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From: recipelink.com
Lemon Cream Bread
Source : Jo Merrill
Prize winner for sweet quick breads at Del Mar County Fair—1993
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.
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