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Cranberry Loaf
Ingredients:
2 (3 oz.) pkg. cream cheese, softened
1 egg
2 c. flour
1 c. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 c. apple juice
1/4 c. butter, melted
1 egg, beaten
1 1/2 c. coarsely chopped cranberriesw
1/2 c. chopped nuts
2 (3 oz.) pkg. cream cheese, softened
1 egg
2 c. flour
1 c. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 c. apple juice
1/4 c. butter, melted
1 egg, beaten
1 1/2 c. coarsely chopped cranberriesw
1/2 c. chopped nuts
Directions:
Grease and flour bottom only of 9x5" loaf pan. In small bowl, beat cream cheese until light and fluffy. Add 1 egg; blend well. Set aside.
In large bowl, combine flour, sugar. baking powder, baking soda and salt. 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 at 350 for 65 to 75 minutes or until top springs back when lightly touched in center. Cool 15 minutes; remove from pan. Cool completely. Wrap tightly and store in refrigerator.
Grease and flour bottom only of 9x5" loaf pan. In small bowl, beat cream cheese until light and fluffy. Add 1 egg; blend well. Set aside.
In large bowl, combine flour, sugar. baking powder, baking soda and salt. 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 at 350 for 65 to 75 minutes or until top springs back when lightly touched in center. Cool 15 minutes; remove from pan. Cool completely. Wrap tightly and store in refrigerator.
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