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lemon cream bread Recipe

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     lemon cream bread

Category   Desserts - Breads
Sub Category   None
Preptime   1-2 hours

1/2 cup butter, softened
1 1/4 cups sugar
2 eggs
2 1/4 cups 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 chopped pecans
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 9x5 loaf pan.
Bake at 350F about one 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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