Cherry Pecan Cheese Bread
6 ounces softened cream cheese
1 large egg
2 cups self rising flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup sugar
1 large egg, lightly beaten
3/4 cup apple juice
1/4 cup butter, melted
1 1/2 cups canned, drained pitted sour cherries
1/2 cup chopped pecans
Preheat oven to 350ºF. Grease and flour a 9x5 inch loaf pan; line bottom of pan with wax paper and set aside. Beat cream cheese at medium speed of an electric mixer until creamy. Add 1 egg and beat well, then set aside. Combine flour, baking powder, salt and sugar in a large bowl. Combine lightly beaten egg, apple juice and butter; add to flour mixture, stirring just until dry ingredients are moistened. Fold in cherries and pecans. Pour half of batter into prepared pan; spread with cream cheese mixture. Top with remaining batter. Bake for 1 hour and 10 minutes, or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; turn out onto wire rack and let cool completely. Makes 1 loaf.