A light bread with wonderful flavor and texture.
2-3 oz. packages cream cheese, softened
¼ cup sugar
2 egg whites
1 tablespoon all-purpose flour
1 tablespoon grated orange peel
2½ cups all-purpose flour
⅓ cup sugar
1 teaspoon baking soda
½ teaspoon salt
⅔ cup milk
⅔ cup honey
½ cup vegetable oil
1 cup chopped walnuts, toasted
No nutrition information available
In a small mixing 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.
Spoon a fourth of the batter into two greased 8"x4"x2" loaf pans. Spread reserved cream cheese mixture to within ½ in. of edges. Spoon remaining batter over filling and carefully spread to cover (pans will not be very full).
Bake at 325 degrees for 50-55 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Store in the refrigerator.
Yield: 2 loaves