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Measurements

Cream Cheese Nut Bread

12-14 servings

1 (8 oz.) pkg. cream cheese, softened
2/3 cup sugar
2 1/4 cup flour
1 tsp. baking soda
1/2 cup oil
1 tsp. grated lemon peel
3 eggs
1/3 cup brown sugar, packed
1 tsp. salt
1/2 cup milk
1 cup chopped nuts

In bowl, combine cream cheese, 1/3 cup sugar and 1 egg. Mix to blend well and set aside. In large bowl, combine flour, remaining 1/3 cup sugar, brown sugar, baking soda and salt. In small bowl, mix oil, milk, remaining eggs and lemon peel. Add to dry ingredients and mix until moistened. Fold in nuts. Spread 1 cup batter in greased loaf pan. Top with cream cheese mixture, then cover with remaining batter. Bake at 350 degrees F for 1 hour. Cool 10 minutes, then remove from pan.

Serving Suggestions:
1. Cut each slice of bread and sprinkle with cinnamon. Arrange on a plate and serve.
2. Sometimes, I like to make mini loaves. Follow directions above and pour batter equally into 3 mini loaf pans.

Storage suggestions:
Best if eaten immediately, but can stay fresh for up to 1 week in freezer tightly covered.

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