Lemon Cream Bread

1/2 cup butter

1 1/4 cups sugar

2 large eggs

2 1/4 cups all-purpose flour

3 teaspoons baking powder

1 teaspoon salt

5 1/2 ounces evaporated milk

8 ounces cream cheese

1/4 cup water

1/2 cup pecans -- chopped

2 tablespoons grated lemon rind

1/3 cup sugar

1/4 cup lemon juice

Cream butter, sugar, and cream cheese until light and fluffy. Add eggs, one at a time, beating thoroughly after each one. Add dry ingredients alternately with milk and water, blending well. Fold in nuts and lemon rind. Pour into a greased and floured 9x5x3 inch loaf pan. Bake at 350 degrees about 1 hour or until golden brown. Stir sugar with lemon juice until dissolved. Drip over hot loaf. Let stand in pan for 30 minutes. Turn out on a cake rack. Prize winner for sweet quick breads at Del Mar County Fair--1993