Ingredients
For the loaf
2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup sour cream or plain yogurt
1 1/2 cups fresh or frozen cranberries
For the cream cheese filling
200 g cream cheese, softened
1/4 cup granulated sugar
1 egg
1 tsp vanilla extract
Optional glaze
1/2 cup powdered sugar
1-2 tsp milk
Instructions
Preheat oven to 350°F (175°C)
Grease a 9×5 inch loaf pan
In a medium bowl, whisk together flour, baking powder, baking soda, and salt
In a large bowl, cream the butter and sugar until light and fluffy
Add eggs one at a time, mixing well after each
Stir in vanilla extract and sour cream
Gradually fold in the dry ingredients until just combined
Gently fold in cranberries
Prepare the cream cheese filling by beating together cream cheese, sugar, egg, and vanilla until smooth
Pour half of the batter into the loaf pan
Spread the cream cheese mixture evenly over it
Top with remaining batter and smooth the surface
Bake 55-65 minutes or until a toothpick inserted in the center comes out clean
Cool in pan 10 minutes, then transfer to wire rack to cool completely
Optional glaze: whisk powdered sugar with milk and drizzle over cooled loaf
Slice and serve