The result of swirling together carrot quick bread mix and sweetened PHILADELPHIA Cream Cheese? Heaven in a 13x9-inch pan.
What You Need
Original recipe yields 32 servings
1 pkg. (15.6 oz.) carrot quick bread mix
2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1-1/2 tsp. vanilla, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
2 egg s
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Let's Make It
Preheat oven to 350°F. Prepare bread mix as directed on package. Stir in cinnamon, nutmeg and 1 tsp. of the vanilla. Spread batter into greased 13x9-inch baking pan.
Mix cream cheese, sugar and remaining 1/2 tsp. vanilla until well blended. Blend in eggs. Pour over batter in pan; cut through batter with knife several times for marble effect.
Bake 35 to 40 minutes or until cream cheese mixture is lightly browned. Cool in pan on wire rack. Cut into bars.
To speed-soften 8 oz. cream cheese, microwave on HIGH for 10 to 15 seconds.
For easy cleanup, line baking pan with foil using this easy method. Turn pan upside down and fit a piece of foil over top of pan, smoothing corners as needed. Remove foil. When you turn the pan over, the foil fits perfectly inside the pan.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 15g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
32 servings, 1 bar each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.