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FILLING:

2 (3 oz.) pkgs. cream cheese
2 tbsp. sugar
1 egg
1/2 c. chopped, peeled apple

BREAD:

1 pkg. Pillsbury Apple Cinnamon or Cranberry Quick Bread Mix
1/2 c. chopped, peeled apple
3/4 c. water
3 tbsp. oil
1 egg
1 tsp. almond extract

TOPPING:

1/4 c. sliced almonds
Apple jelly

Heat oven to 350 degrees F. Grease and flour 8×4 or 9×5 inch loaf pan.
In small bowl, blend all filling ingredients except apple. Beat at medium speed until smooth. Stir in apple; set aside.

In large bowl, combine all bread ingredients. Stir by hand until mix is moistened. Pour 1/2 of batter into prepared pan. Carefully spoon cream cheese filling over batter. Spoon remaining batter on top of filling. Sprinkle with almonds.

Bake at 350 degrees F. for 70 to 85 minutes for 8×4 inch pan, 65 to 75 minutes for 9×5 inch pan or until toothpick inserted near center comes out clean. Cool 15 minutes; remove from pan. Cool completely. Brush with melted apple jelly. Store in refrigerator. 12 servings.

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