3 c. all-purpose flour
2 tbsp. sugar
1 1/2 tbsp. baking powder
1 tsp. salt
1 tsp. fennel seeds
1/4 tsp. baking soda
3 tbsp. Parmesan
11 oz. cream cheese, softened
1 c. milk
2 eggs, beaten
1/4 c. vegetable oil
1 c. hard salami, thinly sliced and diced

Preheat oven to 375 degrees. Grease 9x5x3 loaf pan. Sift together flour, sugar, baking powder, salt, and soda into large bowl. Stir in fennel seeds and Parmesan cheese.

In another bowl beat cream cheese until smooth and gradually beat in the milk to make a smooth mixture. Add eggs, oil, and salami. Add cream cheese mixture all at once to the dry mixture and stir just until it is moistened. Mixture will be lumpy. Turn batter into loaf pan and bake 50-60 minutes. Cool in pan 5 minutes.