Lemon-Glazed Cream Cheese Mini Loaves

Makes 4 Mini Loaves


  • ¾ cup unsalted pecan pieces
  • 2¼ cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 package (8 ounces) Dutch Farms Original Cream Cheese, softened
  • ½ cup Dutch Farms Sweet Cream Unsalted Butter (1 stick), softened
  • 1½ cups granulated sugar
  • 2 large Dutch Farms Grade A Large Brown Eggs
  • ¾ cup Dutch Farms Whole Vitamin D Milk
  • ⅓ cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest


  • Preheat oven to 350°. Spray 4 (5¾ x 3-inch) mini loaf pans with cooking spray. In large skillet, toast pecans over medium heat 5 minutes or until lightly browned, stirring occasionally; transfer to plate to cool.
  • In medium bowl, whisk flour, baking powder and salt. In separate medium bowl, with mixer on medium speed, beat cream cheese and butter 2 minutes or until creamy, scraping bowl occasionally with rubber spatula. Gradually add granulated sugar and beat until 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; fold in pecans. Pour batter into prepared pans. Bake 50 minutes or until toothpick inserted in center of loaves comes out clean.
  • In small bowl, whisk powdered sugar, lemon juice and lemon zest; brush onto hot loaves. Cool loaves in pan on wire rack 15 minutes; remove from pan and cool completely on rack.