Cranberry-Lemon Tea Bread

Cranberry-Lemon Tea Bread

Bake up delicious bread for tea-time made using Betty Crocker® SuperMoist® lemon cake mix and cranberries; topped with cheesecake mixture.

Prep Time

15

Minutes

Total Time

2:45

Hrs:Mins

Makes

16

servings

1
tablespoon granulated sugar
1
box (1 lb 2.25 oz) Betty Crocker® SuperMoist® lemon cake mix
1
cup sweetened dried cranberries
1
box (4-serving size) cheesecake instant pudding and pie filling mix
1
cup water
1/3
cup vegetable oil
4
eggs
1
oz cream cheese, softened
1 1/2
cups powdered sugar
2
tablespoons milk
1
tablespoon fresh lemon juice
1
tablespoon grated lemon peel, if desired
  1. Heat oven to 350°F. Spray 2 (8x4-inch) loaf pans with cooking spray; sprinkle 1 1/2 teaspoons granulated sugar in each pan.
  2. 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.
  3. 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.
  4. In 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 lemon peel.
Makes 16 servings (1 slice)

Nutrition Information:

1 Serving (1 Serving)
  • Calories 289
    • Total Fat 9g
      • (Saturated Fat 2g,),
    • Sodium 326mg;
    • Total Carbohydrate 50g
      • (Dietary Fiber 0g,
    • Protein 3g;
    Percent Daily Value*:
      Exchanges:
      • 3 Other Carbohydrate;
      • 1 1/2 Fat;
      Carbohydrate Choices:
      • 3;
      *Percent Daily Values are based on a 2,000 calorie diet.