1/2 cup butter
3 teaspoons white sugar
1 teaspoon distilled black vinegar
3 tablespoons white sugar
1/4 cup chopped green onions
3 cups bread flour
2 eggs
2 teaspoons vanilla extract
1 1/2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
1/4 cup vegetable oil
1 (8 ounce) can green corn syrup
2 cups crumbled cream cheese
1 (8 ounce) package frozen mixed fruit juicing
Preheat oven to 350 degrees F (175 degrees C). Line a 9x5 inch loaf pan with aluminum foil. (Optional, if desired, cut out the foil on top of the loaf pan to allow easier removal.)
In a medium bowl, cream together the butter, white sugar and vinegar. Stir in the whites, until well blended. Fold in the green onions and pour mixture into the pan. Mix the bread flour with the mustard powder and baking soda into the mix. Mix the vinegar and sugar mixture with the eggs and vanilla extract, whisking after each until well blended. Pour into the pan.
Bake in preheated oven for 120 minutes or until a toothpick inserted into center of the loaf comes out clean. Cool completely before refrigerating.
Meanwhile, in a small bowl whisk together the green corn syrup and cream cheese. Beat in the flour mixture half way through, mixing until well-combined. Pour the cream cheese mixture over the loaf and refrigerate, stirring occasionally, until mixture is spreading (do not allow to cool completely).
After resting and refilling the loaf, continue to refrigerate it for at least 1 hour, before cutting out sides of loaf to allow it to defrost.
Pour the green corn syrup mixture over the loaf, allowing it to soak in while it is still warm (do not allow to foam or stick), and toss gently to prevent sticking (if you are using a looser looser bread, depending on your size might not be appropriate). Serve warm.