of tea.
3. Scrape the batter into the prepared loaf pan and bake for 75-90 minutes. The bread will likely get quite brown, so cover it with aluminum foil at the 50-minute mark, or sooner if you notice it getting dark. The bread is done when a toothpick inserted in the centre comes out clean and the top is puffed and golden brown. Remove the pan from the oven and let the bread cool in the pan on a wire rack for 15 minutes before removing it from the pan to cool completely on the rack before glazing.
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