Lemon cranberry loaf

Yield: 1 Servings

Measure Ingredient
1 pack Cream Cheese; (8 oz.) softened
⅓ cup Parkay Margarine
1¼ cup Sugar
1 teaspoon Vanilla
3 Eggs
2 tablespoons Lemon juice
1 teaspoon Lemon peel
1½ cup Chopped cranberries
2¼ cup Flour
2 teaspoons Baking Powder
½ teaspoon Baking soda

( Preheat oven to 325 degrees. ( Beat cream cheese, margarine, sugar and vanilla in large mixing bowl at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Stir in lemon juice and peel. ( Toss together cranberries with combined dry ingredients in large bowl. Add cream cheese mixture, mixing just until moistened. Pour into greased and floured 9 X 5-inch loaf pan. ( Bake 1 hour and 15 minutes. Cool 5 minutes; remove from pan. Cool completely. Garnish with lemon peel, if desired. 1 loaf Prep time: 15 minutes Cooking time: 1 hour and

15 minutes

Recipe by: diane@...

Posted to recipelu-digest Volume 01 Number 279 by "Diane Geary" <diane@...> on Nov 20, 1997

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