Cranberry Cream Cheese Loaf

Cranberry Cream Cheese Loaf


Filling
6 oz cream cheese
¼ c. sugar
1 egg

Bread
1 15.6 oz package Cranberry quick bread mix (I used Cranberry orange)
¾ cup water
2 T oil
1 egg

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!

Grandma's Zucchini Bread

This makes 2 loaves with 3 and 1/2 cups of the mix in each bread pan.

Shred the zucchini but scoop out the seeds and the soft middle before shredding.

3 eggs
2 cups sugar
1 cup vegetable oil
3 cups flour
2 cups ground zucchini
1 tsp salt
3 tsp cinnamon
1 tsp baking soda
1/4 tsp baking powder
3 tsp vanilla


Beat the eggs until light and fluffy then slowly add sugar and beat well.  Add oil, vanilla and zucchini to egg mixture and mix then add dry ingredients.  Bake in greased and floured pan at 325 degrees for 70 minutes.