Summertime Fruit Bread
|Cream cheese||8 Ounce, softened|
|Butter/Margarine||1 Cup (16 tbs), softened|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Vanilla extract||1 1⁄2 Teaspoon|
|All purpose flour||2 1⁄4 Cup (36 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Fruit cocktail||17 Ounce (drained)|
|Nuts||1⁄2 Cup (8 tbs), chopped|
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.