Cranberry Orange Quick Bread With Creamy Orange Spread

Rich and cake-like. I make this every Christmas and give away to friends and family. It freezes well, so you can make it in advance. The orange spread can be put into a small container and be kept in the refrigerator. I chop my cranberries in the blender - just pulse it a few times and they will be lightly chopped.

• Ready In: 1 hr 25 mins
• Serves: 12-14
• Yields: 1 loaf

Ingredients

• 3  cups flour
• 1  cup sugar
• 1  tablespoon baking powder
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon baking soda
• 1  cup  orange juice
• 1⁄2 cup butter, melted
• 2  eggs, beaten
• 1 1⁄2 cups cranberries, chopped
• 2  teaspoons orange zest
• 8  ounces cream cheese, softened
• 1⁄4 cup orange marmalade

Directions

1. Combine the flour, sugar, baking powder, salt, and soda.
2. Mix together the juice and melted butter. Combine with the dry mixture. Stir until just moistened.
3. Fold in cranberries and zest.
4. Pour into greased and floured 9 x 5 inch loaf pan or a Bundt Pan. Bake 350 Degrees F. for 1 hour and 10 minutes, or until wooden pick inserted comes out clean. Cool 5 minutes, remove from pan.
5. For the Creamy Orange Spread:
6. Combine the orange marmalade and the cream cheese (store in the refrigerator).
7. Serve warm slices of the bread with dollops of the creamy spread.