FILLING:

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

BREAD:

1 pkg. apple cinnamon quick bread
1/2 c. chopped, peeled apples
3/4 c. water
3 tbsp. oil
1 egg
1 tsp. almond extract

TOPPING:

1/4 c. sliced almonds
Apple jelly

Preheat oven. Grease and flour 8 x 4 or 9 x 5 inch loaf pan. In small bowl, blend all filling ingredients, except apple. Beat at medium speed until smooth. Stir in apples. Set aside.

In large bowl, combine all bread ingredients. Stir by hand until mix is moistened. Pour half of batter into pan. Carefully spoon cream cheese filling over batter. Spoon remaining batter on top of filling. Sprinkle with almonds. Bake for 70-85 minutes for 8 x 4 inch pan. 65-75 minutes for 9 x 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.