INGREDIENTS:

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

DIRECTIONS:

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.

INGREDIENTS:

FILLING:
2 (3 oz.) pkgs. cream cheese
2 tbsp. white 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
1 egg
1 tsp. almond extract

TOPPING:
1/4 c. sliced almonds
Apple jelly

DIRECTIONS:

Heat oven to 350 degrees. 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 for 70-85 minutes for 8×4 inch pan, 65-75 minutes for 9×5 inch 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. Yield: 12 servings.

INGREDIENTS AND DIRECTIONS:

This recipe is easy to do, but the instructions must be followed exactly. The nicest thing about giving “bread in a jar” is that those who receive it can keep it until they get over the holiday “food blahs” and then open it to truly enjoy its goodness.
This bread can safely be baked in wide-mouth canning jars and when sealed immediately upon removing from the oven, it will keep on the shelf for up to one year. Be sure to take the jars out of the oven one at a time, sealing each as you take it out. When the jars have cooled enough to handle them, tighten the tops. As the jars cool, you will hear that little pinging sound as the heat seals the lids. This recipe for the jar variety also includes variations of other kinds of breads in jars.
PUMPKIN BREAD INGREDIENTS:

2/3 c. shortening
1/2 tsp. baking powder
2 2/3 c. sugar
2 tsp. baking soda
4 eggs
1 tsp. cinnamon
2 c. canned pumpkin
1 tsp. ground cloves
2/3 c. water
1 1/2 tsp. salt
3 1/3 c. flour
2/3 c. nuts

DIRECTIONS:

Cream shortening and sugar, beat in eggs, pumpkin and water. Sift together flour, baking powder, soda, salt and spices. Add to pumpkin mixture. Stir in nuts. Pour mixture into greased wide-mouth jars filling 1/2 full. Bake at 325 degrees for 45 minutes.
When done, remove one jar at a time, wipe sealing edge with paper towel or cloth and screw cap on tightly. The heat will vacuum seal the jar and the bread will keep for up to one year. Makes 8 pints.