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Lemon Glazed Cream Cheese Loaf

Active Time: 35 minutes
Total Time: 1 hour 5 minutes
Serves: 12


Schnucks nonstick cooking spray
3/4 cup pecan chips
2-1/4 cups Schnucks all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 package (8 ounces) Schnucks cream cheese, softened
1/2 cup Schnucks unsalted butter (1 stick), softened
1-1/2 cups Schnucks granulated sugar
2 Schnucks large eggs
3/4 cup Schnucks vitamin D whole milk
1 small lemon
1/3 cup Schnucks powdered sugar

1. Spray 9-1/4 x 5-1/4 x 2-3/4-inch loaf pan with cooking spray. Preheat oven to 350°F. In nonstick 10-inch skillet, toast pecans over medium heat 4 to 5 minutes or until lightly browned and fragrant, stirring occasionally; transfer to plate to cool completely.

2. In medium bowl, combine flour, baking powder and salt. In separate medium bowl, with mixer on medium speed, beat cream cheese and butter 2 to 3 minutes or until creamy, occasionally scraping bowl with rubber spatula. Gradually add granulated sugar and beat until well combined; scrape bowl. Add eggs, 1 at a time, beating well after each addition and scraping bowl occasionally. Alternately add flour mixture and milk, beginning and ending with flour mixture, scraping bowl occasionally; with rubber spatula, fold in pecans. Pour batter into prepared pan. Bake 55 minutes to 1 hour or until wooden pick inserted in center comes out clean.

3. Meanwhile, from lemon, grate 1 teaspoon peel and squeeze 2 tablespoons juice into small bowl. With whisk, stir in powdered sugar until smooth. With brush, brush powdered sugar mixture over hot loaf. Cool in pan on wire rack 15 minutes; remove loaf from pan and cool completely on rack. Makes 1 loaf.

Each serving: about 396 calories, 19 g total fat (10 g saturated), 73 mg cholesterol, 299 mg sodium, 49 g carbohydrate, 1 g fiber, 30 g sugars, 6 g protein

Cook’s Wisdom

Batter can also be divided between 3 mini loaf pans. Bake at 350°F for 45 to 50 minutes or until wooden pick inserted in center of each loaf comes out clean.