That time once again. I love making new things and it's perfect because I can take what I make to work and use my coworkers as my taste testers. Lucky for me so far they have not eaten anything they didn't like. There was one who didn't like coconut, oh well her loss. Can't remember what it was that I made but when she bit into it she immediately spit it out. LOL Not to worry she didn't offend me because it was just her opinion and everyone else enjoyed it.
Printable
1 (8oz) cream cheese, softened
1 egg
2 C. all-purpose flour
1 C. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 c. apple juice (or orange juice)
1/4 c. butter, melted
1 tsp. vanilla extract
1/2 tsp. almond extract
1 egg, beaten
2 c. coarsely chopped fresh cranberries
sliced almonds (optional, to taste)
Instructions
Heat oven to 325 degrees. Grease bottom only of 9x5 bread loaf pan with shortening; lightly flour. In small bowl, beat cream cheese until light and fluffy. Add 1 egg; blend well. Set aside.
In large bowl, mix flour, sugar, baking powder, baking soda and salt. Stir in apple juice, butter, vanilla extract, almond extract and beaten egg until well blended. Fold in cranberries and nuts. Spoon half of batter into pan. Spoon cream cheese mixture evenly over batter. Top with remaining batter and swirl batter with a knife a few times (to swirl the cream cheese through the batter). Sprinkle almonds over the top (optional).
Bake 65 to 75 minutes or until top springs back when touched lightly in center. Cool 15 minutes; remove from pan. Cool completely, about 1 hour. Wrap tightly and store in refrigerator.
Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do ALL the things YOU L♥ve.
Donna
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