Preheat oven to 350 degrees F. Lightly coat a 9 x 5-inch loaf pan with olive oil spray.
In a large bowl, stir together all dry ingredients.
In a blender or food processor, blend together cream cheese and egg.
By hand, stir coconut palm sugar, apple juice, melted butter and beaten egg into dry ingredients.. Fold in dried cranberries and nuts. (if using)
Spoon half of the batter into pan.
Next, gently spread all of the cream cheese mixture over batter.
Top with remaining batter, spreading evenly. (There will be just enough batter to form a thin layer.) There is no need to swirl as batter and cream cheese mixture will do so during baking.
Bake for 40 to 45 minutes or until a toothpick inserted into center of bread comes out clean and top springs back lightly when touched in the middle. (As oven temperatures vary, watch carefully to prevent over-baking.)
Let cool in pan on a wire rack for 15 minutes before removing from pan.