Cranberry Cream Cheese Bread

• ½ cup butter
• 2 cups sugar
• 4 eggs
• 2 cups plain greek yogurt
• 2 teaspoons vanilla extract
• 4 tablespoons citrus juice 2 plus zest
• 3 cups white sonora flour
• 4 teaspoons baking powder
• ¼ teaspoon salt
• 2 cups cranberries

Cream cheese filling

• 250g cream cheese
• ½ cup sugar
• 2 egg whites

Method:

Start by preheating your oven to 175 C degrees. Grab three standard loaf pans and either line them with parchment paper or give them a quick spray with cooking spray. If your butter, eggs, yogurt, and cream cheese have been in the fridge, let them sit out for about twenty minutes before you dive into baking. If you’re using whole oranges, make sure to zest and juice them.

In a stand mixer, throw together the sugar and butter, then mix it up until it’s nice and fluffy, which should take about a minute. Next, toss in the eggs, yogurt, and vanilla, and keep beating on medium speed for another minute.

Combine the flour and baking powder until they’re just blended. Gently fold in the cranberries. Then, pour the batter into the loaf pans.

In the same mixing bowl, whip together the cream cheese, sugar, and egg whites for a few minutes until it gets nice and fluffy.

Spread spoonful of the cream cheese mix on top of the loaves. Then, take a knife and gently swirl the mixture into the batter to make a lovely marbled effect.

Bake at 175 C degrees for about 65 to 75 minutes, or until the loaf hits an internal temperature of 95 C degrees, or you can poke it with a toothpick and it should come out clean.

You can keep it in the fridge for three days or pop it in the freezer for up to six months.