CRANBERRY-LEMON TEA BREAD
Bake up delicious bread for tea-time made using Betty Crocker™ Super Moist™ lemon cake mix and cranberries; topped with cheesecake mixture.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h45m
Yield 16
Number Of Ingredients 12
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.
Nutrition Facts : Calories 289, Carbohydrate 50 g, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 326 mg
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