Summertime Fruit Bread Recipe
Ingredients
| Cream cheese | 1 , softened | |
| Butter/Margarine | 1 Cup (16 tbs), softened | |
| Sugar | 1 1/2 Cup (16 tbs) | |
| Vanilla extract | 1 1/2 Teaspoon | |
| Eggs | 4 standard | |
| All purpose flour | 2 1/4 Cup (16 tbs) | |
| Baking powder | 1 1/2 Teaspoon | |
| Fruit cocktail | 1 Can (10oz), drained | |
| Nuts | 1/2 Cup (16 tbs), chopped |
Directions
Line two 9- x 5- x 3-inch loafpans with aluminum foil, leaving a 1/2 inch collar around edges; grease bottom and sides of foil.
Combine cream cheese, butter, sugar, and vanilla; add eggs, one at a time, beating well after each addition.
Gradually add flour and baking powder; fold in fruit and nuts.
Spoon batter into prepared pans.
Bake at 325° for 1 hour or until tests done with a toothpick.
Cool in pans for 5 to 10 minutes; remove from pans and cool thoroughly.
Combine cream cheese, butter, sugar, and vanilla; add eggs, one at a time, beating well after each addition.
Gradually add flour and baking powder; fold in fruit and nuts.
Spoon batter into prepared pans.
Bake at 325° for 1 hour or until tests done with a toothpick.
Cool in pans for 5 to 10 minutes; remove from pans and cool thoroughly.
Chef
