Cranberry Cream Cheese Bread

Name: Cranberry Cream Cheese Bread
Prep time: 600 min
Cook time: 20 min
Total time: 630 min
Ingredients: 100 gr bread flour; 100 gr water; 1 gr yeast; 1 gr salt; 5 gr sugar; 300 gr bread flour; 1 gr yeast; 40 gr sugar; 1 egg; 100 gr milk; 15 gr chia seeds; 50 gr dried cranberries; 25 gr butter; 1 gr salt

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This Cranberry Cream Cheese Bread is soft, chewy, and loaded with dried cranberries, chia seeds, and sweet cream cheese. Fermented for extra flavor and texture, it’s a cozy loaf you’ll want to make again and again.

Cranberry Cream Cheese Bread on red and white cloth.

If you’re a fan of soft and chewy Asian-style breads like Japanese Milk Bread, Roti Sisir, or Milk Hearth Bread, you’re going to love this Cranberry Cream Cheese Bread. What sets it apart is the poolish method—a type of overnight fermentation that gives the bread a delightfully chewy texture, a crisp golden crust, and a soft, airy crumb. (P.S. I use the same method in my Chocolate Cream Cheese Bread!)

Just like my Pumpkin Bread with Coconut Filling or Korean Sausage Bread, this loaf has a surprise inside: sweetened cream cheese filling with dried cranberries and crunchy chia seeds. It’s the perfect blend of creamy and slightly tangy—making it just as satisfying for breakfast as it is for an afternoon snack.

It might not be as old-school as Roti Sisir Pandan or Pandan Milk Bread, but this loaf has totally blown up on Instagram—especially in Indonesia. People have been lining up just to get their hands on it. The good news? You don’t have to queue at a bakery. You can make this trendy, creamy, cranberry-studded bread right in your own kitchen!

What is Poolish?

Poolish is a wet sponge made from equal parts flour and water (by weight), plus a small amount of yeast. It’s mixed in advance—usually 12 to 16 hours before baking—and left to ferment at room temperature. Think of it as giving your dough a head start.

Why Use the Poolish Method?

Using poolish helps:

Enhance flavor with mild tangy, nutty notes
Improve texture, giving the final bread a chewier crumb and crispier crust
Extend freshness, making your bread stay moist longer
Boost gluten strength without over-kneading

Let’s say you’re making a loaf of bread. You’d prepare the poolish the night before with a portion of your total flour and water, let it ferment overnight, then mix it with the remaining ingredients the next day to make your dough.

It’s popular in artisan-style breads, French baguettes, and rolls—but you can totally use it in enriched doughs too if you want that depth of flavor and a bit of chew.

Why You Will Love This Recipe

Bakery-style texture at home – Thanks to the poolish method, you get that perfect combo of chewy interior, soft crumb, and crispy crust—no pro bakery required.
Nutrient-packed chia seeds – A touch of crunch with nutrient-dense chia seeds inside.
Beautiful to look at, better to eat – This loaf is Instagram-worthy and incredibly satisfying, making it great for gifts or weekend brunch flexing.
Make-ahead friendly – The poolish ferments overnight, so you can do most of the work ahead of time and bake fresh the next day.

Recipe Ingredients

Cranberry cream cheese bread ingredients with labels.

Be sure to check out the full recipe and ingredient list below

How to Make Cranberry Cream Cheese Bread

Step by step process photos of preparing the poolish fermentation, cream cheese filling, and dried cranberry.

STEP 1. Prepare the poolish dough by combining flour, sugar, yeast, salt, and warm water in a bowl (Image 1). Stir well with a spatula, cover with cling wrap, and let it ferment overnight (8–12 hours) (Image 2).
On baking day, in a separate bowl, mix the cream cheese and powdered sugar until smooth—this will be your filling (Image 3). Set it aside. Soak the dried cranberries in hot water for 5 minutes, then drain and set aside (Image 4).

Step by step process photos of making the dough.

STEP 2. In a mixing bowl, sift together the bread flour and milk powder. Add sugar, yeast, egg, and the poolish dough. Mix until everything is well combined (Images 5, 6). Then add butter and salt (Image 7), and continue mixing until the butter is fully incorporated. Add the soaked cranberries and chia seeds, and continue mixing for a total of about 20 minutes (Image 8).

Step by step process photos of dough fermentation and dividing the dough.

STEP 3. The dough will be sticky, but don’t worry—that’s normal. Once it’s well kneaded, transfer it to a greased bowl (Images 9, 10). Cover and let it ferment for about 1 hour, or until doubled in size (Image 11). Once risen, divide the dough into 10 equal portions (Image 12).

Step by step process photos of shaping the bread.

STEP 4. Lightly flour your work surface. Take one piece of dough, flatten it, and use a rolling pin to roll it out lengthwise (Images 13, 14). Flip the dough over, then place 1 to 2 teaspoons of the cream cheese filling in the center (Image 15). Seal the dough tightly to enclose the filling (Image 16).

Step by step process photos of scoring the shaped bread and baking the cranberry cream cheese bread.

STEP 5. Dust the shaped dough with a little flour to give it a rustic look (Image 17), and place it on a baking pan. Use a sharp knife to score the top in any pattern you like (Image 18). Let the shaped dough rest and ferment for another 20 minutes (Image 19).
Bake in a preheated oven at 356°F (180°C) until golden brown (Image 20). Let the bread cool completely before serving—and enjoy!

Pro Tips

Don’t rush the poolish – Let it ferment for at least 8–12 hours at room temperature. It should look bubbly and smell slightly nutty—signs of great flavor development!
Use room temperature cream cheese – This makes it easier to mix with sugar and spread evenly, so you get creamy swirls without tearing the dough.
Pat dry the cranberries – If you soak them to plump up, be sure to dry them well before adding. Too much moisture can make the dough soggy.
Stretch and fold instead of kneading – To build gluten without overworking the dough, use stretch-and-fold techniques during bulk fermentation. It keeps the crumb airy and chewy.

Pairing Suggestions

Enjoy this Cranberry Cream Cheese Bread with a cozy drink to make it extra special. Try it with strawberry milk for a fruity twist, or sip on a warm cup of earl grey milk tea to balance the creamy filling with gentle citrusy notes. For something floral and elegant, rose milk tea pairs beautifully with the tangy cranberries and soft crumb. Perfect for breakfast, tea time, or a sweet little moment anytime.

FAQs about Cranberry Cream Cheese Bread

What is poolish and why should I use itin Cranberry Cream Cheese Bread?

Poolish is a wet, pre-fermented mixture of flour, water, and a small amount of yeast. It helps build flavor, improve dough structure, and create a chewier, more artisanal texture in bread.

How long should I ferment the poolish?

Typically 12–16 hours at room temperature. It should look bubbly and jiggly, with a slightly sweet and nutty aroma—if it smells sour or collapsed, it may be over-proofed.

Can I refrigerate poolish if I’m not ready to bake?

Yes, you can refrigerate it for up to 24 hours. Let it come to room temperature before mixing it into your final dough.

How do I score the top without ruining the shape?

Use a sharp lame or razor and make quick, confident slashes at a shallow angle. Chill the shaped loaf slightly if it’s too soft to score cleanly.

Storage

You can store the bread at room temperature for up to 2 days in an airtight container. For extra freshness, wrap it in parchment paper before sealing.

Chilling is the safer option. Wrap the loaf tightly in plastic wrap or store it in an airtight container, and it will stay fresh for up to 5–6 days. Let it come to room temperature or give it a quick warm-up before serving to bring back that soft, chewy texture.