Lemon Cranberry Loaf Recipe
Ingredients
| Cream cheese | 1 , softened | |
| Margarine | 1⁄3 Cup (5.33 tbs) | |
| Sugar | 1 1⁄4 Cup (20 tbs) | |
| Vanilla extract | 1 Teaspoon | |
| Eggs | 3 | |
| Lemon juice | 2 Tablespoon | |
| Cranberries | 1 1⁄2 Cup (24 tbs), chopped | |
| Flour | 2 1⁄4 Cup (36 tbs) | |
| Baking powder | 2 Teaspoon | |
| Baking soda | 1⁄2 Teaspoon |
Directions
Preheat oven to 325°.
Grease and flour loaf pan.
Combine cream cheese, margarine, sugar, and vanilla in a large mixing bowl; beat well with an electric mixer.
Add eggs, one at a time, mixing after each addition.
Stir in lemon juice.
Toss cranberries, flour, baking powder, and baking soda together in a large bowl.
Add cream cheese mixture and mix just until moistened.
Pour mixture into prepared pan.
Bake for 1 hour and 15 minutes.
Grease and flour loaf pan.
Combine cream cheese, margarine, sugar, and vanilla in a large mixing bowl; beat well with an electric mixer.
Add eggs, one at a time, mixing after each addition.
Stir in lemon juice.
Toss cranberries, flour, baking powder, and baking soda together in a large bowl.
Add cream cheese mixture and mix just until moistened.
Pour mixture into prepared pan.
Bake for 1 hour and 15 minutes.
Chef
