Lemon-Glazed Cream Cheese Loaf

Prep: 25 minutes plus cooling
Bake: 1 hour 10 minutes

Serves: 12

Ingredients

• Food Club Non-Stick Cooking Spray
• 2 1/4 cups Food Club All-Purpose Flour
• 1 tablespoon Food Club Baking Powder
• 1/2 teaspoon Food Club Salt
• 1 package (8 ounces) Food Club Cream Cheese, softened
• 1/2 cup Food Club Sweet Cream Unsalted Butter (1 stick), softened
• 1 1/2 cups Food Club Granulated Sugar
• 2 Fresh Harvest Grade A Large Eggs
• 3/4 cup Fresh Harvest Vitamin D Milk
• 3/4 cup pecan chips, toasted
• 1/3 cup Food Club Confectioners Sugar
• 1 tablespoon fresh lemon juice
• 1 tablespoon lemon zest

Directions

1. Preheat oven to 325°F; spray 9 x 5-inch loaf pan with cooking spray. In medium bowl, whisk flour, baking powder and salt.
2. In separate medium bowl, with mixer on medium speed, beat cream cheese and butter 2 minutes or until creamy, occasionally scraping bowl with rubber spatula. Gradually add granulated sugar; beat 1 minute or until light and fluffy, scraping down bowl.
3. Add eggs, 1 at a time, beating well after each addition, scraping down bowl. Alternately add flour mixture and milk, beginning and ending with flour mixture, scraping down bowl; with rubber spatula, fold in pecans.
4. Pour batter into prepared pan; bake 1 hour 10 minutes or until toothpick inserted in center comes out clean.
5. Cool loaf in pan on wire rack 30 minutes; remove loaf from pan and place on rack over rimmed baking pan.
6. In small bowl, whisk confectioners sugar, lemon juice and lemon zest until smooth. Brush confectioners sugar mixture over loaf; cool completely on rack. Makes 1 loaf. Cut loaf crosswise into 12 (3/4-inch thick) slices.

Tips:

• To Toast Pecans: In large skillet, toast pecans over medium heat 4 minutes or until lightly browned and fragrant, stirring occasionally; transfer to plate to cool.
• For Mini Loafs: Batter can also be divided between 3 mini loaf pans. Bake at 350°F for 45 minutes or until wooden pick inserted in centers come out clean.