Cranberry surprise loaf
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | packs | (3 oz) of cream cheese, softened |
| 1 | Egg | |
| 2 | cups | Flour |
| 1 | cup | Sugar |
| 1½ | teaspoon | Baking powder |
| ½ | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| ¾ | cup | Apple juice |
| ¼ | cup | Margarine or butter, melted |
| 1 | Egg, beaten | |
| 1½ | cup | Coarsely chopped fresh cranberries* |
| ½ | cup | Chopped nuts |
Directions
In small bowl, beat cream cheese until light and fluffy. Add 1 egg; blend well. In large bowl, combine dry ingredients. Stir in apple juice, butter, and beaten egg. Fold in cranberries and nuts Spoon half of batter into greased and floured pan. Spoon cream cheese mixture evenly over batter. Top with remaining batter. Bake @ 350 F for 65 to 75 minutes or until top springs back. Cool 15 minutes; remove from pan. Cool completely. Wrap tightly and store in refrigerator. TIP: * To chop cranberries in food processor, add about 2 cups fresh berries to food processor bowl with metal blade. Process with 10 on-off pulses or until all berries are coarsely chopped. This recipe also works with frozen cranberries. Pillsbury's The Complete Book of Baking