Perfect for a holiday brunch; this quickbread is rich in holiday style. Make it for a Christmas morning treat or make some small loaves and give away. Quickbreads crack on top; don't worry.
Ingredients
6 oz cream cheese, softened
1 egg
2 cups all-purpose flour
1 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup cranberry juice cocktail
1/4 c butter or margarine; melted
1 egg, beaten
1 1/2 cups coarsely chopped fresh cranberries. (That’s 2 cups fresh then pulse to coarse chop in processor)
Instructions
1. Mix cream cheese with egg until light and fluffy. Blend well. Set aside.
2. In large bowl place and combine: flour, sugar, baking powder, baking soda, and salt.
3. Add the following: cranberry juice cocktail, butter, egg, and fresh chopped cranberries.
In a 9x5 loaf pan grease and flour just the bottom.
4. Place 1/2 of batter in pan. Add the cream cheese mixture. Place remaining batter on top.
5. Bake 65-75 minutes. Until center; when touched springs back.
Leave in pan 15 mins to set. Then remove. Set a timer. No soggy bread! Lol!
6. You may wish to drizzle white chocolate on top. Store in fridge after cooled.
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