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The bread is soft, moist and the cream cheese layer is like having a layer of cheesecake baked into banana bread. It’s an easy, no mixer recipe that goes from bowl to oven in minutes. I use melted coconut oil so there’s no mixer to dirty and oil keeps bread softer and springier than butter. Coconut oil adds a nearly imperceptible undertone that’s sweeter and more fragrant than canola or vegetable oil, but substitute if desired. Sour cream (or Greek yogurt) is extra insurance for a soft, springy, bouncy, fluffy loaf. The big river of cream cheese is thick, bold, unmistakeable, and really makes this bread out of this world. YIELD: one 9x5-inch loaf, about 10 slices PREP TIME: 10 minutes COOK TIME: about 48 to 50 minutes TOTAL TIME: about 90 minutes, for cooling INGREDIENTS :     Bread 1 large egg 1/2 cup light brown sugar, packed 1/4 cup granulated sugar 1/4 cup liquid-state coconut oil (canola or vegetable may be substituted) 1/4 cup cup sour cream (lite is okay; or Greek


This is an easy, no-mixer, one-bowl, whisk-together batter. The loaf is soft, springy, and moist without being heavy or dry, nor is it oily. Plus, you probably have all the ingredients on hand to make it and you can pronounce every ingredient used. The cake itself is perfectly lemony, and the lemon glaze boosts the lemon flavor. I used 2 tablespoons of lemon extract because no actual lemon juice is used in the loaf and I found 2 tablespoons of lemon extract necessary for full-bodied lemon flavor, but add to taste. Don't use lemon oil and lemon extract interchangeably. YIELD: one 9x5-inch loaf PREP TIME: 10 minutes COOK TIME: about 50 minutes TOTAL TIME: about 90 minutes, for cooling INGREDIENTS : Loaf 3 large eggs 1 cup granulated sugar 1 cup (8 ounces) sour cream or Greek yogurt (lite okay) 1/2 cup canola or vegetable oil 2 tablespoons lemon zest 1 to 2 tablespoons lemon extract, to taste (not teaspoons; and not lemon oil and not lemon juice - see step 4 in directio


The cherry bars are like cherry pie but easier. There's a buttery, soft, tender crust topped with cherry pie filling before being baked and glazed. There's almond extract in both the bars and the glaze which adds the most heavenly flavor. The cherry and almond extract combination is absolutely perfect. I baked the bars using a 15x10x1-inch jelly roll pan and appreciate that they don't turn out overly thick. However, you could probably use a 9x13-inch pan noting the bars will be thicker and the baking time will be longer. It's a great recipe for parties and events because the recipe makes a large amount. YIELD: one 15x10x1-inch jelly roll pan PREP TIME: 10 minutes COOK TIME: about 35 minutes TOTAL TIME: about 90 minutes, for coolin INGREDIENTS: Bars 1 cup unsalted butter, softened 2 cups granulated sugar 1/2 teaspoon salt, or to taste 4 large eggs 1 teaspoon vanilla extract 1/4 teaspoon almond extract (or 1/2 teaspoon if you love almond extract) 3 cups