November 6, 2017
Recipe for Layered Cranberry Nut Bread from Ypsilanti's Parish House Inn
Posted by: Martha Cleary
A twist on the usual cranberry bread. There's apple cider, fresh cranberries and nuts plus a layer of cream cheese. Enjoy for breakfast, as a snack or for dessert.
LAYERED CRANBERRY NUT BREAD
makes 1 loaf
2 – 3 ounce packages cream cheese, at room temperature
1 tablespoons Cointreau (orange flavored liquer) or apple juice
1 tablespoon sugar
2 cups all-purpose flour
1 cup sugar
1 ½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup apple cider or juice
¼ cup unsalted butter, melted
1 beaten egg
1 ½ cups fresh cranberries, coarsely chopped
½ cup walnuts, coarsely chopped
- Spray a 9x5x3 inch loaf pan with cooking or baking spray
- In a small bowl, beat cream cheese with electric mixer until light and fluffy.
- Add 1 egg, cointreau or apple cider, and 1 tablespoon sugar and beat until mixed together.
- In a large bowl, stir together flour, 1 cup sugar, baking powder, baking soda, and salt.
- In a small bowl, mix together apple cider, melted butter and beaten egg. Stir into the dry ingredients until just moistened. Fold in the cranberries and walnuts.
- Place half of the batter into the prepared pan. Add the cream cheese mixture evenly over the batter.
- Top with remaining batter.
- Bake for 65 to 75 minutes. Cool 15 minutes before removing from pan.
- Place the loaf on a wire rack and cool completely then wrap and store in the refrigerator or freeze.
By Chris Mason
Chef/innkeeper at the Parish House Inn for 24 years and
author of her cook book