Combine cream cheese, butter, sugar, vanilla, and cream cheese emulsion in mixing bowl or stand mixer until smooth. Add eggs one at a time, incorporating each one before adding the next.

In another bowl, combine flour, baking powder and salt. Slowly add flour mixture to wet ingredients in mixing bowl. Fold in 1 1/4 cups cranberry sauce, and pour batter into 2 greased loaf pans.

Bake at 350 for 35-50 minutes, until golden on top and tester comes out clean. Immediately glaze tops of hot bread with remaining cranberry sauce, spreading it evenly over bread. Let bread cool completely.

Carefully remove bread from pans, using a knife to go around all the edges so bread will release. Turn pans over onto a board to release bread and then immediately turn bread over, cranberry glaze side up.

Garnish loaves with sparkling sugar or sprinkles. Wrap loaves tightly in saran and store in refrigerator or at room temperature. Slice to serve.

Makes 2 loaves.