Ingredients:
2 cups all-purpose flour
2 cups fresh or frozen cranberries
1 cup softened butter
8 ounces softened cream cheese
1 ½ cups granulated sugar
1 teaspoon vanilla extract
4 eggs
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup chopped pecans (optional)
Instructions:
Preheat the oven to 350°F (175°C) and grease two 9x5-inch loaf pans.
Cream butter, cream cheese, and sugar until fluffy. Mix in vanilla extract.
Add eggs one at a time, blending well after each addition. In a separate bowl, whisk together flour, baking powder, and salt.
Gradually combine the dry ingredients with the wet, mixing until just blended.
Gently fold in cranberries and pecans, if using.
Divide the batter between the greased pans.
Bake for 45-65 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pans for 10-15 minutes, then transfer to a wire rack to cool completely.
