Cinnamon Nut Tea Bread

• 19 14 ounces Duncan Hines cinnamon swirl muffin mix
• 34 cup pecans, toasted, finely chopped
• 2 tablespoons all-purpose flour
• 12 teaspoon baking powder
• 1 large egg
• 23 cup water
• 8 ounces cream cheese, softened
• 12 ounces cranberry-orange sauce
• 2 -3 drops red food coloring
• 12 cup butter, softened
• 14 cup honey
• 12 pecan halves, for garnish

1. Preheat oven to 350*.
2. Grease and flour 8 1/2" x 4 1/2" x 2 1/2" loaf pan.
3. combine muffin mix, contents of topping packet from Mix, chopped pecans, flour and baking powder in medium bowl.
4. Stir until blended.
5. Knead swirl packet from Mix for 10 seconds.
6. Squeeze contents onto dry ingredients.
7. Add egg and water.
8. Stir until thoroughly blended, about 50 strokes.
9. Pour into pan.
10. Bake at 350* for 65-70 minutes or until toothpick inserted near center comes out clean.
11. Cool in pan 10 minutes.
12. Invert onto cooling rack.
13. Turn right side up.
14. Cool completely.
15. To serve, cut bread into thin slices.
16. Cut each slice in half or cut into fancy shapes, if desired.
17. Spread with cranberry-orange cream cheese or honey butter.
18. to prepare CRANBERRY-ORANGE CREAM CHEESE:.
19. Combine cream cheese and 1/4 cup cranberry-orange sauce in small bowl, Stir with wooden spoon until thoroughly blended.
20. Stir in red food coloring.
21. Spread on bread slices.
22. Garnish with remaining cranberry sauce.
23. HONEY BUTTER:.
24. Combine butter and honey in small bowl, stir with wooden spoon until thoroughly blended.
25. Spread on bread slices.garnish with pecan halves.
26. TIP*** to toast pecans, spread in single layer on baking sheet.
27. Toast in 350*.
28. for 5-7 minutes or until fragrant.
29. Cool completely.

cinnamon, pecans, flour, baking powder, egg, water, cream cheese, cranberryorange sauce, coloring, butter, honey, pecan

Taken from www.food.com/recipe/cinnamon-nut-tea-bread-120451 (may not work)