1. Preheat oven 350*. 2. In bowl mix flour, sugar,baking powder and baking soda. Set Aside. 3. In another bowl, mix eggs, cream cheese, vanilla, vegetable oil. Mix by hand or with mixer. 4. Add kiwi fruit and juice, lime zest and lime juice. 5. Add dry ingredients to wet ingredients a little at a time. 6. Add 1/3 cup water and mix. 7. If batter is too stiff to spread, add more water to total to 1/2 cup. 8. Note: Depends on the size of the kiwis and the juice. 9. Spray Pam in (2) 11 X 8 pans. 10. Spread in Pans. 11. Bake 20 to 25 minutes until top springs back when gently pressed with finger in the middle of the pan. 12. Cool before serving. Cover top with plastic or foil. 13. I freeze one pan, double wrapped and then freezer sacked. 14. Flavor intensifies if refrigerated and served the next day. 15. Note: You may use a 9 X13 pan but the bread will be higher and you will have to cook at least 10 minutes longer. ---------------------------------------------------------------------------
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