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Heat oven to 325°F. Coat loaf pan with flour no-stick cooking spray.
Combine flour and salt in small bowl; set aside. Beat butter and cream cheese with an electric mixer for about 60 seconds or until smooth. Add sugar gradually; beat on medium-high speed 5 minutes or until mixture is light and fluffy.
Beat in eggs, one at a time, beating well after each addition. Stir in vanilla and almond extract. Fold in flour just until combined (do not overmix). Spoon batter into prepared pan.
Bake 55 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on cooling rack 15 minutes. Remove from pan. Cool completely on cooling rack.