Cranberry Cream Cheese Bread
Nov 19, 2019 19:04:18 GMT -5
Post by PurplePuppy on Nov 19, 2019 19:04:18 GMT -5
CRANBERRY CREAM CHEESE BREAD
yield: 10 TO 12 SERVINGS
prep time: 20 MINUTES
cook time: 1 HOUR 15 MINUTES
Cranberries, pecans, and cream cheese combine to make this incredible Cranberry Cream Cheese Bread.
INGREDIENTS:
FOR THE CREAM CHEESE MIXTURE:
6 ounces (170g) cream cheese, at room temperature
1 large egg
FOR THE BREAD:
2 cups (240g) all-purpose flour
1 cup (200g) granulated sugar
1 & 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup orange juice (or 3/4 cup if you want more orange flavor)
1/4 cup (57g) unsalted butter, melted and slightly cooled
1 large egg, lightly beaten
1 & 1/2 cups (150g) cranberries, roughly chopped*
1/2 cup (60g) chopped pecans (or other nut)
sanding sugar, optional
DIRECTIONS:
TO MAKE THE CREAM CHEESE MIXTURE:
Preheat oven to 350°F. Grease a 9″x 5″ loaf pan. (I recommend a baking spray with flour, like Baker’s Joy.)
Using an electric mixer on medium speed, beat the cream cheese and egg until thoroughly blended. Set aside.
TO MAKE THE BREAD:
Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center.
Add the orange juice, butter, and egg to the well in the flour mixture. Mix just until combined.
Stir in the cranberries and pecans.
Transfer half of the bread batter to the prepared pan, and spread evenly. Spread the cream cheese mixture over the batter. Top with the remaining batter. If you like, sprinkle a few pinches of sanding sugar over the top of the batter.
Bake for 1 hour to 1 hour 15 minutes, or until the bread has browned and the top springs back when lightly touched in the center.
Cool the bread in the pan for 15 minutes. Then transfer the bread to a wire rack to cool completely. Wrap well and store in the refrigerator. (You can reheat slices in the microwave when serving.)
NOTES:
*If using frozen cranberries, do not thaw. It may be easier to chop frozen cranberries in a food processor.
This bread will rise and completely fill the pan. Be sure your pan is the correct size so you can avoid a mess. If you’re at all worried about the batter spilling out of the pan, just place the pan on a lined rimmed baking sheet to catch any potential spills.
link
yield: 10 TO 12 SERVINGS
prep time: 20 MINUTES
cook time: 1 HOUR 15 MINUTES
Cranberries, pecans, and cream cheese combine to make this incredible Cranberry Cream Cheese Bread.
INGREDIENTS:
FOR THE CREAM CHEESE MIXTURE:
6 ounces (170g) cream cheese, at room temperature
1 large egg
FOR THE BREAD:
2 cups (240g) all-purpose flour
1 cup (200g) granulated sugar
1 & 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup orange juice (or 3/4 cup if you want more orange flavor)
1/4 cup (57g) unsalted butter, melted and slightly cooled
1 large egg, lightly beaten
1 & 1/2 cups (150g) cranberries, roughly chopped*
1/2 cup (60g) chopped pecans (or other nut)
sanding sugar, optional
DIRECTIONS:
TO MAKE THE CREAM CHEESE MIXTURE:
Preheat oven to 350°F. Grease a 9″x 5″ loaf pan. (I recommend a baking spray with flour, like Baker’s Joy.)
Using an electric mixer on medium speed, beat the cream cheese and egg until thoroughly blended. Set aside.
TO MAKE THE BREAD:
Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center.
Add the orange juice, butter, and egg to the well in the flour mixture. Mix just until combined.
Stir in the cranberries and pecans.
Transfer half of the bread batter to the prepared pan, and spread evenly. Spread the cream cheese mixture over the batter. Top with the remaining batter. If you like, sprinkle a few pinches of sanding sugar over the top of the batter.
Bake for 1 hour to 1 hour 15 minutes, or until the bread has browned and the top springs back when lightly touched in the center.
Cool the bread in the pan for 15 minutes. Then transfer the bread to a wire rack to cool completely. Wrap well and store in the refrigerator. (You can reheat slices in the microwave when serving.)
NOTES:
*If using frozen cranberries, do not thaw. It may be easier to chop frozen cranberries in a food processor.
This bread will rise and completely fill the pan. Be sure your pan is the correct size so you can avoid a mess. If you’re at all worried about the batter spilling out of the pan, just place the pan on a lined rimmed baking sheet to catch any potential spills.
link