Cream Cheese Cranberry Nut Bread

This delicious recipe was my treat with tea this week.  This bread really almost has the ratio of a pound cake.  With a cup of butter and a full 8 ounce package of cream cheese it is moist and satisfying. 

Ingredients:

1 cup butter, softened

1 8 oz. package cream cheese, softened

1 1/2 cup sugar

2 teaspoons vanilla

4 eggs

2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

2 cups fresh cranberries

1/2 cup chopped pecans

1. Preheat oven to 350° F.
2. In a large mixing bowl cream together butter, sugar, cream cheese, and vanilla.  Mix with a paddle attachment for 2 full minutes. 
3. Add eggs one at a time beating after each addition. 
4. In another bowl combine flour, baking powder, and salt. Mix dry into wet slowly and fold in the cranberries and the nuts. 

Grease a 9" x 5" loaf pan.  Pour batter in pan(s). Bake at 350°F for 45 minutes. Check with toothpick and see if it comes out clean.  I had enough after creaming the butter (it was whipped) and sugar that it made another pan (7 3/8" x  3 5/8" x 2 1/4 ") That is a smaller loaf pan that makes 3 cups of batter.  A smaller pan would only need 35 minutes.  

Cool on a wire rack and then turn out and serve. 
Here is handy link to give you an idea about what loaf pans to use: The Low-Down on Loafs Pans: What Size and Kinds?
Recipe adapted from: Julie's Eats and Treats

Enjoy!

Sherry

I will link with these parties:

Foodie Friday at Rattlebridge Farm

Lou Lou Girls Fabulous Party

Tickle My Taste Buds Tuesdays at Lori's Culinary Creation
Foodie Friends Friday at Walking on Sunshine

Meal Plan Monday at Southern Plate