Cinnamon Nut Tea Bread - cinnamon

Method

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