2 c. all-purpose flour
1 c. sugar
2 1/2 tbsp. instant nonfat dry milk powder
2 tsp. baking powder
1/2 tsp. salt
2 tsp. dehydrated orange peel
1/3 c. butter-flavored shortening
1 (2 oz.) pkg. slivered almonds, toasted & chopped
1 (8 oz.) pkg. cream cheese, softened
2 eggs
1/2 c. water
1/2 tsp. almond extract

Combine first 6 ingredients; cut in shortening with a pastry blender until the mixture resembles coarse meal. Stir in almonds.

In a separate bowl, beat cream cheese until light and fluffy. Add eggs, one at a time, beating after each addition. Stir in water and almond extract; add bread mixture. Spoon batter into a greased 9 x 5 x 3-inch loaf pan. Bake at 325 degrees for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan, and cool on a wire rack. Serve with cherry jam, if desired. Makes 1 loaf.