Cranberry-Lemon Tea Bread

Name: Cranberry-Lemon Tea Bread
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 16
Cuisine: Global
Ingredients: 28 grams cream cheese, softened; 4 eggs; 1 Tbsp granulated sugar; 1 box (4-serving size) cheesecake instant pudding and pie filling mix; 1 box (1 lb 2.25 oz) Betty lemon cake mix; 1 Tbsp fresh lemon juice; 1 Tbsp grated lemon peel, if desired; 2 Tbsps milk; 355 milliliters powdered sugar; 237 milliliters sweetened dried cranberries; 79 milliliters vegetable oil; 237 milliliters water

Cranberry-Lemon Tea Bread might be just the beverage you are searching for. This recipe covers 4% of your daily requirements of vitamins and minerals. This recipe makes 16 servings with 275 calories, 3g of protein, and 7g of fat each. From preparation to the plate, this recipe takes approximately 2 hours and 45 minutes. Head to the store and pick up powdered sugar, eggs, milk, and a few other things to make it today.

Instructions

Heat oven to 350F. Spray 2 (8x4-inch) loaf pans with cooking spray; sprinkle 1 1/2 teaspoons granulated sugar in each pan.

Ingredients you will need

Granulated Sugar

Cooking Spray

Equipment you will use

Loaf Pan

Oven

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.

Ingredients you will need

Cranberries

Cake Mix

Water

Egg

Cooking Oil

Equipment you will use

Hand Mixer

Bowl

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.

Equipment you will use

Wire Rack