FILLING:

8 oz. cream cheese
1 c. sugar
1/4 c. flour
1 egg

GLAZE:

1 1/2 c. powdered sugar
1 or 2 tbsp. milk

BREAD:

3 c. flour
1 c. sugar
1 1/2 c. chopped nuts
2 eggs
1/2 c. honey
3/4 c. milk
1 c. cooking oil
1 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt (optional)
1 tsp. vanilla
1 tsp. nutmeg
1 tsp. cinnamon

Blend all filling ingredients in small bowl until smooth and set aside.

Blend all bread ingredients, except the chopped nuts, in a large bowl until moistened. Pour the nuts into the batter and stir with a large spoon.

Generously grease and flour a 12 cup fluted tube pan (bundt pan).

Spread 1/3 of the batter in the pan, pour filling evenly over batter, and carefully add the remaining batter. Bake for approximately 55 to 65 minutes. Test with a toothpick if toothpick is clean, cool bread upright in pan for 15 minutes then remove.

Blend glaze ingredients in small bowl and spoon over the bread.

ENJOY!