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Cream Cheese Nut Bread

 Cream Cheese Nut Bread
I went to a luncheon with some girlfriends a few years ago, and the hostess served this bread. We all marveled at the wonderful flavor and texture.
24 ServingsPrep: 25 min. Bake: 50 min. + cooling


  • 2 packages (3 ounces each) cream cheese, softened
  • 1/4 cup sugar
  • 2 egg whites
  • 1 tablespoon King Arthur Unbleached All-Purpose Flour
  • 1 tablespoon grated orange peel
  • 2-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1/3 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 2/3 cup milk
  • 2/3 cup honey
  • 1/2 cup vegetable oil
  • 1 cup chopped walnuts, toasted


  • In a small bowl, beat cream cheese and sugar; beat in the egg whites.
  • Stir in flour and orange peel; set aside.
  • In a large bowl, combine the flour, sugar, baking soda and salt. In a
  • small bowl, beat the egg, milk, honey and oil; stir into dry
  • ingredients just until moistened. Fold in walnuts.

2 of 2

Cream Cheese Nut Bread (continued)

Directions (continued)

  • Spoon a fourth of the batter into two greased 8-in. x 4-in. loaf
  • pans. Spread reserved cream cheese mixture to within 1/2 in. of
  • edges. Spoon remaining batter over filling and carefully spread to
  • cover (pans will not be very full).
  • Bake at 325° for 50-55 minutes or until a toothpick inserted near
  • the center comes out clean. Cool for 10 minutes before removing from
  • pans to wire racks to cool completely. Store in the refrigerator.
  • Yield: 2 loaves.
Nutritional Facts: 1 slice equals 201 calories, 11 g fat (3 g saturated fat), 18 mg cholesterol, 134 mg sodium, 24 g carbohydrate, 1 g fiber, 4 g protein.