Cranberry-Lemon Tea Bread

Ingredients

• 1 tablespoon granulated sugar 
• 1 box lemon cake mix 
• 1 cup cranberries dried sweetened
• 1 box cheesecake-flavor pudding and pie filling mix instant (4-serving size)
• 1 cup water 
• 0.3 cup vegetable oil 
• 4  eggs 
• 1 oz cream cheese softened
• 1.5 cups powdered sugar 
• 2 tablespoons milk 
• 1 tablespoon juice of lemon fresh
• 1 tablespoon lemon zest grated

Equipment

• bowl
• oven
• wire rack
• loaf pan
• hand mixer
• toothpicks

Directions

1. Heat oven to 350°F. Spray 2 (8x4-inch) loaf pans with cooking spray; sprinkle 1 1/2 teaspoons granulated sugar in each pan.
2. In small bowl, toss 2 tablespoons of the cake mix with cranberries. In large bowl, beat remaining cake mix, dry pudding mix, water, oil and eggs with electric mixer on low speed until moistened; beat 2 minutes on high speed, scraping bowl occasionally. Stir in cranberries. Divide batter evenly between pans.
3. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour 30 minutes.
4. In medium bowl, beat cream cheese, powdered sugar, milk and lemon juice until smooth and thin enough to drizzle.
5. Pour glaze over bread, allowing some to drizzle down sides.
6. Sprinkle with lemon peel.