*  Exported from  MasterCook  *
 
                             Lemon Cream Bread
 
 Recipe By     : Jo Merrill
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Dessert Breads                   Prize
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  cup           butter
    1 1/4  cups          sugar
    2      large         eggs
    2 1/4  cups          all-purpose flour
    3      teaspoons     baking powder
    1      teaspoon      salt
    5 1/2  ounces        evaporated milk
    8      ounces        cream cheese
      1/4  cup           water
      1/2  cup           pecans -- chopped
    2      tablespoons   grated lemon rind
      1/3  cup           sugar
      1/4  cup           lemon juice
 
 Cream butter, sugar, and cream cheese until light and fluffy.  Add eggs, one at
a time, beating thoroughly after each one.  Add dry ingredients alternately
with milk and water, blending well.  Fold in nuts and lemon rind.   Pour into a
greased and floured 9x5x3 inch loaf pan.  Bake
 at 350 degrees about 1 hour or until golden brown.   Stir sugar with lemon
juice until dissolved.	Drip over hot loaf.  Let stand in pan for 30 minutes. 
Turn out on a cake rack. Prize winner for sweet quick breads at Del Mar County
Fair--1993
 
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