Preparation

• 
  Preheat your oven to 350ºF (175ºC) and lightly grease two 9×5-inch loaf pans with butter or non-stick spray.
  
  In a large mixing bowl or stand mixer, cream together the butter, cream cheese, and sugar until light and fluffy. This step ensures a smooth and tender batter.
  
  Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until combined.
  
  “Adding the eggs one at a time ensures the batter stays smooth and emulsified.”
  
  In a separate bowl, whisk together the flour, baking soda, and salt until well combined.
  
  Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the loaf dense.
  
  Gently fold in the cranberries, ensuring they are evenly distributed throughout the batter.
  
  
  Divide the batter evenly between the prepared loaf pans. Smooth the tops with a spatula.
  
  Place the pans in the preheated oven and bake for 60-70 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
  
  Remove the loaves from the oven and let them cool in the pans for at least 15 minutes. Transfer to a wire rack to cool completely before slicing.