Best Fruit And Nuts Cream Cheese Loaf Recipes

DATE NUT SPICE BREAD

Steps:

• Preheat the oven to 350 degrees F. Butter the bottom of an 8 1/2 by 4 1/2 by 2 1/2-inch loaf pan. Line the bottom with parchment paper, then butter and flour the pan.
• Combine the dates and orange liqueur in a small bowl and set aside for 30 minutes. Stir occasionally.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar together on medium speed for 1 minute. Scrape down the bowl. With the mixer on low, add the egg, vanilla, and orange zest. Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. With the mixer still on low, add the flour mixture alternately with the orange juice to the creamed mixture, beating only until combined. By hand, stir in the dates with their liquid, and the pecans.
• Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 to 60 minutes, until a toothpick comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.
• Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese, sugar, and orange zest on medium speed until just combined.
• Slice the bread and serve with the orange cream cheese on the side for spreading.

CREAM CHEESE BREAD

Steps:

• Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select the White Bread and Light crust settings.

FRUIT CAKE LOAF

Steps:

• Preheat oven to 350º Fahrenheit.
• Grease and line a 9" x 4" loaf pan with parchment paper. Set aside.
• In a small bowl, combine the flour, baking powder, salt and spices. Set aside.
• In a large bowl, combine the butter and brown sugar and beat until light and fluffy (about 2 minutes).
• Add the warm water, milk, vanilla and eggs. Beat until thoroughly combined.
• Add half of the flour mixture, mix just until combined, and then the remaining half and mix just until combined. Do not overmix.
• Fold in the candied peel and nuts, adding more or less as you'd like it to taste.
• Spread the mixture into the prepared loaf pan and bake for 40-50 minutes until an inserted toothpick comes out clean. Allow the loaf to cool in the pan for 10 minutes, then remove it to a wire rack to cool completely.
• For the frosting, beat the cream cheese, vanilla and powdered icing sugar for 2 minutes until smooth and light. Adjust the consistency with more powdered sugar or cream to make it easy to spread.

HERB-AND-NUT CREAM CHEESE LOG

Steps:

• Mix cream cheese, Parmesan and 1/4 cup nuts.
• Shape into 8-inch log. Roll in combined remaining nuts and parsley; press gently into log to secure.
• Serve with crackers.

CREAM CHEESE SPREAD WITH FRUIT AND NUTS

Steps:

• 1. In a small bowl. To room temperature cream cheese blend in vanilla and then jam. Taste to make sure it has as much flavor as you want.
• 2. Add chopped nuts. Blend well. Scrape into an air tight container and refrigerate until chilled. Label and date.
• 3. It will keep well refrigerated up to 30 days.

CHEESE LOAF

Steps:

• Combine flour, baking powder, salt and cheese in large bowl.
• Stir thoroughly.
• Add milk and melted butter.
• Stir to form soft dough.
• Put in greased loaf pan 9 x 5 x 3 inch.
• Bake in 400 degree oven for 35 to 40 minutes.
• Remove from pan to cool.
• Serve with butter.