Cherry-Cheese Bread
2 (3-ounce) packages cream cheese,
softened
1 large egg
2 cups self-rising flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup sugar
1 large egg, lightly beaten
3/4 cup apple juice
1/4 cup butter, melted
1 1/2 cups canned, drained pitted sour cherries
1/2 cup chopped pecans
Preheat oven to 350 degrees. Grease and
flour a 9- x 5- x 3-inch loafpan; line bottom of pan
with wax paper. Set aside.
Beat cream cheese at medium speed of an electric
mixer until creamy. Add 1 egg; beat well. Set aside.
Combine flour and next 3 ingredients in a large bowl. Combine lightly
beaten egg, apple juice, and butter; add to flour mixture, stirring
just until dry ingredients are moistened.
Fold in cherries and pecans.
Pour half of batter into prepared pan; spread with cream
cheese mixture. Top with remaining batter. Bake for 1 hour
and 10 minutes or until a wooden pick inserted in center comes
out clean. Cool in pan on a wire rack 10 minutes; turn out onto
wire rack, and let cool completely. Yield: 1 loaf.
© 1996 by Oxmoor House,
Inc.
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