Cranberry Cream Cheese Bread/Muffins
"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."
- Ready In:
- 1hr
- Ingredients:
- 11
- Yields:
-
2 loaves or 18 muffins
- Serves:
- 6-8
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
- 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.
- Preheat oven to 350 and grease pan(s).
- Dust Cranberries with the 2 Tbls flour and set aside.
- Beat together butter, cream cheese, sugar, vanilla and eggs.
- Mix together in another bowl flour, baking powder and salt.
- Fold in the cranberries.
- Add to wet ingredients and mix well.
- Fill muffin cups or pan(s) 3/4 full.
- 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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RECIPE SUBMITTED BY
patti o.
Vine Grove, Kentucky
I had to say goodbye to the love of my life in 2017. We were married 34 yrs. I still have 2 wonderful sons, 2 beautiful daughter in laws and now 3 grands. Starting life over is hard, moving on is of easy. Cooking gives ways to move on. I love cooking and baking for friends and my family
