A delightful loaf combining the sweetness of sweet potatoes with the tartness of cranberries.
Preheat your oven to 350°F (175°C) and grease a loaf pan.
Ensure the oven is fully preheated for even baking.
In a mixing bowl, beat the softened cream cheese and sugar until smooth.
Use room temperature cream cheese for easier mixing.
Add the eggs, mashed sweet potatoes, cinnamon, and nutmeg to the bowl and mix until combined.
Mix gently to avoid overbeating the eggs.
Sift in the flour and baking powder, then fold gently until just combined.
Do not overmix to keep the loaf tender.
Fold in the dried cranberries.
Ensure the cranberries are evenly distributed.
Pour the batter into the prepared loaf pan and smooth the top.
Tap the pan gently to remove air bubbles.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Check the loaf at 50 minutes to avoid overbaking.
Let the loaf cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
Cooling on a rack prevents the bottom from becoming soggy.
Slice and serve at room temperature or chilled.
Store leftovers in an airtight container to maintain freshness.
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