Title: Cranberry Surprise Loaf
Categories: Quick Bread Fruit
Yield: 1 Servings
| 2 | pk | (3 oz) of cream cheese, softened |
| 1 | | Egg |
| 2 | c | Flour |
| 1 | c | Sugar |
| 1 1/2 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Salt |
| 3/4 | c | Apple juice |
| 1/4 | c | Margarine or butter, melted |
| 1 | | Egg, beaten |
| 1 1/2 | c | Coarsely chopped fresh cranberries* |
| 1/2 | c | Chopped nuts |
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 From: "Kim" Date: 11 Mar 97 Meal-Master Format
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