|The ruined bread...you can still see the batter inside!|
Cranberry-Lemon Tea Bread - adapted from Betty Crocker
Total Time: 2 hour 45 minutes
- 1 tablespoon granulated sugar
- 1 box lemon cake mix
- 1 cup sweetened dried cranberries
- 1 box cheesecake instant pudding and pie filling mix
- 1 cup water
- 1/3 cup vegetable oil
- 4 eggs
- 1 ounce cream cheese, softened
- 1 1/2 cups powdered sugar
- 2 tablespoons milk
- 1 tablespoon fresh lemon juice
- Poppy seeds for topping, optional
Heat oven to 350 degrees. Spray 2 loaf pans with cooking spray; sprinkle 1 1/2 teaspoons granulated sugar in each pan.
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.
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.
In a medium bowl, beat cream cheese, powdered sugar, milk and lemon juice until smooth and thin enough to drizzle. Pour glaze over bread, allowing some to drizzle down sides. Sprinkle with poppy seeds.