Cranberry Bread with Cream Cheese Swirl
User Reviews
5
Cranberry Bread with Cream Cheese Swirl
Description
Cranberry Bread with Cream Cheese Swirl is a loaf-style quick bread that includes coarsely chopped fresh cranberries folded into a batter made from flour, sugar, baking powder, and baking soda, along with apple juice, melted butter, and two extracts: vanilla and almond. A mixture of softened cream cheese and an egg is spooned onto half the batter in the pan, then the remaining batter is added on top and swirled with a knife to create a marbled effect. The bread is baked at a moderate temperature until set and lightly springy to the touch, then cooled thoroughly to allow for clean slicing. The option to sprinkle sliced almonds on top lends a delicate crunch. The finished loaf combines the tartness of cranberries with the creamy richness of the cheese swirl, accented by subtle nutty and vanilla notes from the almond and vanilla extracts and the apple juice's mild sweetness.
This bread works well for breakfast or an afternoon snack alongside coffee or tea. Its creamy swirl and fresh fruit make it more interesting than plain sweet bread, offering a textured bite and contrast of flavors.
Once cooled, the bread should be wrapped tightly and refrigerated to maintain freshness. Cooling completely before storage ensures the swirl sets properly and prevents sogginess.
Ingredients
- 8 ounces cream cheese softened
- 1 egg
- 2 cups all-purpose flour
- 1 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup apple juice
- 1/4 cup butter melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 egg beaten
- 2 cups Cranberry coarsely chopped, fresh
- almonds optional, to taste, sliced
Instructions
- Heat oven to 325 degrees. Grease bottom only of 9x5-inch 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 429 kcal
% Daily Value*
| Calories | 429kcal | 21% |
| Carbohydrates | 69g | 23% |
| Protein | 8g | 16% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 70mg | 23% |
| Sodium | 294mg | 12% |
| Potassium | 227mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 28g | 56% |
| Vitamin A | 528IU | 11% |
| Vitamin C | 6mg | 7% |
| Calcium | 73mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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