Ingredients

Cheesecake Filling

• 8 oz (225 g) cream cheese, softened
• 1/4 cup (50 g) granulated sugar
• 1 large egg yolk
• 1 tsp vanilla extract

Bread Batter

• 2 cups (250 g) all-purpose flour
• 2 tsp baking powder
• 1/2 tsp fine salt
• 1/2 cup (115 g) unsalted butter, melted & slightly cooled
• 3/4 cup (150 g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 3/4 cup (180 ml) milk or buttermilk
• 1 1/2 cups (150 g) fresh or frozen cranberries (or 1 cup dried)
• 1 tbsp flour (to toss with cranberries)

Vanilla Glaze

• 3/4 cup (90 g) powdered sugar
• 1–2 tbsp milk
• 1/2 tsp vanilla extract

Directions

1. Prep. Heat oven to 350°F / 175°C. Grease a 9×5-inch loaf pan and line with a parchment sling.
2. Cheesecake layer. Beat cream cheese and 1/4 cup sugar until smooth. Mix in yolk and vanilla until creamy; set aside.
3. Dry mix. Whisk flour, baking powder, and salt in a bowl.
4. Wet mix. In another bowl whisk melted butter, 3/4 cup sugar, eggs, vanilla, and milk.
5. Combine. Add wet to dry and stir just until combined (do not overmix). Toss cranberries with 1 tbsp flour, then fold into batter.
6. Assemble. Spread half the batter in the pan. Spoon the cheesecake mixture over the center, keeping it away from the edges by about 1/2 inch. Top with remaining batter and smooth.
7. Bake. 55–65 minutes, until a toothpick comes out clean or with moist crumbs. Tent with foil after 40 minutes if the top browns quickly.
8. Cool. Rest 15 minutes in pan; lift out and cool completely on a rack.
9. Glaze. Stir powdered sugar, milk, and vanilla to a pourable glaze. Drizzle over cooled loaf; let set 10 minutes before slicing.

Baker’s Notes

• Frozen cranberries: Use from frozen; no thawing needed.
• Buttermilk swap: Make a quick version with 3/4 cup milk + 2 tsp lemon juice; rest 5 minutes.
• Dried cranberries: Soak in warm water or orange juice 10 minutes, then pat dry.
• Flavor twist: Add 1 tbsp orange zest to the batter for a cranberry-orange loaf.

Storage

• Cover and refrigerate for up to 4 days (because of the cheesecake layer).
• Freeze slices tightly wrapped for up to 2 months. Thaw overnight in the fridge.