I love to make this bread for a bible study snack or when I get together for breakfast with some of my friends! It’s easy, tastes great and even has a great presentation when sliced up on a dish. Thanks to my friend Jen for this great recipe!!!
1 box of Pillsbury Cranberry Quick Bread
1 8oz package cream cheese
1 C. Sugar
2 T oil
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 in a medium bowl, beat at medium speed until smooth.
In a large bowl, combine the ingredients above for the bread, stir for 50 to 75 strokes until moistened.
Pour half of the bread batter into the greased pan.
Next pour the cream cheese filling on top of the batter.
Pour the remaining batter on top of the filling. To marble the cream cheese into the bread, pull a butter knife through the batter in wide curves. Turn the pan and repeat.
I tried to get a side view of the layers but it didn’t turn out the best but you get the idea.
Bake at 350o for 65 to 75 minutes. Cool 15 minutes and then remove the bread from the pan.
Cool 1 hour before slicing and store the bread in the refrigerator.
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