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Cranberry-Lemon Tea Bread
Cranberry-Lemon Tea Bread
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Prep Time:
15 minutes
Total Time:
2 hours 45 minutes
Make irresistible lemon cranberry bread with Betty Crocker™ Super Moist™ cake mix, topped with creamy cheesecake mixture.
Ingredients:
  • 1 tablespoon granulated sugar
  • 1 box Betty Crocker™ Delights Super Moist™ 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
Instructions:
  • Preheat the oven to 350°F. Grease 2 (8x4-inch) loaf pans with cooking spray and sprinkle 1 1/2 teaspoons of granulated sugar into each pan.
  • 1. Combine 2 tablespoons of the cake mix with cranberries in a small bowl. In a large bowl, mix the remaining cake mix, pudding mix, water, oil, and eggs with an electric mixer until moistened, then beat on high speed for 2 minutes. Fold in the cranberries and divide the batter between pans.
  • Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes, then remove from pans onto a cooling rack. Let them cool completely, approximately 1 hour and 30 minutes.
  • Combine cream cheese, powdered sugar, milk, and lemon juice in a bowl until the mixture is smooth and pourable. Drizzle the glaze over the bread, letting it cascade down the sides. Finish off by sprinkling with lemon peel.

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