Cranberry Cream Cheese Bread/Muffins |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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A friend sent me this recipe last year and I have made it 3 or 4 times and it always comes out great. Moist and delicious. I went to make it today and it took be a bit to find it so I am putting it here for safe keeping and to share. Ingredients:
1 cup butter, softened |
8 ounces cream cheese, softened |
1 1/2 cups granulated sugar |
1 1/2 teaspoons vanilla extract |
4 eggs |
2 cups all-purpose flour |
1 1/2 teaspoons baking powder |
1 1/2 teaspoons salt |
1 1/2 cups cranberries, finely chopped if desired |
2 tablespoons all-purpose flour |
1/2 cup pecans or 1/2 cup walnuts, chopped |
Directions:
1. This recipe called for 2 cups Whole Cranberries. I do not care for the bitter taste so I chop them and use about 1 1/2 cups and it is plenty.
2. Preheat oven to 350 and grease pan(s).
3. Dust Cranberries with the 2 Tbls flour and set aside.
4. Beat together butter, cream cheese, sugar, vanilla and eggs.
5. Mix together in another bowl flour, baking powder and salt.
6. Fold in the cranberries.
7. Add to wet ingredients and mix well.
8. Fill muffin cups or pan(s) 3/4 full.
9. Bake muffins for 25-30 minutes, loaf pans for 45 minutes or until toothpick comes out clean. Let sit in the pan(s) for 5 minutes before removing.
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