Cranberry Ribbon Loaf
A layer of cream cheese makes this bread extra special

Yield: 1 - 9 x 5 inch loaves

2 (3 ounce packages) cream cheese, softened
• 1 egg
• 2 cups all-purpose flour
• 1 cup granulated sugar

• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda

• 1/2 teaspoon salt
• 3/4 cup apple juice
• 1/4 cup margarine or butter, melted
• 1 egg, beaten
• 1 1/2 cups coarsely chopped fresh cranberries
• 1/2 cup chopped pecans

Chop cranberries in a food processor. You will need about 2 cups whole cranberries to yield the needed 1 1/2 cups chopped.

Preheat oven to 350 degrees F. Grease and flour bottom only of a 9 x 5 inch loaf pan.

In a small bowl, beat cream cheese until light and fluffy. Add 1 egg and blend well. Set aside.

In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Stir in apple juice, margarine and beaten egg. Fold in cranberries and nuts. Spoon half of the batter into greased and floured pan. Spoon cream cheese mixture evenly over batter. Top with remaining batter.

Bake at 350 degrees F. for 65 to 75 minutes or until top springs back when lightly touched in center. Cool 15 minutes; remove from pan. Cool completely. Wrap tightly and store in refrigerator.