Cinnamon Nut Tea Bread

Total Time: 1 hr 20 mins Preparation Time: 15 mins Cook Time: 1 hr 5 mins

Ingredients

• 19 1/4 ounces duncan hines cinnamon swirl muffin mix
• 3/4 cup pecans, toasted, finely chopped
• 2 tablespoons all-purpose flour
• 1/2 teaspoon baking powder
• 1 large egg
• 2/3 cup water
• 8 ounces cream cheese, softened
• 12 ounces cranberry-orange sauce
• 2 -3 drops red food coloring
• 1/2 cup butter, softened
• 1/4 cup honey
• 12 pecan halves, for garnish

Recipe

• 1 preheat oven to 350*. grease and flour 8 1/2" x 4 1/2" x 2 1/2" loaf pan.
• 2 combine muffin mix, contents of topping packet from mix, chopped pecans, flour and baking powder in medium bowl.
• 3 stir until blended.
• 4 knead swirl packet from mix for 10 seconds.
• 5 squeeze contents onto dry ingredients. add egg and water. stir until thoroughly blended, about 50 strokes.
• 6 pour into pan. bake at 350* for 65-70 minutes or until toothpick inserted near center comes out clean.
• 7 cool in pan 10 minutes.
• 8 invert onto cooling rack. turn right side up. cool completely.
• 9 to serve, cut bread into thin slices. cut each slice in half or cut into fancy shapes, if desired.
• 10 spread with cranberry-orange cream cheese or honey butter.
• 11 to prepare cranberry-orange cream cheese:.
• 12 combine cream cheese and 1/4 cup cranberry-orange sauce in small bowl, stir with wooden spoon until thoroughly blended.
• 13 stir in red food coloring.
• 14 spread on bread slices. garnish with remaining cranberry sauce.
• 15 honey butter:.
• 16 combine butter and honey in small bowl, stir with wooden spoon until thoroughly blended.
• 17 spread on bread slices.garnish with pecan halves.
• 18 tip*** to toast pecans, spread in single layer on baking sheet. toast in 350*. for 5-7 minutes or until fragrant. cool completely.