Cranberry Cream Cheese Loaf
6 oz cream cheese
¼ c. sugar
1 15.6 oz package Cranberry quick bread mix (I used Cranberry orange)
¾ cup water
2 T oil
Heat oven to 350o. Generously grease bottom of loaf pan. Combine all filling ingredients, beat at medium speed until smooth.
In large bowl, combine bread ingredients stir 50 to 75 strokes until moistened. Pour half of batter into greased pan; pour filling over batter. Pour remaining batter over filling. To marble pull knife through batter in wide curves. Turn pan and repeat.
Bake at 350o for 65 to 75 minutes. Cool 15 minutes remove from pan. Cool 1 hour before slicing. Store in refrigerator.
This is so yummy and good! It is a great fall bread if you are tired of pumpkin or zucchini bread and you're looking for something different. Join me over at Mommy's Kitchen for Potluck Sunday!