CRANBERRY-LEMON TEA BREAD

Cranberry-Lemon Tea Bread image

Provided by @MakeItYours

Number Of Ingredients 12

1 tablespoon granulated sugar
1 box (1 lb 2.25 oz) Betty Crocker® SuperMoist® lemon cake mix
1 cup sweetened dried cranberries
1 box (4-serving size) cheesecake instant pudding and pie filling mix
1 cup water
1/3 cup vegetable oil
4 eggs
1 oz cream cheese, softened
1 1/2 cups powdered sugar
2 tablespoons milk
1 tablespoon fresh lemon juice
1 tablespoon grated lemon peel, if desired

Steps:

Heat oven to 350°F. Spray 2 (8x4-inch) loaf pans with cooking spray; sprinkle 1 1/2 teaspoons granulated sugar in each pan.
In small bowl, toss 2 tablespoons of the cake mix with cranberries. In large bowl, beat remaining cake mix, dry pudding mix, water, oil and eggs with electric mixer on low speed until moistened; beat 2 minutes on high speed, scraping bowl occasionally. Stir in cranberries. Divide batter evenly between pans.
Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour 30 minutes.
In medium bowl, beat cream cheese, powdered sugar, milk and lemon juice until smooth and thin enough to drizzle. Pour glaze over bread, allowing some to drizzle down sides. Sprinkle with lemon peel.